Smoked paprika

It is the same fruit, dried and smoked. You are stacking one flavour.

It is the sausage. Pork, salt, and enough pimentón to stain the fat.

Smoke on boiled cephalopod reads as grilled without touching a grill.

Fried starch is a blank; the smoke and the acid do all the work.

Smoke and sweet red are doing the work the missing pork was supposed to do.

Nutty starch takes smoke and holds it through a two-hour stew.

Fat-soluble smoke phenols; the oil turns orange and carries everything.

Sulfur under smoke, the base of every Spanish red sauce there is.

Rubbed under the skin it browns fast and tastes of a longer cook.

Creamy beans need something dark; smoke does what a ham hock would.

Fried in the pimentón oil, then dusted again. Sulfur plus bonfire.

Phenols in the smoke lock onto the browned skin and read as one crust.

Smoke without a pig. Same phenols, none of the fat.

Doubles the smoke when you have no live fire to hand.

Toasted nut and toasted pepper share pyrazines; the sauce thickens on both.

Pimentón's smoke reads as rind. Dust the cheese, not the plate.

Smoke without meat. The bean is bland enough to take the whole tin.

Adds the smoke a domestic grill never gets hot enough to make.

Smoke on a lean protein reads as cured; this is the tempeh-bacon con.

Smoke dissolves into oil, so the paprika reads deeper than it does dry.

Pimenton smoke plus pit smoke; the sweetness in the pepper keeps it from turning to ash.

Sweet smoke over musky fruit turns the compote into something for meat.

Grilled whole pods take smoke well; the slime never forms at all.

Two dark roasted powders; the smoke stands in for the missing chilli heat.

Smoke phenols under stone fruit sugar read as something barbecued, not baked.

Sweet smoke over sulfurous fruit; the grill marks stop being decoration.

Iodine and woodsmoke, the way tinned smoked mussels already prove it works.