14 Mar 31 Days of Global Flavors for National Nutrition Month: Day 14
Today we are speaking with Anastasia Gialouris, a dietitian based in New York City, about her favorite global flavor in honor of National Nutrition Month.
Smoked Paprika
If there’s one global flavor I’ve fallen in love with in recent years, it is smoked paprika. Smoked paprika, often called pimenton or smoked Spanish paprika, is made from peppers that are smoked and dried over oak fires, which gives the red powder its trademark rich, smoky flavor that differs greatly from regular sweet paprika. I love adding a touch of smoked paprika to otherwise “blander” vegetables, like cauliflower, blank-slate starches, like roasted potatoes, and even plant-based proteins, like tofu, tempeh, and beans, to transform them into satisfying smoky masterpieces!
Like most spices, smoked paprika easily elevates the flavor of a dish, without the need to add a ton of salt or saturated fat, which we know too much of is linked to hypertension and heart disease. I’m a fan of smoked paprika in particular because it contributes a wonderful smoky, BBQ-like flavor to anything you add it to, in the same way, some salty smoky bacon or a ham hock would, making it suitable for not only folks watching their sodium intake (such as those with impaired kidney function or hypertension), but also vegetarians/vegans, or anyone who loves a nice smoky kick in their food. As a registered dietitian who helps develop low-sodium recipes for individuals with kidney disease, I often reach for herbs and spices, like smoked paprika, rather than the salt-shaker, to increase the flavor of a recipe.
Photo Courtesy of Anastasia Gialouris
One of my favorite quick and easy meals to make with smoked paprika is my Smoky Tempeh Tacos (pictured above). The smoked paprika does a fantastic job at transforming tempeh into a chorizo-tasting taco filling!
–Anastasia Gialouris, MS, RD, CDN Culinary Nutrition Program Manager, FamilyCook Productions
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