416513 Fri Jun 29 15:53:41 -0700 2007 7 27 General Chowhounding Topics 0 2707798 I have become a SP addict Any recs for the best you have used. Quality seems to vary a lot, some that I have purchased doesn't taste smoky, some is so delicious I'd happily it it off my arm. Fri Jun 29 15:53:41 -0700 2007 17282 missclaudy 1 2708565 The best brand is La Dalia, in the blue and white tin with the big red flower. Storefront and factory is near Jarandilla, look it up. I prefer the Dulce to the hotter Picante. Sat Jun 30 00:56:23 -0700 2007 2707798 18222 maria lorraine 1 2708570 I can't recommend a particular brand but I prefer the Turkish smoked paprika to the ones from the rest of the eastern Mediterranean or Spain. I find it the most complex. Oh, I've been a fan of smoked paprika for over five years and in that time I've noticed that many peoples' "secret ingredient" is a mix of smoked paprika and tumeric. Me too, I must admit. Sat Jun 30 01:05:54 -0700 2007 2707798 41118 inuksuk 1 2708843 The smoked paprika from Penzey's is very smoky. If there's no store in your area, you can order from their website. Sat Jun 30 07:13:57 -0700 2007 2707798 11195 LAWoman 2 2708933 I love Penzey's smoked paprika, it's become my new secret ingredient particularly for grilling dry rubs. Just combine smoked paprika with a little ground chipotle, ground mustard, salt, black pepper, a little brown sugar and onion powder and you have a wonderful rub for red meat or chicken. Sat Jun 30 08:00:09 -0700 2007 2708843 19937 Kater 1 2712981 Not all Spanish paprika is smoked. Look for those from Extremadura with D.O. Pimentón de la Vera. Mon Jul 02 09:25:26 -0700 2007 2707798 10661 butterfly 2 2713897 It's nice to know that the stuff I've been experimenting with is the real thing. But then I shouldn't be surprised. The grocery that I bought it from apparently gets their Spanish items from the Spanish Table (or from a common importer, psimports.net). ST carries the El Rey de la Vera brand. http://www.spanishtable.com/merchant.mvc?Screen=CTGY&Store_Code=TST&Category_Code=6882 Incidentally, Extremadura is that dry interior part of Spain that once exported Conquistadors to America (Cortes, Balboa, Pizarro). It is also one of the best areas for oak fed pigs and ham. paulj Mon Jul 02 13:24:10 -0700 2007 2712981 12139 paulj 3 2714875 The area where pimentón de la Vera is produced isn't all that dry. That's why they smoke it over oak logs (in the drier parts of Spain, like Murcia, it dries in the sun). Mon Jul 02 19:04:13 -0700 2007 2713897 10661 butterfly