Sunday, May 15, 2011

Smoked Paprika

"Add complex flavor to sauces and meats with this antioxidant
rich Spanish seasoning. The deep color and intense flavor of
smoked paprika go way beyond what you get from the regular type.
Once a specialty item, this potent spice- made from sweet pimiento
peppers- is now widely available. It complements a wide variety
of dishes and is a tasty way to up your antioxidant intake."

"Surprising uses for this super spice:
Toss with air-popped popcorn- you won't need butter.
Coat pork tenderloin with smoky paprika and mayo, then
roll in GF bread crumbs and bake for a crispy, tasty crust.
Add depth to bottled barbecue sauce and pair with grilled meats.
Whisk into a sherry vinaigrette.
Boost the flavor of sweet summer corn on the cob- without adding salt."

-Prevention Magazine June 2011