I’m obsessed with smoked paprika right now. I’m putting it in and on everything: roast chicken, hummus, and Cheryl’s roasted eggplant dip.
Paprika is made by grinding up red bell peppers. It’s usually associated with Hungarian cooking, as it plays a central part in goulash.
I prefer smoked Spanish paprika. It’s a little less spicy, and the smokiness is really subtle. It wends its way through dishes and makes things taste like mellow summer days by the barbecue. I love Chiquilin brand smoked paprika (“pimenton ahumado”), which you should be able to find in most specialty stores in Vancouver.
