Product Description
PURPOSE
WHAT IS IT?
There is something about oak that produces a huge happy in humans. Char it, in a barrel, and fill it with grain alcohol, and you have whiskey. Smoke bright red paprika peppers with it, and they become something magic:
Spanish paprika powder.
Smoked paprika isn’t a role-player spice. It’s a show-off. A stand-out.
EXPERIENCE
Spanish smoked paprika hits the big three senses: Taste, smell, and sight. It trades off a bit of red brightness for a much richer, oak-earthiness. It is much stronger than Hungarian, or other red paprikas, many of which are moderately smoked, because, well, money follows a great idea.
This is a “hot” paprika, but it’s on the very, very low end of the Scoville scale: About 1,000 – 3,000 SHU.
Used sparingly, it provides both the color, and the scent, that totally A-game your meats, seafoods, and potato dishes. Surprisingly good in egg dishes, from a Spanish tortilla, to a cheese-counterpoint in a manchego omelette, or sous vide bite.
Due to their preservative process, smoking, these peppers have a documented antioxidant level.
Spanish smoked paprika is better with vegetables which do not have a very strong flavor profile. It kicks up a roasted cauliflower. It competes with steamed broccoli, or Brussels sprouts’ natural flavors, for your attention.
CULINARY GEOGRAPHY
While you will find a number of smoked paprikas, around the globe, today, Extremadura’s La Vera region, in Spain, is still smoked paprika’s Ground Zero.
Christopher Columbus brought it back to Europe. Spanish monks, and their neighbors, cultivated it. Farmers, near Extremadura, also started growing them.
The wet weather in August, and September, in that region, makes sun-drying nearly impossible.
So they put the peppers in smokehouses, and transformed not only Spanish, but global cooking.
Ain’t nothin’ like the real thing, baby.
TRADITIONAL USES
- Romesco sauce;
- Patatas bravas;
- Paella’s pop;
- Catalan sausage;
- Smoked paprika shrimp.
IMPROVISATIONAL ‘RIFFS’
- Egg potato and Catalan sausage empanadas;
- Smoked mushroom bisque;
- Spanish tuna with smoked paprika and Maldon salt over salad greens;
- Savory Manchego Soufflé with Spanish smoked paprika
THE BACKSTORY
The pepper itself hails from North and Central America. Christopher Columbus, in the 16th century, legend tells us, brought it back to Queen Isabella, of Spain, to prove that he found spices in the New World, after missing the shortcut to spice-rich Asia, his original goal.
Isabella, and Ferdinand, didn’t really care for the stuff. Too spicy!
The seeds were given monks at two monastaries: Santa María de Guadalupe, and Yuste. The monks began to cultivate them.
Farmers, living outside of nearby Extremadura, Spain, began growing them as well. Peppers, very sensitive to the soil that they grow in, change quickly. Some turned mild. Others grew in soil that produced a medium heat. Some found their way to the same kind of high-acidic soil that produces a spicy pepper.
The Extremadura process for drying them, due to their rainy late summers, is in oak smokehouses, on wooden racks. Fifteen days to get them to 15% moisture.
It created a taste sensation that is still distinct in both Spanish, and world, cuisines today.
