Spanish Paprika & Poppy Seeds
Check out the 2 new spices from Pereg: Spanish Paprika and Poppy Seeds.
Did you know that Paprika is the fourth most consumed spice in the world?
All paprika starts life as a type of red Caspicum annum, otherwise known as the bell pepper. Spanish cuisine being a huge trend these days, you may have come across Spanish paprika on a recipe's ingredient list. Also known as pimentón, this spice is becoming very popular in the United States. But what exactly is Spanish paprika and what makes it so special?
There are two types of Spanish paprika: smoked and non-smoked. Spanish paprika is commonly made with smoked peppers, which brings a deeper, smokier flavor to the table. That earthy essence comes from smoke-drying the peppers with oak wood for two weeks before they are ground. Per Joy from Pereg, "It's a great spice for adding flavor and depth to vegetarian and vegan dishes, she says, and to dishes that are light on fat. It’s a must for everyone’s spice cabinet.”
Poppy Seeds come in three different colors: white, blue, and black. There are no distinct differences between these types aside from their color, with the choice mainly depending on the color preference of the baker or the cook and its availability. Poppy seeds add a floral, earthy, and nutty flavor and pleasant color and crunch to all sorts of dishes, from savory and sweet to airy pastries.
According to Pereg’s resident spice expert, “Poppy seeds are often associated with bagels and breads, but they tend to be forgotten among the other seeds we use when cooking.” For cooking and baking, she recommends adding poppy seeds to muffins, cakes, scones, and sweet rolls, and brushing them on top of bagels, buns, crackers and eggs. Poppy seeds can be added to buttered egg noodles, fruit salad dressings, yogurt and yeast breads, even pancakes too.
You’ll even gain nutrients from these tiny seeds – they contain some niacin and folate and are also a great source of minerals including calcium, iron, phosphorus, magnesium, and zinc.
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