What specific traditional drying method gives Spanish paprika, or pimentón, its profoundly smoky flavor profile?
Answer
Drying over oak wood fires
The preparation method is crucial in determining the final flavor characteristics of paprika, particularly in Spanish varieties known as pimentón. Unlike paprika made from peppers dried simply by air or sun exposure, pimentón obtains its signature deep and earthy smoky character because the underlying peppers are traditionally dried slowly over oak wood fires. This smoking process imparts complex aromatic compounds that distinguish it significantly from sweet paprika varieties, even if the base pepper cultivar used is botanically similar.
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