AKA
Arabic: بابريكا إسبانية مدخنة
Armenian: Պապրիկա իսպանական ապխտած
Azerbaijani: İspan hisə verilmiş paprika tozu
Basque: Espainiako piperrauts ketua
Belarusian: Іспанская вэнджаная папрыка
Bengali: স্প্যানিশ স্মোকড পাপরিকা গুঁড়ো
Bosnian: Španska dimljena paprika u prahu
Bulgarian: Испански пушен пипер на прах
Catalan: Pebre vermell fumat espanyol
Chinese (Simplified): 西班牙烟熏红椒粉
Chinese (Traditional): 西班牙煙燻紅椒粉
Croatian: Španjolska dimljena paprika u prahu
Czech: Španělská uzená paprika
Danish: Spansk røget paprika
Dutch: Spaanse gerookte paprikapoeder
English: Spanish smoked paprika powder
Estonian: Hispaania suitsutatud paprikapulber
Filipino / Tagalog: Espanyol na pinausukang paprika pulbos
Finnish: Espanjalainen savustettu paprikajauhe
French: Paprika espagnol fumé en poudre
Galician: Pemento doce afumado español
Georgian: ესპანური შებოლილი პაპრიკის ფხვნილი
German: Spanisches geräuchertes Paprikapulver
Greek: Ισπανική καπνιστή πάπρικα σε σκόνη
Gujarati: સ્પેનિશ સ્મોક્ડ પાપરિકા પાવડર
Haitian Creole: Paprika panyòl fimen an poud
Hebrew: פפריקה ספרדית מעושנת אבקה
Hindi: स्पेनिश स्मोक्ड पपरिका पाउडर
Hungarian: Spanyol füstölt paprika őrlemény
Icelandic: Spænskt reykt paprikuduft
Indonesian: Bubuk paprika asap Spanyol
Irish: Púdar paprika Spáinneach deataithe
Italian: Paprika spagnola affumicata in polvere
Japanese: スペイン産スモークパプリカパウダー
Kannada: ಸ್ಪ್ಯಾನಿಷ್ ಸ್ಮೋಕ್ಡ್ ಪ್ಯಾಪ್ರಿಕಾ ಪುಡಿ
Kazakh: Испан ысталған паприка ұнтағы
Khmer: ម្សៅប៉ាព្រីកាអេស្ប៉ាញជក់
Korean: 스페인 훈제 파프리카 가루
Kurdish: Paprika Spanî ya dûman kirî toz
Lao: ຜົງພາບຣິກາສະແປນຄວັນ
Latvian: Spāņu kūpinātas paprikas pulveris
Lithuanian: Ispaniškos rūkytos paprikos milteliai
Macedonian: Шпанска чадена пиперка во прав
Malay: Serbuk paprika salai Sepanyol
Malayalam: സ്പാനിഷ് സ്മോക്ക്ഡ് പാപ്രിക്ക പൊടി
Maltese: Trab paprika Spanjola affumikata
Maori: Pāpārika Pāniora kua auahatia paura
Marathi: स्पॅनिश स्मोक्ड पाप्रिका पावडर
Mongolian: Испани утсан паприка нунтаг
Nepali: स्पेनिस स्मोक्ड पप्रिका धुलो
Norwegian: Spansk røkt paprikapulver
Persian (Farsi): پودر پاپریکای دودی اسپانیایی
Polish: Hiszpańska wędzona papryka w proszku
Portuguese (Portugal/Brazil): Páprica espanhola defumada em pó
Punjabi: ਸਪੇਨੀ ਸਮੋਕਡ ਪਾਪਰਿਕਾ ਪਾਊਡਰ
Romanian: Boia spaniolă afumată măcinată
Russian: Испанская копчёная паприка молотая
Serbian: Шпанска димљена паприка у праху
Sinhala: ස්පාඤ්ඤ දුම් කළ පැප්රිකා කුඩු
Slovak: Španielska údená paprika
Slovenian: Španska dimljena paprika v prahu
Spanish: Pimentón español ahumado en polvo
Swahili: Poda ya paprika ya Kihispania iliyovutwa moshi
Swedish: Spanskt rökt paprikapulver
Tamil: ஸ்பானிஷ் ஸ்மோக் செய்யப்பட்ட பப்பரிகா தூள்
Telugu: స్పానిష్ స్మోక్ చేసిన పాప్రికా పొడి
Thai: ผงปาปริก้ารมควันสเปน
Turkish: İspanyol tütsülenmiş paprika tozu
Ukrainian: Іспанська копчена паприка мелена
Urdu: ہسپانوی اسموکڈ پاپریکا پاؤڈر
Uzbek: Ispan dudlangan paprika kukuni
Vietnamese: Bột ớt paprika hun khói Tây Ban Nha
Welsh: Powdr paprika Sbaenaidd mwg
Yiddish: שפּאַניש גערויכערט פּאַפּריקאַ פּודער
Zulu: Impuphu yepaprika yaseSpain ebhemisiwe
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