It’s Spring! Hooray! This month’s Seasonal Spices featured three chili spices that are sweet and floral, smoky and deep. Two are known as paprika, though very different from one another, and the third has a bit of heat, but more flavor than you expect from a red pepper flake.

I love red peppers. I love the heat of cayenne, but not all red peppers hot. Think of a mild, juicy, sweet red bell pepper – it’s not hot, but has a particular flavor you can’t get without it.

Paprika “roux”
Much like other spices, paprika is best when it is heated to allow its flavor to bloom. I also feel you should use a goodly amount – 1 tablespoon or more – for most sautés, stews or grills. Paprika pairs well with tomato, garlic, and cumin but doesn’t need it. Beans, vegetables, chicken and fish are all complimented by paprika.

A simple way to start using paprika is to make a ‘roux’ – heat 1 tablespoon of paprika with a general amount of oil/butter. Throw in some onions and garlic. This paprika base can be the foundation of any dish that is browned and simmered in stock and wine. I made chicken with red peppers, a nod to a Hungarian goulash

Spanish pimenton
If you have never tried smoked Spanish paprika, you should, ASAP. Chickpeas roasted with paprika, oil and salt make a great snack. I also made a very simple chicken rub using smoked paprika, garlic and oil, marinated for an hour, browned then finished in a 400-degree oven. It’s spicy in a new and exciting way.

Paprika-roasted chickpeas
Combine one can of chickpeas, drained, rinsed, and patted dry, with 1 tablespoon olive oil, ½ teaspoon of salt (or to taste) and 1 teaspoon of smoked paprika. Combine ingredients in a cast iron pan or lined baking sheet. Roast at 350-375 for 20 minutes until lightly crisp. The resulting beans make an addictive cocktail hour snack.