Is a spice that belongs to the capsicum family and consists of dried and crushed sweet red peppers. It has a red tile color and a spicy taste.
Where do we use them?
Almost everywhere! Depending on what we choose, the food will have a sweet “pepperoni” taste.
In marinades for all meats, poultry and seafood.
In all meatballs (kebabs, burgers, meatballs, etc.). Even fish or seafood meatballs (eg with shrimp or mussels) can be used.
On all skewers and generally on the grill (steaks, ribs, etc.) on the grill, grill, charcoal or frying pan.
In mashed potatoes, baked potatoes and boiled. It also gives intensity and taste to the fried potatoes.
In blends for breadcrumbs and batter for vegetables, meats and fish.
It is perfect with legumes, e.g. boxwood flakes in beans, a little cayenne in chickpeas, paprika in lentils (especially red ones).
Reddish but also lemonade cooked. Also, cooked in orange (zest + juice).
In dressing (olive oil, vinaigrette, yogurt sauces, mayonnaise) for roasts and salads.
In dips and scraps with vegetables or pulses, e.g. hummus, eggplant salad, pepper spray.
All the vegetables are up: try them, say, in a carrot and orange soup, over boiled broccoli and cauliflower, in vegetable salad dressing, in bean sprouts, in boiled or coriander greens, stuffed. We suggest you dare to add some sweet (and if you like a little too hot) paprika to the rustic salad!
