rich Spanish seasoning. The deep color and intense flavor of
smoked paprika go way beyond what you get from the regular type.
Once a specialty item, this potent spice- made from sweet pimiento
peppers- is now widely available. It complements a wide variety
of dishes and is a tasty way to up your antioxidant intake."
"Surprising uses for this super spice:
Toss with air-popped popcorn- you won't need butter.
Coat pork tenderloin with smoky paprika and mayo, then
roll in GF bread crumbs and bake for a crispy, tasty crust.
Add depth to bottled barbecue sauce and pair with grilled meats.
Whisk into a sherry vinaigrette.
Boost the flavor of sweet summer corn on the cob- without adding salt."
-Prevention Magazine June 2011
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