Smoked Paprika Powder - 80g
Smoked paprika powder, also known as smoked Spanish paprika or pimentón, is a spice made from dried and smoked red peppers.
It originates from Spain, where it is a popular ingredient in traditional Spanish cuisine.
To create smoked paprika powder, ripe red peppers are dried and then smoked over oak wood fires, imparting a distinct smoky flavor.
Afterward, the peppers are ground into a fine powder.
The smoking process gives the spice a unique aroma and taste that sets it apart from regular paprika.
Smoked paprika powder comes in different varieties, ranging from mild to hot, depending on the type of peppers used and the level of spiciness desired.
It adds a rich, earthy, and slightly sweet flavor with a subtle smokiness to dishes.
This spice is commonly used in a variety of recipes, including stews, soups, marinades, rubs, and sauces.
It can be sprinkled on roasted vegetables, grilled meats, or added to spice blends for a smoky kick.
Smoked paprika powder is also a key ingredient in Spanish dishes like paella, chorizo sausage, and various tapas.
How to use smoked paprika powder?
Smoked paprika is a versatile spice that can add a smoky and flavorful twist to a variety of dishes. Here are some common ways to use smoked paprika:
1. Seasoning: Use smoked paprika as a seasoning for meats, poultry, and seafood. Sprinkle it on before grilling, roasting, or sautéing to enhance the flavor and add a smoky element.
2. Soups and Stews: Add smoked paprika to soups, stews, and chili for a depth of flavor. It pairs well with ingredients like tomatoes, beans, and root vegetables, creating a rich and smoky base.
3. Roasted Vegetables: Toss your favorite vegetables, such as potatoes, carrots, or Brussels sprouts, with olive oil and smoked paprika before roasting. The smoky flavor will complement the natural sweetness of the vegetables.
4. Spice Blends: Incorporate smoked paprika into homemade spice blends for rubs, marinades, or BBQ sauces. Combine it with other spices like garlic powder, cumin, and oregano to create a flavorful blend.
5. Eggs and Dips: Sprinkle smoked paprika on scrambled eggs, omelets, or frittatas to add a smoky kick. It can also be mixed into dips and spreads like hummus or yogurt-based sauces for a unique flavor profile.
6. Spanish and Mediterranean Dishes: Use smoked paprika in traditional Spanish recipes like paella, chorizo sausage, or patatas bravas. It is also a great addition to Mediterranean-inspired dishes like roasted red pepper hummus or grilled eggplant.
Remember, the intensity of smoked paprika can vary depending on the brand and variety. Start with a small amount and gradually increase to achieve your desired level of smokiness. Enjoy exploring the versatility of smoked paprika and experiment with different dishes to discover your favorite combinations.
Ingredients: Dried and smoked red peppers form Spain
Is Garlic Powder low-FODMAP?
According to Monash University, smoked paprika is considered low FODMAP in small amounts.
FODMAPs (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) are a group of carbohydrates that may trigger digestive symptoms in individuals with irritable bowel syndrome (IBS) or other digestive sensitivities.
While regular paprika is low FODMAP, the smoking process used to create smoked paprika can introduce potential FODMAPs.
However, the Monash University Low FODMAP app states that a small serving size of smoked paprika (up to 1 teaspoon) is generally well-tolerated by most individuals on a low FODMAP diet.
It's important to note that tolerance to FODMAPs can vary from person to person.
If you are following a low FODMAP diet, it's recommended to consult with a healthcare professional or a registered dietitian who specializes in the diet.
They can provide personalized advice and help determine the appropriate serving size of smoked paprika or any other ingredients to suit your individual needs.
