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Smoked Paprika?

Smoked Paprika?
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  • Smoked Paprika?

    Post #1 - April 6th, 2007, 1:09 am
    Post #1 - April 6th, 2007, 1:09 am Post #1 - April 6th, 2007, 1:09 am
    Is smoked paprika available locally? Hispanic store, Jewel?

    Thanks
  • Post #2 - April 6th, 2007, 5:06 am
    Post #2 - April 6th, 2007, 5:06 am Post #2 - April 6th, 2007, 5:06 am
    I don't think I've ever seen pimenton at a Jewel, but I'm sure I've seen it at Treasure Island and Fox & Obel.

    Best,
    Michael
  • Post #3 - April 6th, 2007, 5:44 am
    Post #3 - April 6th, 2007, 5:44 am Post #3 - April 6th, 2007, 5:44 am
    I'm pretty sure I've seen it at The Spice House and Penzey's.
    Bruce
    Plenipotentiary
    bruce@bdbbq.com

    Raw meat should NOT have an ingredients list!!
  • Post #4 - April 6th, 2007, 6:16 am
    Post #4 - April 6th, 2007, 6:16 am Post #4 - April 6th, 2007, 6:16 am
    I'll confirm that it's available at The Spice House.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #5 - April 6th, 2007, 6:20 am
    Post #5 - April 6th, 2007, 6:20 am Post #5 - April 6th, 2007, 6:20 am
    stevez wrote:I'll confirm that it's available at The Spice House.

    Both smoked sweet and smoked hot paprika.
    The Spice House
    Hold my beer . . .

    Low & Slow
  • Post #6 - April 6th, 2007, 6:55 am
    Post #6 - April 6th, 2007, 6:55 am Post #6 - April 6th, 2007, 6:55 am
    I can confirm it's at Penzey's. Smelled soooo good, had to buy some recently. Definitely not the same as you'll find in Jewel Or Dominix. This stuff has some serious bite and aroma to it. They had a few different offerings. Think I went with the spanish smoked.

    http://www.penzeys.com/cgi-bin/penzeys/shophome.html
    We cannot be friends if you do not know the difference between Mayo and Miracle Whip.
  • Post #7 - April 6th, 2007, 2:46 pm
    Post #7 - April 6th, 2007, 2:46 pm Post #7 - April 6th, 2007, 2:46 pm
    Thanks everybody. I will definetly order some. I wanted to try the recipe for swiss steak on The show Good Eats. this is the link

    http://www.foodnetwork.com/food/recipes ... 21,00.html

    I have never heard of smoked paprika..
  • Post #8 - April 6th, 2007, 3:45 pm
    Post #8 - April 6th, 2007, 3:45 pm Post #8 - April 6th, 2007, 3:45 pm
    I tried to link to it, but there's a dearth of info at the webpage. Anyway, this ain't local, but Kalustyan's house brand smoked bittersweet paprika is enthralling. I picked some up a couple of years ago and now make a special trip (or send friends) when in Manhattan.

    I've been tempted to try The Spice House's stock, but I'm already smitten with this other.
    Being gauche rocks, stun the bourgeoisie
  • Post #9 - April 6th, 2007, 10:31 pm
    Post #9 - April 6th, 2007, 10:31 pm Post #9 - April 6th, 2007, 10:31 pm
    I haven't ever found smoked paprika at a regular grocery store, and I have been looking. I got mine at Penzeys.

    Also, you can find ground chipotle at SuperTargets. It was a nice find!! Target brand (Archer Farms), so it is less expensive and it is good.

    Good luck in your search!
  • Post #10 - April 8th, 2007, 5:33 pm
    Post #10 - April 8th, 2007, 5:33 pm Post #10 - April 8th, 2007, 5:33 pm
    hello all!

    i actually found smoked paprika @jewel in hickory hills. it's made by mccormick

    i haven't used it yet though

    cheers
  • Post #11 - April 8th, 2007, 7:48 pm
    Post #11 - April 8th, 2007, 7:48 pm Post #11 - April 8th, 2007, 7:48 pm
    Hi all,

    I get mine from Penzy's. I usually order by the bag full because I use 1/2 Spanish Paprika and 1/2 smoked Paprika in all my BBQ rubs (ribs, brisket, shoulder).

    enjoy...it's delicious!
    dan
  • Post #12 - April 9th, 2007, 10:51 am
    Post #12 - April 9th, 2007, 10:51 am Post #12 - April 9th, 2007, 10:51 am
    Safinter's version has just shown up in Montreal. It's addictive. Whoa!

    Image

    Geo

    http://www.drhot.net/smsppa.html
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #13 - April 11th, 2007, 12:52 pm
    Post #13 - April 11th, 2007, 12:52 pm Post #13 - April 11th, 2007, 12:52 pm
    I ordered smoked paprika on-line a few months ago and got a terrific deal from Americanspice.com. They sell 4.5 oz. for just $4.98 and larger quantities at a deeper discount. The quality of the spice is every bit as good as the Spanish brands.
  • Post #14 - April 11th, 2007, 1:14 pm
    Post #14 - April 11th, 2007, 1:14 pm Post #14 - April 11th, 2007, 1:14 pm
    "Two of the world's best restaurants are in Kansas City" —Calvin Trillin, _New Yorker_"

    But, Geo- don't forget Trillin grew up in KC before he moved to NYC and became the ultra-sophisticated, internationalist aesthete/writer.

