Ray’s Paprika in The New York Times

Florence Fabricant recommends Ray’s paprika in Paprika Straight From the Farm, published October 27, 2009 in The New York Times:

…there is no fresher paprika than what Ray Bradley makes from the pimentón peppers he grows in New Paltz, N.Y. He does not smoke it the way they do in Spain, so his brushes the palate with sweet, vegetal flavor that harbors a nice, final kick. It’s coarsely ground and sold in small amounts that you will use up before it can fade.

I like it as a finishing spice for potatoes, ceviche, rice or soup. Sprinkle it on clams or oysters on the half-shell and you may never drench shellfish with cocktail sauce again.

Read the full article at nytimes.com.

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