Marlboro Tex-Mex Spice

[LYU370]

Made up some rub from the Blue Marlboro Cookbook, tried it on some butter sauteed shrimp that I mixed in with some pasta. Good stuff, very flavorful.

1/4 cup dried chili pepper or chili power
4 tsp paprika
2 tsp salt
2 tsp ground ginger
1 tsp black pepper
1 tsp ground cumin
1 tsp onion powder
1 tsp garlic powder
1/4 tsp ground thyme (I used 1 tsp thyme leaves)
1//4 to 1 tsp cayenne pepper

 

[bschoen]

Someone skool me on why paprika is spelled out from other, just generic, chili powder? What makes Hungarian peppers so damn special?

 

[BackYardRob]

Someone skool me on why paprika is spelled out from other, just generic, chili powder? What makes Hungarian peppers so damn special?

I'm no spice genius, but my taste buds tell me that paprika is very mild and I need more to get any flavor from it compared to chili powder. There are endless variations of both, of course. I generally use paprika for color more than flavor.

 

[16Adams]

I think of paprika as a food coloring. Some dark Some light.

 

[16Adams]

Made up some rub from the Blue Marlboro Cookbook, tried it on some butter sauteed shrimp that I mixed in with some pasta. Good stuff, very flavorful.

1/4 cup dried chili pepper or chili power
4 tsp paprika
2 tsp salt
2 tsp ground ginger
1 tsp black pepper
1 tsp ground cumin
1 tsp onion powder
1 tsp garlic powder
1/4 tsp ground thyme (I used 1 tsp thyme leaves)
1//4 to 1 tsp cayenne pepper

Add meat, beef, tomato something and have yourself a big pot of chili
Beans optional

 

[SMOKE FREAK]

I have purchased and I've grown hot Paprika. It aint all just for show.

Chile powder can be a mix of several peppers and sometimes other spices.

 

[Maylar]

I think of paprika as a food coloring. Some dark Some light.

That's why some recipes call for Hungarian paprika. It's the national spice of Hungary and tends to be sweeter than Californian paprika. Look it up.