    Quite a metamorphosis for a kid from KC.

    Well, come to think of it the NewYorker founder, Harold Ross, grew up in towns in Colorado and SLC.

    Maybe a lot of East Coast sophicates came out of the hinterland. :shock:

    Mike
    Suburban gourmand
  • Post #15 - April 12th, 2007, 6:16 am
    Post #15 - April 12th, 2007, 6:16 am Post #15 - April 12th, 2007, 6:16 am
    This place has a lot of Spanish stuff including the regular, bittersweet, and picante smoked paprika.

    http://www.tienda.com/food/smoked_paprika.html


    Check out the prices of some of the Spanish hams $$$$$$$$
  • Post #16 - April 12th, 2007, 8:57 am
    Post #16 - April 12th, 2007, 8:57 am Post #16 - April 12th, 2007, 8:57 am
    I've dealt with Tienda before and they're a class operation. Their ham is very high quality. But they're also quite pricey, that's for sure.

    You can subscribe to their e-newsletter and take advantage of their sales.

    Mike--I'd bet that quite a few famous 'sophisticates' indeed came from the hinterland. I once saw a list of famous broadcasters who came from the Midwest--it was quite a long list.

    Trillan never outgrew loving KC, he and his buddy Goldberg. Goldberg, btw, was a first-class hoot. You'd run into him on the Plaza, always looking like he was homing in on a meal. Funny guy.

    Geo
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #17 - April 12th, 2007, 10:00 am
    Post #17 - April 12th, 2007, 10:00 am Post #17 - April 12th, 2007, 10:00 am
    I was pleased to find Smoked Paprika at Family Fruit Market when I wanted it for a spice rub. If you're near the northwest side, it's a great place to look for items you can't find elsewhere.

    Family Fruit Market
    4118 N. Cicero Ave.
    Chicago, IL
  • Post #18 - April 12th, 2007, 11:35 am
    Post #18 - April 12th, 2007, 11:35 am Post #18 - April 12th, 2007, 11:35 am
    I've ordered pimenton -- and a variety of other products -- from La Tienda and the transactions have been wonderful each time.

    =R=
    By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada

    Every human interaction is an opportunity for disappointment --RS

    That don't impress me much --Shania Twain
  • Post #19 - April 13th, 2007, 9:59 pm
    Post #19 - April 13th, 2007, 9:59 pm Post #19 - April 13th, 2007, 9:59 pm
    The Spice House, in Evanston or Old Town, Chicago has smoked paprika, hot or sweet, for $1.59 per ounce
  • Post #20 - March 21st, 2021, 4:57 pm
    Post #20 - March 21st, 2021, 4:57 pm Post #20 - March 21st, 2021, 4:57 pm
    Hi,

    A while back, I ran out of paprika. I did not want to buy the Hungarian stuff in tin cans, so I was waiting for a chance to get to Binde's.

    Meanwhile, on a visit to Costco I saw they offered a smoked paprika. What the heck, this will do until I get to Bende's. Every time I used this smoked paprika, whatever I made was overwhelmed by the smoke flavor. Even if I cut back on how much paprika was used, the same hammer-on-your-senses smoke filled the dish.

    I gifted a friend about half of this smoked paprika, because this was more than I really needed. The feedback from this friend was not positive either, he felt this Costco smoked paprika was heavy on the smoke, too. So heavy, the other charms of this paprika style were lost.

    Generally, I am not unhappy with the spices acquired at Costco. This may be one I will not repeat.

    Regards,
    CAthy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #21 - March 21st, 2021, 5:33 pm
    Post #21 - March 21st, 2021, 5:33 pm Post #21 - March 21st, 2021, 5:33 pm
    Cathy,
    It might still be good for bbq rub or sauce. Generally I find the best paprikas (smoked or not) needs a bright, tart, sweet flavor.
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #22 - March 21st, 2021, 8:20 pm
    Post #22 - March 21st, 2021, 8:20 pm Post #22 - March 21st, 2021, 8:20 pm
    Cathy, was the Costco paprika marked with a country of origin?
  • Post #23 - March 21st, 2021, 8:21 pm
    Post #23 - March 21st, 2021, 8:21 pm Post #23 - March 21st, 2021, 8:21 pm
    I like pimenton/smoked paprika in some situations but I think it can really overwhelm and distract most of the time. There are some dishes in which it's the perfect addition but for me, those are few and far between. It's just got too distinctive a flavor for general use. Definitely not interchangeable with the standard, sweet, Hungarian-style.

