[CH] Re: where

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>From: Shantihhh@aol.com

>Yesterday I looked at the back label of a jar of Badia "pimenton ahumado"
>smoked paprkia I have on hand.  It said the peppers are smoked over oak, 
>for
>eight to ten days.
>
>Alex,
>
>Where did you buy this????  I have read about it only.  Is it different 
>from
>the reg Spanish paprika?
>
>Mary-Anne


Yes, it definitely has a different flavor, a mallow smokiness with just a 
moderate-to-low heat.  I think I got this jar when visiting my sister in 
Miami, but look for a display of the Badia seasonings (they have a large 
line) and you may find it.  Here in central Ohio, at least, there are more 
and more "latin" products available.

- A


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