I stopped using paprika as a forward spice ingredient in any of my rubs or seasonings long ago.
Flavor is ok but I don't want it just for the coloring.
Thinking back, I never had it the coloring penetrate that deeply.
The only difference is that I use almost no salt in my seasonings. Salt carries other spices into the meat.
Flavor is ok but I don't want it just for the coloring.
Thinking back, I never had it the coloring penetrate that deeply.
The only difference is that I use almost no salt in my seasonings. Salt carries other spices into the meat.