Called "pimentón" in Spanish, smoked paprika is also made from sweet red peppers, but they're slow-dried with smoke instead of plain ol' warm air. As the peppers dry, they absorb the scent and ...

For woodsy, smoky flavor and depth to your food, keep it stocked.I like to think the moment I added smoked paprika to my ...

I am always stopping when a recipe these days says “paprika”. Should I use the Spanish one in my pantry that is “sweet smoked” or my plain Hungarian one? Apart from the obvious smokiness ...