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Paprika is a spice made from fruits of the chilli pepper family. Although paprika is often associated with Hungarian cuisine, the chillies from which it is made are native to Spain and Portugal. Spanish pimenton, as it is known there, is often smoked giving it a unique, earthy flavour and a very red colour. Smoked paprika is similar to regular paprika, except that instead of using an air machine for the drying process, the peppers used are often dried over smoking oak wood, which adds a distinct savoury smokiness to the flavour. Smoked paprika is used to add colour, flavour and a little heat to many types of dishes. It is very nutrient dense, particularly rich in vitamins and essential minerals.
Smoked paprika is a key spice for flavouring Spanish and Mexican dishes, soups, stews and sauces. It has been used for centuries in traditional paella recipes and is now often used to make Mexican chilli mixes, to coat meat, fish and vegetables before cooking, or it can simply be sprinkled raw on foods as a garnish. Paprika is a delicious base flavour in dressings, dips and hummus and it is used in Moroccan-inspired dishes to provide depth of flavour and a little warming spice.
Ingredients: Smoked Paprika
Allergens: No known allergens.
Storage: Store in a cool, dry place away from direct sunlight.
Shelf Life: Up to 12 months when stored as above.
Country of Origin: Spain