This precious powder is indispensable for Spanish sausage such as chorizo and lomo pork loin. It adds the absolutely perfect taste of authenticity to paellas. It crosses into regular American cuisine as a seasoning for barbecue pork, kebabs, and rich beef and lamb stews. Although it is not generally available, even in many gourmet shops, there is no substitute for use in authentic Spanish cooking. Pimenton comes in three varieties -- sweet and mild (dulce) bittersweet/medium hot (agridulce) and hot (picante).
