When I grew up, it seemed like we only used paprika to add a little color to deviled eggs or potato salad. . . That paprika, in just about everyone’s spice rack, is made from dried, sweet pepper pods. Varieties differ, some hotter or sweeter than others, but the beautiful, red color is constant. It’s a great spice when you need to add sweetness or color to a dish. Smoked paprika (a.k.a. pimenton), on the other hand, is made from peppers that are smoked and dried over a fire (typically, oak). That’s what gives it a rich, sweet, smoky flavor, resulting in dramatic dishes. It's also ...
Nourishing Soups: Smoky Lentil Stew