    =R=
    By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada

    Every human interaction is an opportunity for disappointment --RS

    That don't impress me much --Shania Twain
  • Post #24 - March 21st, 2021, 11:48 pm
    Post #24 - March 21st, 2021, 11:48 pm Post #24 - March 21st, 2021, 11:48 pm
    I'm not a smoked paprika fan, have some, occasionally use but sparingly. Not wild about smoked salt either.

    My paprika of choice is half-sharp from The Spice House. Second choice Hungarian Sweet Paprika also The Spice House.

    Nothing fucks up a rub, sauce, dish, recipe faster than cheap paprika. Dull flavor, pasty texture. Horrid I say, just horrid. ;)
    Hold my beer . . .

    Low & Slow
  • Post #25 - March 22nd, 2021, 12:00 am
    Post #25 - March 22nd, 2021, 12:00 am Post #25 - March 22nd, 2021, 12:00 am
    I like smoked paprika. However, It adds a lot of heat if you are not careful. It is much like Cheyenne pepper, a little adds a lot to a dish; anymore ruins it.

    I buy most of my spices at Winco Foods here in the west. Fresh bulk spices at about 25% of the cost of Penzeys. I carry in one of my old Penzey's spice bottles and measure out what I need.
  • Post #26 - March 22nd, 2021, 8:12 am
    Post #26 - March 22nd, 2021, 8:12 am Post #26 - March 22nd, 2021, 8:12 am
    jlawrence01 wrote:I like smoked paprika. However, It adds a lot of heat if you are not careful. It is much like Cheyenne pepper, a little adds a lot to a dish; anymore ruins it.


    I've never had any issues with smoked paprika being spicy at all, unless I specifically use hot smoked paprika. More the problem is, like Cathy2 mentions, getting smoked paprika that is just overly smoky. I just don't know which brands are good, but I suppose I should just trust Spice House -- I buy all my other paprikas from them. A friend of mine brought some hot smoked paprika from Hungary for me just before COVID hit, and that one is pleasantly smoky with a reasonable kick to it. (I don't recall seeing smoked paprikas when I lived in Hungary, so this was kind of unusual to me.)
  • Post #27 - March 22nd, 2021, 9:38 am
    Post #27 - March 22nd, 2021, 9:38 am Post #27 - March 22nd, 2021, 9:38 am
    tjr wrote:Cathy, was the Costco paprika marked with a country of origin?

    Unless I moved it to a new container, it states 'Packaged in the USA.' I suggest checking next time you are in Costco, because I might have reused a container. If I get there first, I will update. Costco's website did not show the smoked paprika.

    The paprika bought at Bende's was, "From "Szeged" the famous paprika producing region of Hungary."

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #28 - March 22nd, 2021, 10:20 am
    Post #28 - March 22nd, 2021, 10:20 am Post #28 - March 22nd, 2021, 10:20 am
    Cathy2 wrote:it states 'Packaged in the USA.'

    Hmm, that could mean anything! I just found out that spices are exempt from country of origin labeling, according to the sometimes-infallible internet.

    In the past I've had California paprika, which like many things California, had beautiful color but almost no taste.

    I recall going to Ruth Penzey's (mother of Bill Penzey and Patty Erd) retirement project shop in Wauwatosa. Among the vast array of things that cluttered that fascinating store were formulas for sharp and half-sharp paprika. She used sweet paprika, smoked or not, plus cayenne pepper. I didn't ask her about that as we got sidetracked in a conversation about turmeric bulbs versus roots.
  • Post #29 - March 22nd, 2021, 11:14 am
    Post #29 - March 22nd, 2021, 11:14 am Post #29 - March 22nd, 2021, 11:14 am
    tjr wrote:
    Cathy2 wrote:it states 'Packaged in the USA.'

    In the past I've had California paprika, which like many things California, had beautiful color but almost no taste.


    I quite like California paprika. I used to buy it from Spice House, along with the Spanish sweet and the Hungarian sweet, but now, of those three, they only have the Hungarian. The California, as you note, is gorgeous color-wise; much redder than both the Hungarian and the Spanish. The Hungarian paprika Spice House gets is not quite as red as the ones I was used to using in Hungary, so I would blend about half-and-half California and Hungarian paprika when cooking. The flavor of California paprika was fine, but it was different -- more on the lighter, fruity side, than the deeper, earthy flavors of Hungarian paprika. The Spanish one sat somewhat between the two on that scale, but more towards the Hungarian.

    As for the note about blending -- the old process in Hungary was to grind the seeds and ribs separately from the dried flesh and control the heat level of the resulting ground paprika by combining the two. I'm not sure if that's still the process, as milder and milder strains of paprika were bred over time and presumably they could just grind mild and sharp types and combine those.
  • Post #30 - March 22nd, 2021, 11:30 am
    Post #30 - March 22nd, 2021, 11:30 am Post #30 - March 22nd, 2021, 11:30 am
    I see that Penzey's still sells "California-style" paprika. Savory Spice (the store in Lincoln Square, also online) has California paprika.

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