2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Smoked paprika is an exquisite seasoning, loved 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.
What is smoked paprika?
Ripe paprika fruits are first dried and smoked in a smokehouse on oak chips, and then crushed and ground into powder. In this form, this spice enters the shelves of shops around the world. It has a stunning appetizing color - golden red. And its aroma goes well with meat, vegetables and everything that is supposed to be grilled. Real smoked paprika is divided into three groups: sweet, slightly spicy and very hot.
What do they eat it with?
When ground, this seasoning diversifies and improves the taste of borscht and stew, gives wonderful notes to roast, bigus, lecho and sauté. It is incredibly good for fish and meat marinades. It can be added to gravies, vegetable casseroles, adjika, sauces.
If you like spicy, you will definitely like smoked paprika marked "Pikant". Not onlyremember that this seasoning tends to lose flavor, so try to buy as much of it as you can use in one year. Sweet smoked paprika will appeal even to children. It is this variety that is part of the world famous BBQ sauce. A variety of medium spiciness is often added to sausages. Sometimes a product owes its flavor and color to this spice.
Homemade smoked paprika
How to cook this seasoning at home, few people know. After all, it is something purchased in our area is not particularly common. In fact, the method described below can be very useful for those who appreciate everything natural and like to cook deliciously. Is there a smokehouse? Well then, it's quite simple. Pour the wood chips on the bottom, spread the peppers cut in half on the grate and smoke for three days. Time depends on the degree of maturity and juiciness of the fruit. Don't forget to turn the halves occasionally so they smoke evenly.
Grill can also be used. Put the peppers over the coals, close the lid, set the temperature to 50-60 degrees and follow the process. You can also smoke peppers over a conventional gas stove. Just tie them by their tails to a strong thread and hang them over the hob. Of course, the smoked paprika obtained in this way will not have the aroma of a fire, but in the absence of alternatives, this method is also not bad. For those who live in the countryside, there is another great way to do this: smoke paprika in the smoke of a fire. In any case, after drying and smoking, the pepper should begrind to powder.
"Smoked paprika" in a slow cooker
You can also 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, a few cloves of garlic, vinegar, s alt and spices.
Add a handful of sawdust to the charring bowl. We put the peppers on the grate and set the timer knob to 40 minutes. We select the “Hot smoked” mode. When the peppers are smoked enough, put them on a dish and pour the marinade from oil, vinegar, herbs and garlic. This smoked paprika is good both cold and hot.
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