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Smoked sweet paprika lends itself very well to the preparation of various recipes. If we love the sweet, rich, fragrant, greedy taste, this is the indicated spice. It is a condiment widely used in Spanish cuisine, both with fish and with all types of soups and is an essential ingredient in most Spanish cured meats.
smoked sweet paprika
Smoked sweet paprika is rich in vitamin C, vitamin A, carotene, has anti-fermentative, analgesic, anti-rheumatic properties, stimulates blood flow and tones the body. Its vitamin C content is beneficial for both the eyes and the skin. In addition to iron, paprika contains other mineral salts essential for our body, such as magnesium, potassium and phosphorus.
It also contains folic acid and vitamin K. The presence of lutein and zeaxanthin is useful for protecting eye health. It is rich in vitamins useful for protecting blood vessels, among which we find vitamin E. It contains vitamin B6, considered useful for preventing hair loss. Paprika also has antibacterial properties.
Due to its capsaicin content, it helps lower blood pressure. It contains iron, which is useful for preventing anemia. It is a source of antioxidants that help prevent the signs of aging and keep our body young. It can help improve circulation. The richness of antioxidants in paprika make it a beneficial spice for keeping skin young and glowing. Including paprika in your diet could help prevent acne and varicose veins, as it is protective for both the skin and blood vessels.
Origins and historical notes:
Capsicum annum, (smoked sweet paprika) one of the five main species of the genus "Capsicum" which includes peppers and chili peppers, identifies a tropical plant native to Mexico, already known in Asia and Africa, but which spread to Europe only in the sixteenth century, after the discovery of central and southern America. But today they are known everywhere in moderate and tropical climates. It was brought to Europe by his Colombian doctor Diego Alvarez Chanca in 1494, who collected and described the first non-racial species on the second voyage of Kolumbus.
The peppers at that time were very similar to the current types of paprika. In Africa and Asia, Spanish and Portuguese traders brought between the sixteenth and seventeenth centuries. Paprika was initially known as an ornamental plant. It was in the 19th century that paprika became a reality as a commercial commodity. The Spanish finally made a specialty of this product created by grinding dried, smoked red peppers. This spice, in fact, can also be labeled with its Spanish name, Pimentón dulce.
It is obtained from the pulp of different peppers and precisely those Capsicum Annum. These fruits are dried on special precious woods and ground into a fine powder with a sweet, rich, fragrant and delicious flavor. The process to obtain it is composed of two phases, the drying of the fruits and their subsequent grinding. The drying, after dehydration, produced through a heat treatment, normally lasts about two weeks. After that, it is classified according to the types and qualities (sweet, sweet and sour or spicy) and the grinding process begins and finally the packaging. Although its main use is in the sausage industry, it is also a common element in home cooking.
Use in cooking: Penne Rigate with paprika pesto and marinated scampi ingredients: Penne Rigate 320 g Lime zest (untreated) 1 Chives 5 strands for the scampi Scampi 1 kg Lime juice 20 g Pink peppercorns 3 g Allspice 3 g Sesame oil 20 g for the paprika pesto Red peppers 400 g Toasted and unsalted cashews 50 g Peeled almonds 50 g Extra virgin olive oil 70 g Sesame oil 30 g Smoked paprika 5 g Thyme q.s. Fine salt q.s. Black pepper q.s.
PREPARATION: To prepare the penne rigate with paprika pesto and marinated scampi, start by cleaning the scampi. First remove the heads (you can use these to prepare a shellfish stock). Then, with scissors, cut the belly, in the center of the legs, and remove the carapace. With a knife, cut the back and remove the intestine.
Cut the scampi in half and place them in a baking dish. Squeeze the lime juice and pour it into the baking dish over the scampi. Also add the sesame oil, the clove black pepper (pimiento) and the pink pepper. Cover with cling film and leave to marinate in the fridge for about half a day, or, if possible, even overnight, to allow the prawns to absorb the flavours to the fullest. At this point, start preparing the pesto.
First of all,
a wash the pepper under running water, dry it and place it on a very hot grill; cook it for about 10 minutes to grill the skin well. Then put it in a bowl, cover it with cling film and let it cool to room temperature: the heat and steam will allow the skin to come off more easily.
Once cooled, remove the peel, the stalk and the seeds. Cut it into pieces and place it in a blender with the peeled almonds.
Also add the cashews, the sesame oil, and the olive oil. Also add the thyme and season with salt and pepper. Turn on the blender and blend until you get a smooth cream, put the pepper pesto you obtained in a bowl, add the smoked paprika powder and mix well. Cook your penne rigate in plenty of boiling salted water to taste.
After the necessary time has passed, take the scampi out of the fridge and remove them with tongs so as to drain them slightly from the marinade, and avoid the peppercorns.
Cook them in a pre-heated pan for 2-3 minutes over medium heat. In the meantime, wash the chives and chop them finely with a knife. Drain the pasta, keeping the cooking water aside, and pour it into a pan in which you will pour the pesto, add the grated lime zest and sauté it, adding a ladle of cooking water to make everything creamier. Plate your penne with paprika pesto, sprinkle with chives and finish by adding the scampi.
