The Spice House will have free shipping, no minimum this weekend

and they ship to Canada. Finally I may get to try these grains of paradise.

Probably not free to here though.

Ooh, ooh, my nephew is in West Africa at the moment and has always offered to bring spices back for me. Glad you reminded me. hmmmm

 
How similar is it to Spanish Smoked Paprika?

They list 2 of them, one hot, one not.

My paprika that I brought home from Barcelona is labeled Pimenton.

 
Piment...

Response from The Spice House re Piment

I emailed them about a year ago re Piment . This is their responses:

it is our opinion while that is a fantastic pepper, it is not worth the price increase caused by the AOC designation because, in the end, it is still a chile pepper. chile peppers grow freely all over the world. this pepper costs 10 times peppers that are similar in flavor. Our substitution recommendation is for these Aleppo chile peppers.

 
I have Allepo pepper and have been using it for a long time. I am mad for piment d'

espelette, The aroma is so lovely, and it enhances certain foods so well. It goes great with baked potatoes and turffle butter, and those cream potatoes with nutmeg recently posted. Sally BR posted a recipe for pork tenderloin, I believe that she says really is outstanding. I have it printed but not tried yet.
Aleppo, IMHO does not compare, but it does have its charms.
When I was first introduced to truffle butter by Linda Stradely I fell in love with it....never had I smelled such a wonderful ingredient and I have white and black truffle butter in my freezer at all times, I feel the same about the piment, it is right up there with the truffle butter.
Last week I made a very good chili with sweet banana peppers from my neighbors garden, I also used Aleppo pepper and decided to put in a tsp. of piment. It was the piment that shined. The heat it presents is so delicate and it sneaks up on you. It is just one of those ingredients that I clicked with.

Not sure where I read it but you need to be sure your spice says AOC on the label to make sure you are getting the authentic stuff.
I bought mine through Amazon only after I have tried a very small amount of it first. I went through that small jar in about ten days, then bought in bulk. I keep a small amount in my spice area in a hermetically sealed jar and the rest in a large glass hermetically sealed jar, in a dark, cool pantry area.

http://www.amazon.com/Piment-dEspelette-Chili-Powder-France/dp/B00HNEAF60/ref=pd_sbs_gro_6?ie=UTF8&refRID=1NYXNKXG81BZJYT5F54K

 
I have the pepper flakes and I've used it with....

Roasted butternut squash and zucchini
red lentil soup
scrambled eggs
roasted potatoes
added it to hamburger and turkey burgers
on chicken
red pasta sauces
pizza
Pork ribs
sweet potato fries
and more...this is what I can think of right now.
I have lots of pepper spices and like to play with them
This is also very good and unusual:

Quick Marinated Feta with Orange Zest, Mint and Aleppo Pepper
Vegetarian and gluten free

2 tablespoons best quality extra virgin olive oil
1 clove garlic, minced
1 big pinch Aleppo pepper or chili flakes
1 teaspoon orange zest (from about 1/2 orange)
8 mint leaves (chiffonade) or 1 teaspoon dried mint (rub to release flavor)
7 ounces feta
3 pita breads cut into 1/8th rounds and lightly toasted in the oven
In a small bowl, stir together the olive oil, garlic, pepper flakes, orange zest and mint.
Put the feta on a plate in one large piece and pour the marinade over it.
Serve at cool room temperature with the toasted pita.
I love the Israeli Feta in the bright yellow and green packaging from Trader Joe's

 
ok, so basically with anything smileys/smile.gif G of P was a perfect pairing with apple pie.

 
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