The Smoked Paprika is derived from a variety of certain red pepper vines, which happen to be mild in nature. For you to make the spice, you are required to smoke and dry the pepper pods then grind them into fine paprika powder. This ground and smoked paprika has a whole new rich combination of flavours to open up new taste buds in your mouth.
Normally, paprika has bright and rusty colour with a spicy, yet smokey aroma. The level of spiciness of the paprika depends on the seeds to rinds ratio when making the ground powder. The textured powder of this spice blends with most recipes giving you a great final product. This makes the paprika powder just the ideal multi-seasoning deal. This is because whether with garnishing in ready foods or the slow cooking, it still does very well.
The paprika can be used with the following dishes: soups, stews, egg-dishes like omelettes, chicken sea foods like crabs, salmons among others. In addition to that, the paprika is perfect spicing for curries, rice, fried foods and vegetables. The seasoning however depends on your taste preference and the heat levels when cooking. Although paprika makes a good seasoning for meat dishes, it may burn off very easily. In that case, it should be mixed with butter or oil for better results.
Smoked paprika spice rub for meat dishes from Emeril Lagasse
Ingredients (for 1 cup of spice rub)
- 6 tbsp ground, smoked paprika
- 8 tsp onion powder
- 4 tsp ground white pepper
- 1/2 tsp dried thyme
- 6 tbsp salt
- 4 tsp garlic powder
- 3 tsp ground black pepper
- 1 tsp dried oregano
Combine all the ingredients in a bowl. Stir carefully until combined. Store in a cool, dry and dark place for up to 3-4 month.
Great for meat dishes, especially for beef and pork.
Ingredients: 100% paprika