Fwd: [CH] Paprika Comparisons
Jose Cisneros (jccisn@gmail.com)
Sat, 16 Jan 2010 15:50:46 -0500
Thanks Doug.
Good advice.
I do something similar. I don't buy Hungarian paprika much anymore.
It's good stuff
but I'm a cheapskate, The smoked Spanish is tasty.
Aside from from the dried peppers I grind myself and Jim's Mild to
Wild Hab grind I have a bunch
of ground chile powders that I mix with whatever paprika I happen to
have on hand.
Namely; Guajillo, Ancho, Chipotle, Chipotle Morita. The Chipotle
Morita is hot and smokey.
Not say that paprika by itself isn't good. I love it on mashed
potatoes. I hadn't thought to use it on
poached eggs. I will give it a try.
So anyway... My paprika of choice for the immediate future is going to
be a chile powder out of
India seeing how I now have 28 ounces of the stuff.
I suspect that a person could create a paprika from any pepper and to
my way of thinking, the more the
better.
Imagine having a pound of dried Fatali ground to a powder.
Kind Regards,
Jose