Paprika smoked: description, photo, cooking rules

Paprika smoked is an exquisite seasoning, loved in many countries of the world. It first appeared in sunny Spain, and today it is produced in Latin America, Asia, India, the countries of the Mediterranean coast.

What is a smoked paprika?

Ripe paprika fruits are first dried and smoked in a smokehouse on oak chips, and then ground and grinded into powder. In this form, and falls on the shelves of stores around the world, this spice. It has an amazing appetizing color - golden red. And its aroma is perfectly combined with meat, vegetables and all that is supposed to bake on the grill. The present paprika smoked is divided into three groups: sweet, slightly spicy and very burning.

With what it is eaten?

In its grinded form, this seasoning diversifies and improves the taste of borsch and ragout, will give wonderful notes to hot, bigus, lecho and honeycomb. It is incredibly good for fish and meat marinades. It can be added to gravy, vegetable casseroles, adjika, sauces.

If you like the spicy, you will definitely like the smoked paprika with the note "Pikant". Just do not forget that this seasoning has the property of losing flavor, so try to buy it in the amount you can spend in one year. Paprika smoked sweet will please even children. It is this variety that is part of the world famous BBQ sauce. A grade of medium witticism is often added to sausage products. Sometimes the product owes its flavor and color to this particular seasoning.

Homemade smoked paprika

How to prepare this seasoning at home, very few people know. After all, it is something purchased in our region is not particularly common. In fact, the method described below, can be very useful to those who appreciate everything natural and likes to cook delicious. Is there a smokehouse? Well, then it's quite simple. Pour the chips into the bottom, spread the chopped peppers into a grate and smoke for three days. Time depends on the degree of maturity and juiciness of the fruit. Do not forget to turn the halves periodically so that they are evenly smoked.

You can use the grill. Put the peppers over the coals, close the lid, set the temperature to 50-60 degrees and watch the process. You can smoke the peppers over an ordinary gas stove. Just tie them by the tails to a strong thread and hang over the hob. Of course, the smoked paprika obtained in this way will not have a bonfire flavor, but in the absence of alternatives this method is also not bad. The one who lives in the village can use another great way: to smoke the paprika in the smoke of the fire. In any case, after the completion of drying and smoking, the pepper must be ground into a powder.

"Paprika smoked" in the multivariate

You can cook a very unusual dish of the same name. To create a delicious and original snack, we need four peppers, an incomplete glass of vegetable oil, a few cloves of garlic, vinegar, salt and spices.

In the bowl for charring we add a handful of sawdust. Peppers we lay on a lattice and we establish the regulator of the timer of minutes for 40. We choose a mode "Hot smoking". When the peppers are sufficiently soak, lay out on a dish and pour marinade from oil, vinegar, greens and garlic. This paprika smoked is good in cold and hot.