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I just recieved a gift of some smoked paprika, does anyone know if you use it the same way as regular paprika or how do you use it? I love regular paprika and can't wait to try it.
From what I can find out, smoked paprika is how the Spannish prepare paprika by smoking the peppers over slow burning oak fires before grinding it. Why not try in it recipes where you have used the Hungarian style paprika and see if helps or detracts from the dish. Hmm? I wonder just what would happen if one were to smoke paprika? Couldn't call them a pot head though?