- 2.64oz - 74.8g
- This gourmet product is made in Spain
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Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.
Product Description
Pimenton Ahumado - Rich and complex with Smokey overtones, this paprika is the foundation for many Spanish dishes. Use this paprika to develop rich flavors on meat and seafood dishes.
This gourmet quality paprika is far superior to the bland Hungarian or Domestic varieties available at your local supermarket. The Fresh pods from the mild Nora Pepper are smoked over oak logs to develop the flavors. This technique brings out different aspects of the peppers complex flavor, thus we suggest trying out at least two different varieties in your cooking. Peppers smoked over an oak fire develop into a rich and complex palate which is much more powerful and pronounced than in our sun-dried varieties.
We suggest Sweet and Hot Varieties for sauces, vegetables, fish, eggs, and French Fries. We suggest the Bittersweet and Smoked varieties for Paella, Fabada, beef, lamb, or for use on the grill.
As with saffron, pimenton releases its flavor when heated. Sprinkled over a colorless dish, the pimenton will liven up the color without changing the flavor. Adding to a cooking recipe, the flavor will be released to infuse the dish with complex flavors.
One important note: The sugar content of pimenton is very high, thus you must be cautious not to overcook the spice or it will burn. Add to a cooking dish only when liquids are present, and then keep a watchful eye if using high heat.
This gourmet quality paprika is far superior to the bland Hungarian or Domestic varieties available at your local supermarket. The Fresh pods from the mild Nora Pepper are smoked over oak logs to develop the flavors. This technique brings out different aspects of the peppers complex flavor, thus we suggest trying out at least two different varieties in your cooking. Peppers smoked over an oak fire develop into a rich and complex palate which is much more powerful and pronounced than in our sun-dried varieties.
We suggest Sweet and Hot Varieties for sauces, vegetables, fish, eggs, and French Fries. We suggest the Bittersweet and Smoked varieties for Paella, Fabada, beef, lamb, or for use on the grill.
As with saffron, pimenton releases its flavor when heated. Sprinkled over a colorless dish, the pimenton will liven up the color without changing the flavor. Adding to a cooking recipe, the flavor will be released to infuse the dish with complex flavors.
One important note: The sugar content of pimenton is very high, thus you must be cautious not to overcook the spice or it will burn. Add to a cooking dish only when liquids are present, and then keep a watchful eye if using high heat.
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Most Helpful Customer Reviews
12 of 12 people found the following review helpful:
4.0 out of 5 stars
Smokier please....,
By jimichonga (Raleigh, NC) - See all my reviews
Amazon Verified Purchase(What's this?)
This review is from: Chiquilin Smoked Paprika Tin 2.64oz (Misc.)
Expected a deeper, smokier tone to this paprika than I got. Deserves praise for not being bitter (burnt) in processing, which some pimenton exhibit. Taste is delightful, but if you specifically want rich smoky nose to your paprika, try another.
10 of 11 people found the following review helpful:
5.0 out of 5 stars
we love smoked paprika,
By
This review is from: Chiquilin Smoked Paprika Tin 2.64oz (Misc.)
This stuff is great. I put it everything but dessert. It really kicked up a mushroom and onion gravy we put on cube steaks. Plus, don't forget what it does for paella, the reason I bought it.
6 of 6 people found the following review helpful:
5.0 out of 5 stars
Smoke and Savor,
By Inside9 (Sebastopol,CA) - See all my reviews
This review is from: Chiquilin Smoked Paprika Tin 2.64oz (Misc.)
This is great stuff. Since buying it two years ago it has become a necessary ingredient in so many dishes. Chiquilin brand has a refined flavor, smoky with no hint of being burnt. I noticed a bit of a burnt flavor in some other brands. It does not add heat like some pepper however. I use it in such things as sauteed vegies which I want to add a grilled flavor to, humus where it add a nice smokiness, and pan-frying tofu (I'm vegetarian). It can even add a grilled/outdoor flavor to your salads when used in a vinaigrette dressing.
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