656725 Sat Oct 03 07:33:32 -0700 2009 10 27 General Chowhounding Topics 0 5076222 Does Penzey's smoked paprika have the same flavor profile as traditional pimenton? Sat Oct 03 07:33:32 -0700 2009 255595 blkery 1 5076376 Spanish smoked hot paprika is hot pimenton de la Vera so I use Penzey's smoked paprika for recipes calling for pimenton. I have seen no difference. Sat Oct 03 08:58:40 -0700 2009 5076222 75332 Gio 1 5077327 I have always thought pimenton was allspice, as used in jerk sauce or rubs. Not the same as paprika. So, if your recipe is Caribbean, it will call for a different spice, not Spanish smoked paprika. Sat Oct 03 19:57:12 -0700 2009 5076222 56131 jayt90 2 5085153 Are you sure? Pimenton is Spanish for a type of chile pepper, ie. paprika. Wed Oct 07 07:44:06 -0700 2009 5077327 93538 Passadumkeg 3 5086994 Apparently Columbus mistakenly called allspice berries pimenton, because they were peppery, and the name has stuck, commonly used in jerk cooking. This is not the pumpkin pie spice, but a berry on a species of myrtle most common in Jamaica. The berries are used in jerk preparations, and the branches, also called pimenton, are essential to the charcoal fire, for the authentic smoke flavor. Wed Oct 07 17:44:34 -0700 2009 5085153 56131 jayt90 1 5077352 Language is a funny thing. I assumed that bikery was making Spanish food and needed pimenton, in which case Gio's response was spot on. But Caribbean food uses the same word to mean something altogether different? The more I think I know, the more, it turns out, I have yet to learn. Sat Oct 03 20:12:20 -0700 2009 5076222 59258 smtucker 2 5079157 Yup, making Spanish food. I love the Penzey's version, but the Spanish versions seem much more subtle and less sweet to me, so I was wondering if I had my categories confused. I do prefer the Spanish paprikas I have in restaurants, but don't know where they're sourcing from. Sun Oct 04 20:17:01 -0700 2009 5077352 255595 blkery 3 5079645 blkery, The Spanish Table (various locations, but mail order is handled out of Santa Fe) sells pimenton de la Vera. http://www.tienda.com/food/products/pk-01.html Also, have you checked La Tienda? latienda.com Mon Oct 05 07:12:22 -0700 2009 5079157 1104013 Normandie 3 5079812 I've never had traditional pimenton, so take my rec with a grain of salt, but, have you ever tried Penzey's Aleppo Pepper? It's struck me as something that might map to pimenton. It's good, even if it doesn't! Mon Oct 05 08:18:46 -0700 2009 5079157 11607 Smokey 4 5082159 Yes it Is good, but Aleppo pepper reminds me more of crushed red pepper flakes, i.e.spicy hot, rather than the smoky flavor of smoked paprika. I have both from Penzey's in my cabinet at present. Tue Oct 06 05:58:49 -0700 2009 5079812 75332 Gio 3 5085211 We do a lot of Spanish cooking, and we're currently working our way through a batch of Penzey's pimenton. It's the basic sweet (not hot) smoked paprika - very similar to the common Spanish sweet La Chinata, but I agree with blkery that it's somehow not as subtle and doesn't seem to have the same depth of flavor. I think we'll go back to La Chinata after using up the Penzey's, but there's nothing wrong or inauthentic about the Penzey's product. Now, Smokey mentioned Penzey's Aleppo pepper, and that stuff is absolutely fantastic. A totally different product, as Gio noted - something like crushed red pepper but moister, not as hot, and without the seeds. Wonderful flavor with just a small to moderate amount of heat. Wed Oct 07 08:06:33 -0700 2009 5079157 10207 FlyFish