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Paprika (/ p ə ˈ p r iː k ə / pə-pree-kə, US also / p æ ˈ p r i k ə / ⓘ pa-PREE-kə, UK also / ˈ p æ p r ɪ k ə / PAP-rik-ə) [1] is a spice made from dried and ground red peppers. [2] It is traditionally made from Capsicum annuum varietals in the Longum group , including chili peppers .
Generally, Spanish chorizo is made from coarsely chopped pork and pork fat, seasoned with garlic, pimentón – a smoked paprika – and salt. It can be classed as either picante (spicy) or dulce (sweet), depending upon the type of pimentón used.
In modern days, the enhanced flavor of smoked foods makes them a delicacy in many cultures. Aliya - smoked dish originally from the Luo tribe of Kenya. Bacon – a meat product prepared from a pig and usually cured; [13] [14] some versions are also smoked for preservation or to add flavor Back bacon; Baleron, Polish smoked pork neck cut; Brési
This is an accepted version of this page This is the latest accepted revision, reviewed on 11 January 2025. American variety of spicy salami Pepperoni Pepperoni topping a pizza, ready for the oven Place of origin United States Main ingredients Pork and beef Ingredients generally used Spices Food energy (per 100 g serving) 460 kcal (1926 kJ) Nutritional value (per 100 g serving) Protein 23 g ...
Smoked paprika and smoked Gouda give this soup a double hit of smoky flavor. Smoked paprika comes in both sweet and hot varieties—the sweeter one is more commonly available. If you can’t find ...
Butter, lemon, smoked paprika, heavy cream and Parmesan cheese go a long, long way. Remember: If your Christmas dinner crowd doesn't finish it all in one go, the leftovers can be kept in an ...
It opens at 11 a.m. and usually closes between 2 and 3 p.m. — because that's how quickly it runs out of smoked meat. ... spiced with paprika and cayenne and ... between six different potatoes ...
The East Slavic, Hungarian and Romanian variety may also be cured with paprika or other seasonings added, whereas the South and West Slavic version is often smoked. The Slavic word "salo" or "slanina" as applied to this type of food is often translated to English as "bacon", "lard" or "fatback" in general, depending on context.