Love pimentón! Use it all the time, the semi-sweet and picante versions the most. And I think I have the brand you mention in my cupboard right now as I write!
Have a tin of La Vera smoked paprika on my shelf that I use in many Spanish recipes. The taste and aroma take me straight back to Spain where I learned simple dishes made with excellent fresh produce is an art form. :)
My adult son introduced me to sweet, smoky paprika & I'm so glad he did! It is my favorite all purpose seasoning. Where can I get a beautiful tin like you have?
Salt, cumin and pimentón on roasted potatoes is the best
Best pimentón ever!. Just a quick tip. drop a little bit in fried egg, It will get an awesome color and super flavor.... just a little bit.
I grew up in an Irish American household where spice was foreign.
We had ground cinnamon for toast. We had garlic salt (not actual garlic mind you - just garlic salt) for French bread.
But we had paprika. It started with devilled eggs and then I think potato salad and then everything that just needed "a touch of something."
Thank you for the history - I've been using Hungarian paprika but now I know to look for yours.
Love pimentón! Use it all the time, the semi-sweet and picante versions the most. And I think I have the brand you mention in my cupboard right now as I write!
In southwest France we have piment d’Espelette, which I think is similar. I use it in all sorts of dishes!
Have a tin of La Vera smoked paprika on my shelf that I use in many Spanish recipes. The taste and aroma take me straight back to Spain where I learned simple dishes made with excellent fresh produce is an art form. :)
Love these historical tidbits!
My adult son introduced me to sweet, smoky paprika & I'm so glad he did! It is my favorite all purpose seasoning. Where can I get a beautiful tin like you have?
I’d eat it straight out of the tin! I love it so much!
Thanks for the new ideas!