🔕 🔔
Loading…

My Basket ()

All questions

what is pimenton de la vera

this an ingredient for a cauliflower

asked by Rosemarie over 3 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

10 answers 1464 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Maedl

Margie is a trusted home cook immersed in German foodways.

added over 3 years ago

It is smoked paprika--a common ingredient used in Spanish dishes. if you can't find it in a grocery, try Penzey's or another good spice shop--or Amazon.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Cd4936f2 2555 42a6 bab6 b78ae625f4ec  img 3538
added over 3 years ago

Personally, the smoked paprika I bought at Penzey's did not have any smoky quality to it; I was truly disappointed. I know Williams-Sonoma carries a good smoky variety.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Maedl

Margie is a trusted home cook immersed in German foodways.

added over 3 years ago

Perhaps the paprika was mixed up--and you got the plain variety. I usually buy the smoked paprika at a shop in Munich, but just visited Barcelona and brought some from there. Both taste good.

8f5038ed 8aca 4d33 aef7 8a0ce63adc40  img00019 20100929 0432 1
sexyLAMBCHOPx

Chops is a trusted home cook.

added over 3 years ago

Most supermarkets carry "Pride of SZEGED Paprika" both sweet or hot that may be a good substitute and great for other dishes. It's in a red tall tin.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

79ca7fa3 11e3 4829 beae d200649eab49  walken the walk
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 3 years ago

...and is distinctly lacking in flavor.

8f5038ed 8aca 4d33 aef7 8a0ce63adc40  img00019 20100929 0432 1
sexyLAMBCHOPx

Chops is a trusted home cook.

added over 3 years ago

if you have paprika add a pinch of cayenne. That should work.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Maedl

Margie is a trusted home cook immersed in German foodways.

added over 3 years ago

Hungarian paprika is not smoked and tastes significantly different from the smoked kind. Sure, you can use it, but the taste will be lacking.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

79ca7fa3 11e3 4829 beae d200649eab49  walken the walk
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 3 years ago

"Paprika" covers a multitude of sins. How the term came to be applied to Spanish pimenton I don't know. Although I'm reasonably sure you can blame it on the English.
Strictly speaking, pimenton is a dried Spanish pepper powder. It is not necessarily smoked. In fact Pimenton de la Vera is a DOC product. It might be labled "dulce" (sweet), "agrodulce" (bittersweet), or "picante" (spicy). If the label say's "ahumado" that means it's been smoked. Hungarian paprika adds color to deviled eggs but it's not much good for anything else.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Maedl

Margie is a trusted home cook immersed in German foodways.

added over 3 years ago

Another thing about paprika: unless you make a LOT of goulasch and paprikash, it s better to buy the smaller tins because paprika goes off flavor after a year or so. Those big tins can last for way too long.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Maedl

Margie is a trusted home cook immersed in German foodways.

added over 3 years ago

Pierino, I believe that pimento de la Vera is all smoked--it is part of its DOC status. The peppers are slowly dried over a fire. Perhaps the intensity of the smokiness differs due to the time required by the drying process. And both paprika and pimenton come from Capiscum. I think even the species is the same--the difference is in the variety. Capiscum are from the New World. The Spanish brought them to Europe and they dispersed from there.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.