I have used smoked paprika at least 4 times in recipes in the last week and a half, so I felt compelled to share that with you. If you haven’t yet tried it, run to the store now and get some—any brand (though I usually have the McCormick brand at home, because it’s locally available). I’ve tried other brands and like them all pretty much the same. If you like the way a campfire smells, this is your spice. To me, it adds smokiness without heat, and campfire taste without the excessive fake smoke taste of smoke seasoning in liquid form. It adds an extra layer of flavor to recipes that for some people can be hard to identify exactly. But really, most folks don’t care what it is as long as it tastes good.
You’ll note I used smoked paprika in the recent Slow Cooker Ham and Navy Bean Soup post. I also use it in black beans and rice, various chili and soup recipes, and to sprinkle on things like roasted chicken and pork—even fish. Try it; I’m pretty sure you’ll like it!
Primary photo courtesy of McCormick.