A.K.A

pimentón（西班牙辣椒粉）

它是什么？

在美国烹饪中，辣椒粉是一种由干地辣椒制成的香料，似乎只用于撒上魔害鸡蛋和土豆沙拉;它看起来很漂亮，味道不多。但是，这种香料开花，散发着富含泥土的甜味和热水水平，从温和到辛辣热，取决于各种。所有辣椒粉都是由同一个辣椒家族制作的。这个家庭中的不同品种占不同的口味和不同辣椒粉中发现的独特口味和辛辣热量。在哪里以及如何以及如何添加到味道的细微差别。大多数辣椒粉来自匈牙利或西班牙。

匈牙利辣椒粉可在多个热水平和研磨中提供，包括特殊，轻度，可见，半章，甜蜜和热，但只有后两种常见于美国。用于kielbasa，鸡辣椒粉和牛排等食物中，匈牙利辣椒粉在富含酸奶油，土豆，鸡蛋面，卷心菜或肉类的丰富的菜肴尤其良好。它可以慷慨地思考汤匙。

西班牙辣椒粉或pimentóndiffers from Hungarian paprika in that the chiles are dried over smoldering oak logs, giving them a smoky flavor. It comes in three heat levels: dulce, agridulce, and picante (sweet, bittersweet, and hot). It’s a key ingredient in paella, chorizo, and many tapas dishes. It’s delicious wherever you’d like a smoky flavor, but remember that smokiness can easily overwhelm a dish, so start experimenting by using only 1/4 to 1/2 teaspoon.

Don’t have it?

You can substitute other smoked chile powders, such as chipotle, in place of pimentón, but the flavor profile will be a little different.

如何选择：

Both Spanish and Hungarian paprika are generally better than the generic paprika found in supermarkets. Spanish smoked paprika (preferably pimentón de la Vera) is mostly available in specialty groceries, but you should have no trouble finding Hungarian paprika in many supermarkets.

如何准备：

如果在油中加热辣椒粉，请尽可能轻松燃烧。

How to store:

将其存储在光线和热量。

交叉参考

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