These 4 crushed peppers have always confused me. Or, at least on how to describe them to someone else. And it is a bit confusing for sure. It is important to note that although similar, it is the subtle nuances of the flavor each one imparts on a dish that can really matter! If you make a goulash or a paella, you need to find the "correct" pepper to have the classic characteristics of that dish.

Simply Pimenton, Paprika, Aleppo and Espelette peppers are the same and they are different. They are interchangeable in a pinch (or when used as a pinch). Each one has a particularly distinct flavor and "heat". Though heat is not the key to these spices which are mostly spicy and not too hot. It is the flavor that they give to a dish that makes them so incredibly special.

Pimenton and Paprika are made from different varieties of Capsicum annum peppers and are used in Spanish and Hungarian cuisines, respectively, Espelette pimenton and paprika are both made from different varieties of Capsicum annuum peppers and are used in Spanish and Hungarian cuisines, respectively, Espelette pepper is a distinct variety grown in the Basque region of France and is known for its unique flavor and AOC status. Aleppo pepper is mild to moderate in heat and is grown in the Aleppo in the northwest region of Syria where the climate, soil and growing conditions make it one of the most sought after peppers.

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A classic recipe that uses Pimenton.

See the Paella de Pescados Y Mariscos Recipe here!

Pimenton de la Vera is a paprika made from luscious red peppers (pimientos) grown in the La Vera microclimate of Spain's Extremadura region.

When harvest begins in the fall, entire families get involved. The mature peppers are placed in drying houses, where they are smoke-dried over oak fires - the mark of genuine Pimenton de la Vera.

The dried peppers are then stone ground into a powder. Pimenton de la Vera is D.O. protected. Pimenton de la Vera was the first pepper to receive such designation in Spain.

Dulce is the "sweet" version of this smoked paprika (rather than hot-spicy); its hint of sweetness flows through its smoky warm flavor.

The flavor of smoked pimenton is much more complex than Hungarian paprika and is an absolutely essential ingredient for many Spanish dishes.

Use Pimenton de la Vera in all the ways you normally use Hungarian paprika and savor its depth of flavor and smoky complexity. We especially love Pimenton de la Vera on Roasted Chickpeas, a delicious, healthful snack.

Pimenton de la Vera was the first chile pepper product to be granted a Denominacion de Origen, or controlled name status. Family history and expertise are the soul of Pimenton "la Dalia," a company that has long honored the land, its people and their traditions.

Shop now for Pimenton De La Vera!

Pimenton de la Vera is a paprika made from luscious red peppers (pimientos) grown in the La Vera microclimate of Spain's Extremadura region. This hot version has more kick than the sweet with a hint of bitterness that adds an edge to the bite.

Shop now for La Dalia Pimenton De La Vera Smoked, Hot Paprika!

Luscious red peppers have been produced in the La Vera microclimate of Spain's Extremadura region for centuries. The paprika made from these peppers is the first aromatic seasoning to attain the coveted status of Denomination of Origin (D.O.). Mature peppers are dried and smoked over oak fires and then stone-ground to a fine, powdery consistency. The Bittersweet Paprika possesses a smoky warmth with a mild bite on the finish.

Shop now for Pimenton De La Vera Bittersweet Smoked!

Our friend, Don, was Chef Louis' Night Chef at The Bakery in Chicago. This Hungarian Goulash or Chicken Paprikash recipe is adapted from The Bakery Restaurant Cookbook by Lois Szathmary (CBI Publishing, 1981).

See the Hungarian Goulash Paprikash Recipe here!

The word "paprika" itself is derived from the Hungarian word for pepper, which is "paprika." While chili peppers were introduced to Europe in the late 15th century, it took some time for paprika to become a prominent spice in Hungarian cuisine.

The cultivation and use of paprika in Hungary became more widespread in the 18th century, and it gained popularity in the 19th century. Hungarian paprika is now renowned for its vibrant color and a range of flavors, from sweet to hot.

Different varieties of chili peppers are used to produce various types of paprika, and the peppers are typically dried and ground to make the spice.

Paprika has become a fundamental ingredient in Hungarian cuisine, featuring prominently in iconic dishes such as goulash and chicken paprikash.

It is also used to season soups, stews, meats, and vegetables. The spice has since spread to other culinary traditions worldwide, and various countries have adopted paprika in their own dishes.

Shop now for Hungarian Paprika - Hot - Szeged!

Shop now for Hungarian Paprika - Sweet - Szeged!

Piperade is a traditional Basque dish that originated in the Basque region, which spans parts of northeastern Spain and southwestern France. The name "piperade" is derived from the Basque word "piperra," which means pepper. This flavorful dish is made with bell peppers, tomatoes, onions, and often includes eggs as a key ingredient.

See the easy Piperade Recipe here!

The Espelette pepper, also known as Piment d'Espelette, has its origins in the Basque region of France, in the commune of Espelette. The pepper variety used to produce Espelette pepper is Capsicum annuum.

The cultivation and use of Espelette peppers became integral to Basque cuisine over the centuries.

The peppers thrive in the region's favorable climate, and their unique flavor profile, described as fruity, slightly sweet, and mildly spicy, contributed to their popularity in local dishes.

