Smoky seasoning can take the place of actual smoke to add flavor interest to a variety of menu items. Be sure to keep it subtle and you can add that great flavor to the menu even where there's no fire. • Smoked Spanish paprika (pimenton de la vera) is showing up on menus far and wide. It has plenty of smoky notes from smoke drying over oak. Use it to season fried potatoes or grilled shrimp. • Cold-smoked herbs like thyme, rosemary and oregano deliver a one-two punch: their own herbal ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.