I’m guessing that Spanish smoked paprika is one of the food trends for this time of year. I’ve seen it on a lot of menus of late and figured it has to be the new thing. I had it at wd-50 in spaetzle and at Pigalle in mayonnaise. I’ve seen it on other menus as well. The spaetzle had this amazing smoky flavor. I want to use it in cooking myself, so I bought some today. Spanish smoked paprika (pimenton) comes in two varieties, sweet and hot, and both are made from peppers that are dried in the traditional way slowly over oak coals. What I’d like to do with it is add it to Greek yogurt with some olive oil and make a vegetable/bread dip.
I bought these at the new Savory Spice Shop that opened in Raleigh, NC. This shop is wonderful with many exotic and hard-to-find spices and herbs.