HOME > Chowhound > General Topics >
Do you create unique foods? Get great advice
TELL US

Penzey's smoked paprika = pimenton?

blkery Oct 3, 2009 07:33 AM

Does Penzey's smoked paprika have the same flavor profile as traditional pimenton?

  1. Upload a photo (10 MB limit)
Delete
  1. Gio Oct 3, 2009 08:58 AM

    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.

    1. jayt90 Oct 3, 2009 07:57 PM

      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.

      2 Replies
      1. re: jayt90
        Passadumkeg Oct 7, 2009 07:44 AM

        Are you sure? Pimenton is Spanish for a type of chile pepper, ie. paprika.

        1. re: Passadumkeg
          jayt90 Oct 7, 2009 05:44 PM

          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.

      2. s
        smtucker Oct 3, 2009 08:12 PM

        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.

        5 Replies
        1. re: smtucker
          blkery Oct 4, 2009 08:17 PM

          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.

          1. re: blkery
            n
            Normandie Oct 5, 2009 07:12 AM

            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/p...

            Also, have you checked La Tienda? latienda.com

            1. re: blkery
              s
              Smokey Oct 5, 2009 08:18 AM

              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!

              1. re: Smokey
                Gio Oct 6, 2009 05:58 AM

                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.

              2. re: blkery
                f
                FlyFish Oct 7, 2009 08:06 AM

                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.

            Show Hidden Posts