Paprika.  Many of us grew up with it on top of roasted potatoes, or added to a bit of saucy goulash, but the true nature of this pepper powder has remained something of a well-kept Spanish secret for some time.

With the emergence of Tapas restaurants across the nation (much like the sushi wave of the late 80’s and 90’s), the simple ingredients used to prepare many of these little dishes of delight are begining to find their way into markets and homes.

Huzzah!  I discovered Smoked Sweet Paprika about 4 years ago, and it has since become a staple in my pantry.  I think I put this potent spice into just about any and everything I can…sometimes with surprisingly phenominal results.

My chili is now asked for at parties…with smoked paprika and mexican chocolate the true stars of that (beanless) bowl of sublime.  Scrambled eggs get a moderate dose as they begin to come together in the pan.  Carmelized onions get a lite dusting as they brown for my french onion soup, which is now more decidely spanish than french.  I simmer the smokey spice in olive oil and tossy my grilled aspargus in it.

I could go on forever…and ever.

If you haven’t yet tried our La Chinata Smoked Sweet or Smoked Hot paprika, it’s a must have.