Espelette pepper has been traditionally grown in the Basque region for several centuries, but it gained wider recognition and protection in the late 20th century.

In 1999, Piment d'Espelette was granted AOC (Appellation d'Origine Controlee) status, a designation that acknowledges its specific geographic origin, production methods, and the unique characteristics of the spice.

The AOC status ensures that only peppers grown in designated areas around Espelette and following specific cultivation and production practices can be labeled as Piment d'Espelette. This recognition has helped preserve the authenticity and quality of Espelette pepper, elevating its status as a prized culinary ingredient.

Espelette pepper is commonly used in Basque cuisine to add flavor and a mild heat to dishes such as Piperade (a sauteed mixture of peppers, onions, and tomatoes), Basque-style chicken, and various stews. Its AOC status has also contributed to its popularity beyond the Basque region, as chefs and home cooks around the world seek out this unique and protected spice for their culinary creations.

See the Piment d'Espelette here!

Muhammara is a savory Middle Eastern dish that originated in Aleppo, Syria. It is a thick and flavorful dip or spread made primarily from red peppers, walnuts, garlic, and olive oil. The key ingredients are roasted red peppers, which give the dish its distinctive color and smoky flavor.

This versatile dish is often served as a mezze (appetizer) and is enjoyed with pita bread, crackers, or as a topping for grilled meats or vegetables.

See the Muhammara Recipe Here!

Aleppo pepper, also known as Halaby pepper, is named after the city of Aleppo in northern Syria, which historically played a significant role in the spice trade. The pepper variety used is typically Capsicum annuum, and it has been cultivated and used in the region for centuries.

The Aleppo pepper has a moderate heat level and is valued for its unique flavor profile, which combines fruity, tangy, and mildly spicy notes. The peppers are sun-dried and then coarsely ground to produce the distinctive flakes or powder that are widely used in Middle Eastern and Mediterranean cuisines.

The history of Aleppo pepper in culinary traditions dates back for centuries. It has been a key ingredient in the cuisine of the Levant, which encompasses regions such as Syria, Lebanon, Jordan, and parts of Turkey. The spice has been used to add depth and flavor to a variety of dishes, including kebabs, salads, stews, and vegetable dishes.

Unfortunately, due to the ongoing conflict in Syria, which began in 2011, the production and export of Aleppo pepper has been significantly impacted. The city of Aleppo, once a major hub for the spice trade, has faced immense challenges, affecting the cultivation and distribution of this pepper.

As a result, the availability of authentic Aleppo pepper has been limited, and some substitutes or alternatives are used in its place.

Despite these challenges, Aleppo pepper continues to hold cultural and culinary significance, and efforts are being made to revive its cultivation and preserve its heritage.

Shop now for Aleppo Pepper!

Make a dish that says Parmigiano-Reggiano!

See the Rustic Parmigiano-Reggiano Cheese Torte recipe here!

This pasta is sometimes referred to as "gnocchi" in Italian and "cigiones" in Sassari.

If you think about olive oil, bacon, peas, Parmigiano-Reggiano, fennel, sausage, tomatoes, garlic, basil, saffron, etc., all of these ingredients can make a wonderful dish with this traditional Malloreddus Pasta!

Malloreddus is a small pasta shape from Sardinia, made with water and semolina flour in plain or saffron dough. The name has Latin origins from "malleoulus", meaning small morsel.

It is also believed the origin of the name comes from the word malloru, meaning bull, and that malloreddus means calves, and the shape is like the calf of a leg.

With a little bounce in the bite, a space to hold flavor and an exterior that grabs the sauce, what more could you want in a pasta shape? This is the Malloreddus without the Saffron.

Shop now for Casa Del Grano Traditional Malloreddus Pasta!

This recipe is easy and simple. Using Malloreddus pasta which cooks up quickly and the shape holds onto the pesto perfectly. Tuna adds a nice flavor as it flakes over the dish.

See the Malloreddus Pasta with Pesto and Tuna Recipe!

The mung bean is a bean that is everywhere, except perhaps in your pantry. History tells us that India was the first to cultivate the bean in 1500 AD. The bean then spread to the diets of East, Southeast Asia, and the Indian subcontinent.

Today, it is widespread, although not common here in the animal protein-dominant US.

Moong dal is the mung bean split in two, either with or without its skin. With the skin, the bean is green, and without it is a pale yellow. Either/or can be used in recipes, with only the cooking times adjusted for the difference.

In Indian cooking, out of all the beans, Moong dal is perhaps the most popular. Considered to be easily digestible; according to Ayurveda, the Mung bean is "tridoshic" (a quality that is a supremely rare quality in a human). Tridoshic is described as an equal balance of Vata, Pitta, and Kapha doshas, the elements responsible for mental, emotional, and physiological health.

Though my knowledge of Ayurveda is minimal, I find it quite interesting. Food is a key ingredient in one's health; what's not to like about that?

This weekend we are sharing classic recipes that use Moong dal as the base. One of the big benefits is that these recipes include some of my favorite nostril-filling spices.

So you get the potential benefits of Moong dal mixed with spices that all have wonderful health properties, as well. (Keep in mind, I think all food is good for you, especially salty and sweet!)

Shop here for Organic Moong Dal - Split Mung Beans!