Data sheet
Specific References
Smoked sweet paprika lends itself very well to the preparation of various recipes. If we love the sweet, rich, fragrant, greedy taste, this is the indicated spice. It is a condiment widely used in Spanish cuisine, both with fish and with all types of soups and is an essential ingredient in most Spanish cured meats.
smoked sweet paprika
Chili pepper is an excellent flavoring for cooking but it is also a food with healing and cosmetic properties, which not everyone knows about. Chili pepper has antibacterial properties, as well as digestive and antioxidant properties. It is rich in vitamin C, vitamin A, E, PP, potassium, calcium and phosphorus.
chili pepper
The Carolina Reaper chili cream is perfect for giving an intense and pungent flavor to your recipes. It takes its high spiciness from the new hybrid of the Capsicum Chinense family, which grows in South Carolina and is obtained from the cross between two species of extremely spicy chili peppers, the Pakistani Naga Morich and a Red Habanero. A must-try for those who love a "hot" touch on meat, fish, vegetables and many other dishes.
99% carolina reaper chili pepper, citric acid, extra virgin olive oil.
The dish is known all over the world, but it is not paella if it does not include this mix of aromatic and delicate spices - suitable for both fish and meat paella. The amount of spiced mixture is subjective based on taste, you can try it with a teaspoon and then adapt it to your paella recipes!
Paprika, turmeric, onion, pepper, garlic, parsley
Sumac is a spice with a fresh and slightly acidic flavor, excellent for seasoning first and second courses or for adding more flavor to drinks. Historically used in the Middle East and known in Sicily as Sommacco, this spice also has beneficial draining and digestive properties and is a powerful antioxidant.
sumac, salt 5%, various seed oil.
Wild fennel seeds are considered a particular aromatic spice in cooking, to enrich the flavor of our dishes with a rather sweet taste reminiscent of anise. They are used as ingredients in the home preparation of bread, crackers and breadsticks. Excellent flavorings for recipes with pork, boiled potatoes, gratinated vegetables and other Mediterranean cuisine specialties.
semi-wild fennel
Sesame seeds for toasting, without the outer husk, are highly valued as a source of beneficial nutrients including vegetable proteins, calcium, minerals and healthy fatty acids. They have useful properties and essential nutrients for a supportive and restorative diet, which helps to strengthen bones and teeth. Various compounds in natural sesame also facilitate proper digestion and cardiovascular health. Hulled sesame seeds can be easily integrated into the diet, versatile for toasting or as a raw condiment.
Hulled SESAME
We can define paprika as a spice that is good for the body and good mood, stimulates the palate and satisfies originality in the kitchen. An ingredient that gives a pungent and intense flavor to dishes, with smoky notes perfect in many preparations - especially meat and vegetables. In addition, paprika contains multiple compounds that offer benefits to our body.
hot smoked paprika
The ground clove powder has a decidedly unmistakable penetrating scent, with a pungent flavor with a sweet and balsamic aftertaste. The strong, warm aroma attenuates a little with cooking, dominating other spices but balancing other odors in sweet and savory dishes. In particular, cloves flavor roasts, broths and stews. They contribute to good digestion, perfume the breath and give balsamic notes to the infusions.
cloves
La Pampa Argentina a timeless classic of the South American tradition, tasty and slightly acidic, which adapts to almost all types of meat prepared on the grill or barbeque, but also boiled meats, in some cases it is also used (more diluted) to marinate meat before cooking.
paprika, oregano, garlic, pepper, onion, parsley, basil, chilli, tomato (tomato paste, corn starch).
Thanks to its intense taste, ground rosemary is suitable to accompany fish, meat and many vegetables. It cannot be missing with roasted potatoes and is often used to brush meat and grilled fish with oil. It has a delicate aroma and can also be used in cooking.
Ingredients: rosemary
Ethiopian curry is the most emblematic blend of aromatic spices of traditional Ethiopian and Eritrean cuisine. This spicy mix adds quite a spicy flavour, with smoky and musky notes that make the taste intense in recipes. Excellent for flavouring traditional dishes from the Horn of Africa, African, exotic or creative dishes from our cuisine.
chilli, salt, cardamom, garlic, turmeric, paprika, ginger, ajowan, basil, lippia abyssinica, thyme, fenugreek, cinnamon.
The cumin plant is one of the oldest medicinal plants, it produces seeds that have a spicy flavor and a rich and singular aroma. In recent years, some research is also verifying its slimming power. The scientists involved compared the effects on overweight and blood sugar levels of the use of cumin extracts.
cumin seeds
A blend of aromatic herbs and spices specially composed for a nice caprese, with a pleasant and tasty flavor. The taste and aroma of the preparation are also excellent for flavoring salads, gratinated vegetables, boiled potatoes or hard-boiled eggs, adding a little extra virgin olive oil raw.
salt, oregano, chili pepper, tomato, carrot, onion.
Ras el hanout literally "head of the grocery" in Arabic is a mixture of around 30 different plants. It can be considered the North African Curry. Excellent in stews and pan-fried fish and chicken preparations. Appreciated in lamb dishes and couscous.
turmeric, coriander, pepper, cumin, fennel, ginger, cinnamon, allspice, chili pepper, cardamom, anise, fenugreek seeds, nutmeg.
Gomasio is a Japanese condiment made from toasted and chopped sesame, used in cooking to flavor first and second courses, soups, salads and delicious sauces. It represents a beneficial aromatic solution, compared to common table salt: it contains less sodium and provides the body with various nutrients. The version of black gomasio includes dark sesame rich in antioxidants and minerals.
Black SESAME, White SESAME, whole salt.
Spicy and aromatic, Zhug is a blend originally from Yemen with a complex and intense flavor. It gives the palate the nuances of various oriental spices, combined with garlic and chilli. A small amount is enough to add a touch of spiciness and color to many dishes of soups, rice, vegetables and meat. It can also be used for marinating, and creates delicious pungent notes in stews and barbecue grills.
green pepper, garlic, cayenne pepper, coriander, cardamom, chili, parsley.
