With a smokey yet sweet taste, this powder presents itself with a twist to a classic. Ripe paprika fruit are being harvested in late autumn and are smoked for at least two weeks in oak smoke , then crushed in special vessels until they acquire the desired consistency. The pepper then goes through a slow drying process. As a result, the seasoning acquires a more intense flavor and aroma than traditional paprika, and it can be used in cooking in a variety of ways.
Smoked paprika provides a significant dose of immune-enhancing vitamin C, as well as B vitamins, which are necessary for the normal functioning of the nervous system and improve well-being. The seasoning stimulates the secretion of gastric juice and increases appetite, has anti-inflammatory and bactericidal properties.
COUNTRY OF ORIGIN: Spain
INGREDIENTS: Paprika 100%
ALLERGENS: No known allergens.
Packed on premises that handles nuts (including peanuts), sesame, products containing dairy, soya and products containing gluten.
STORAGE: Cool, dry place away from direct sunlight.
HOW TO ENJOY
Smoked paprika is a versatile condiment. However, due to its intense flavour, smoked paprika should be used in moderation. Most of the aroma is released under heat, so it is worth adding it to dishes during heat treatment.
This seasoning is great for making homemade meat products, and in Spain it is a must-have for famous local sausages, including chorizo and fuet. Nevertheless, smoked paprika can also be used to season pate. It also goes well with beans and goulash.