Smoked paprika: description, photo, cooking rules

Smoked paprika - a delicious seasoning, beloved in many countries of the world. It first appeared in sunny Spain, and today it is produced in Latin America, Asia, India, and the countries of the Mediterranean coast.

smoked paprika

What is smoked paprika?

The ripe paprika fruits are first dried and smoked in a smokehouse on an oak chip, and then chopped and ground into powder. In this form, this spice also gets on the shelves of shops around the world. It has a stunning appetizing color - golden red. And its aroma goes well with meat, vegetables and all that is supposed to be grilled. Smoked paprika is divided into three groups: sweet, slightly spicy and very hot.

What is it eaten with?

When ground, this seasoning will diversify and improve the taste of borsch and stew, give wonderful notes to roast, bigus, lecho and sautรฉ. It is incredibly good for fish and meat marinades. It can be added to gravy, vegetable casseroles, adjika, sauces.

smoked sweet paprika

If you like spicy, you will definitely like smoked paprika marked โ€œPikantโ€. Just do not forget that this seasoning has the property of losing flavor, so try to buy it in such quantity that you can spend in one year. Smoked sweet paprika will appeal to even children. This variety is part of the world famous BBQ sauce. A medium grade is often added to sausages. Sometimes a product owes its flavor and color to this particular seasoning.

Smoked paprika

How to cook this seasoning at home, few people know. After all, itโ€™s something bought in our area is not particularly common. In fact, the method described below can be very useful for those who appreciate everything natural and love to cook deliciously. Is there a smokehouse? Well then, everything is very simple. Put wood chips on the bottom, put the peppers cut in half on a wire rack and smoke for three days. Time depends on the degree of maturity and juiciness of the fruit. Do not forget to periodically turn the halves so that they are smoked evenly.

smoked paprika how to cook

You can use the grill. Put the peppers over the coals, close the lid, set the temperature to 50-60 degrees and watch the process. You can also smoke peppers over a regular gas stove. Just tie them by the tails to a strong thread and hang them over the hob. Of course, the smoked paprika obtained in this way will not have the flavor of a fire, but in the absence of alternatives this method is also good. Anyone who lives in a village can take advantage of another great way: to smoke paprika in the smoke of a fire. In any case, after drying and smoking are completed, the pepper should be crushed into powder.

Smoked paprika in a slow cooker

You can cook such a very unusual dish of the same name. To create a delicious and original snack, we need four peppers, an incomplete glass of vegetable oil, several cloves of garlic, vinegar, salt and spices.

Add a handful of sawdust to the charring bowl. We put the peppers on the wire rack and set the timer controller to 40 minutes. Select the "Hot Smoking" mode. When the peppers are smoked enough, put it on the dish and pour the marinade from oil, vinegar, herbs and garlic. Smoked paprika is good both in cold and in hot form.


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