If you can get it there, another popular Spanish brand is "Santo Domingo", Pimenton de la Vera, and on the side of the tin is "dulce" (sweet) as it has picante and sweet & sour as other variations.

It's in a blue and white tin with the image of a saint holding up a cross.

SharonCb

Here is one California importer of Spanish foods La Espanola

Here is your brand on La Tienda's site, in Williamsburg VA

Link below...http://www.tienda.com/food/smoked_paprika.html

Here is a link that might be useful: smoked paprika

I always use Club House LaGrille Seafood Rub that is a smoked paprika with orange. I use it to make BBQ seitan (wheat meat) and it has very good flavor. The lid says "The mildly smokey and sweet combination of smoked paprika with orange will add deliciously bold flavour to your favorite fish or seafood, such as salmon, trout or scallops. This flavourful rub will help seal in juices to give you wonderfully moist seafood."

We live in Canada... but this is Club House so I assume it's available in the US as well.

Al

Penzeys carries smoked paprika also

Yup, I always use Penzey's, it's good, relatively inexpensive and readily available.

Annie

The smoked paprika I bought at Penzey's isn't smoky at all. I wonder if they put the wrong stuff in the jar. It was the first I'd tasted, so I wasn't sure what it should be like. But friend has some from The Spice House and it is completely different, definitely smoky.

Penzey's carries TWO types : Smoked and sweet, and they have totally different taste profiles.

Seeing as I am really close to the Spice House I just get it there:)

Well, yes, but I bought a jar labeled "smoked paprika."

My Penzey's Spanish Smoked Paprika has a decidedly smokey smell, not dissimilar to their Ground Red Chipotle. The two taste different, with the latter being hot. I'm thinking if yours doesn't smell smoked then either it's old or it was in fact mispackaged. What's it taste like?

How about Hungarian? I use Szeged brand.

FOAS, it tastes and smells like regular paprika. It probably was mislabeled.

Yum, Jessica just sent me a 'bag' of smoked paprika from Penzeys. I just love the stuff sprinkled on asparagus!

I get it from The Spice House. Best I've found.
I think I've become addicted to it; I look for reasons to sprinkle it on darn near everything.

Here is a link that might be useful: paprika

I'll be at the Spice house tomorrow so if you want me to pick some up and mail it to you, please send me an email asap.

I get La Chinata smoked paprika from La Tienda, it is better than Penzey's, in my opinion. It was under $10 for a couple cans of it.

I use Penzey's too. If it isn't smokey, I would contact them to let them know. I am sure they would make it right.

I agree, CC, if it isn't smokey, take it back to Penzey's. I've had great customer service from them, they replaced my shallot salt TWICE before I gave up on it, it just gets hard and I didn't like it well enough to keep taking it back to the store and complaining, but they cheerfully replaced it both times.

They also tell me that, in spite of the expiration date on the coupons for free items in their catalogs, the coupons NEVER expire, they'll always honor them.

Annie

Annie and Diane, it's no longer a recent purchase.
Your mentioning the coupons in the catalog reminds me, I signed up on the website when Chase was featured, and never did get one. I'll try again.

So if Eileen doesn't mind having her thread go in a new direction, maybe we can share what we do with smoked paprika?

Cloudy Christine, if you're not happy with your smoked paprika from Penzey's, email them and say so. They'll fix it fast. I know from experience. Robert

CC, I use it most often to top devilled eggs, I love it. I never knew paprika actually had a flavor, I thought it was simply for color, until I bought it at Penzey's.

I also like it as a seasoning for chicken or pork and I've got a cheese straw recipe somewhere that calls for smoked paprika.

Annie

A friend really likes it in scrambled eggs. The only thing I have made with it is this Nancy Silverton recipe for Lamb Meatballs with Red Pepper and Chickpea Sauce. I used the Spice House smoked paprika. The taste is strong enough that you could use any meat for the meatballs, I think. The dish does need more sauce.

Here is a link that might be useful: Lamb Meatballs with Red Pepper and Chickpea Sauce

So we must have a lot of Chicagoans here! I am near the Geneva Spice House.

A coworker indicated to me that she thought The Spice House was somehow connected to Penzey's. Does anyone know if that is true? It was certainly an intriguing statement!

christine, it's my understanding that a sister of the Penzey's family split off and opened the Spice House, her brother (or other male relative) runs Penzey's.

I think I have that right....

Annie

A few years ago we needed to place some large special orders, and DH talked to the owner of The Spice House. He asked her about the connection. He was told by Patty Erd's husband that Patty is Bill Penzey, Jr.'s sister, but there is no other connection between the two businesses. They are separate businesses. I believe she runs the locations started by her father (or it might be their grandfather.)

Thanks for the scoop! :)

Would be interesting to do a few side by side taste tests!

I have, Christine, back when we switched from one to the other and again comparing what my MIL bought from Penzy's to what I bought from TSH. The dried herbs are about equal, but I prefer TSH's cinnamons, coriander, cardamom and blends, especially if the blend contains salt. I can always add more salt myself.

I think the only thing I wasn't satisfied with was the Japanese Seven Spice. It's ok, I just haven't figured out what best to do with it yet.

As I posted on another thread, I am hooked on the smoked paprika on popcorn. I also use it on potatoe wedges, eggs, in potatoe salad and on pork.