Smoked paprika is the latest spice to punch up all sorts of dishes. The traditional Spanish product first started showing up in Spanish restaurants, naturally, but now has found its way into a variety of operations.In Extremadura, the rustic western part of the country, ripe peppers are gathered, set on wooden slats in long, covered, two-story sheds, and oak fires are left smoldering underneath, on the lower level. Every day the peppers are stirred with a rake and after a week they are ready ...
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