Smokey paprika has everything a perfect barbecue marinade needs. The traditionally smoked spice provides distinctive flavours. Barbecues and steaks like to lose themselves in its fine, smokey paprika nuances.
How to Use
Fragrantly sweet and colorful, paprika is a great spice to have at hand. Use it to add lovely color and a slightly pungent sweetness to any dish. Try it on cheeses and spreads, hors d’ouvres, salads, egg dishes, marinades and smoked foods. Add it to the flour used for dusting poultry, meats, and seafoods, and include it in salad dressings, where it will both add color and work as an emulsifier (to combine the oil and vinegar). Spanish, Turkish, and Portuguese soups, stews, and casseroles rely on paprika, as does Indian tandoori chicken. Paprika is traditionally used in Hungarian goulash, paprikash, processed meats and spiced sausages. And you’ll find it in chili powder blends.
It is best to prepare a paste of oil and spice and baste it on meat and vegetables. Paprika burns very quickly, so do not use it for direct grilling.
Organic smoked paprika.