A roundup of paprika from around the world: hot smoked Spanish paprika, pimenton de la vera, Hungarian sweet paprika
Spanish conquistadors brought these red ripened peppers back from Mexico in the 16th century as a gift for the king and queen of Spain. They have grown throughout La Vera, Spain ever since. They are harvested and dried on racks, the peppers are stretched over smoldering fires made from local oak, then stone ground. The best way to get maximum flavor is to heat in oil before using. We love this in deviled eggs, potato salad, roasted potatoes and meat braises. This beautifully spicy hot, smoky, fire engine red powder will last about 6 months- we'll let you know when it's time for a replacement.
Hungarian Paprika, Sweet
Considered the national spice of Hungary, paprika is ubiquitous in Hungarian cuisine- from paprikash to cabbage rolls. Unlike Spanish pimenton, which is smoked over wood, Hungarian paprika is slow dried before freshly ground for a rich, sweet flavor. To maximize flavor, heat in oil before using on deviled eggs, potato salad or in Hungarian recipes!