Spanish Paprika & Garlic Carrots | Zanahorias al Ajo y Pimenton Recipe (2024)

FAQs

What is the difference between pimentón and paprika? ›

So the main difference is that the paprika most people use is very mild in flavour where the smoked paprika or pimentón has a very powerful and distinct flavour. This means that it can fast overpower a dish when using too much compared to the sweet version.

This mild smoked paprika is made from ground Capsicum peppers by El Rey de la Vera in Extremadura, south-west Spain. The sweet (mild) peppers are picked, then dried and smoked in the traditional way over oak fires. Then they are ground into a fine powder using traditional stone wheels.

Paprika is a versatile spice that can exhibit a range of flavors, from mild and sweet to smoky and spicy. Certain varieties, such as Hungarian paprika, can have more spicy characteristics while domestic paprika is typically mild and sweet and Spanish paprikas have a smoke-dried, imparting a smoky flavor.

Although generally less intense than Hungarian paprika, Spanish paprika can range from dulce (sweet and mild) to agridulce (bittersweet and medium hot) to picante (hot), depending on the type of peppers used (round or long), whether the seeds are removed, and how they are processed.

Spanish paprika, or pimentón, is the secret ingredient that makes Spanish food so fantastic. This sweet and smoky substance adds a heavenly aroma and barbecued bliss to anything it touches.

Paprika provides colour and flavour and there are four different types of Spanish paprika (known as pimentón): dulce (sweet and mild); agrodolce (bittersweet); picante (hot) and ahumado (smoked).

Pimentón is, simply, Spanish for “paprika”.

Smoked paprika, also called Spanish paprika or pimenton is a spice made from smoking and drying mild capsicum peppers. And grinding them into a fine powder. It adds a vibrant red colour and a fruit, smoky flavour to food.

Spanish Paprika and Cayenne Pepper: Use 3/4 teaspoon of a mild Spanish paprika and about 1/8 teaspoon of cayenne pepper for each teaspoon Piment d'Espelette called for. Taste and add more cayenne if you wish.

Paprika actually originated in central Mexico and was first brought to Spain in the 16th century and if you were wondering, 'pimentón' is how to say paprika in Spanish.