In the La Vera region of Spain, paprika is produced by drying chili
peppers over oak fires, which is why Spanish smoked paprika is sometimes
referred to as pimentón de La Vera. Variances in flavor occur, however,
depending on whether farmers seed the peppers and which varieties of
chili peppers are harvested. Generally, there are three grades of
Spanish paprika: dulce, which is mild and sweet; agridulce, which is
slightly bitter with medium heat; and picante, which is pungent and hot.
In Middle Eastern cuisine, paprika is combined with
cumin,
cinnamon,
cloves and
black pepper to make a seasoning blend called baharat, an
Arabic word that means “spice.” This seasoning might be served
tableside, mixed with oil as a condiment or used to add flavor to soups,
stews, lentils and couscous.
