I've been seeing Piment d'Espelette mentioned in several recipes. What makes it more special, say, than a good quality paprika or smoked paprika? Is it smokier than smoked paprika?
Would a combination of smoked paprika and Aleppo chile be a good substitute?
It is pretty pricey. Does anyone have a reasonable source for it?
I buy it from WorldSpice. $12.50/ounce. Not bad. Amazon has it (I am forgetting the source) for $14.50 - I think - for 1.5 ounces. It is an AOC product so it is pricey.
The flavor is different than paprika. Fuller, somewhat 'smoky' though it is not smoked. Not what I would call hot.
If you'd like to try some before splurging I can send you some.
Like paprika, don't bother with it in rubs for long cooking. It is nice is curing mixes, in simple vinaigrettes, in remoulades and other creamy dressings, and in the mix in moist heat cooking.
