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No. 14 - Smoked Spanish Paprika

Quick Overview

Smoked paprika is a Spanish cousin to the more widely used sweet Hungarian paprika. It's made from pimiento peppers that have been dried and smoked over an oak fire, then ground into a fine powder.

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Details

Paprika is a common ingredient in both Spanish and Hungarian cuisines. Higher vitamin C content by weight than citrus fruit.

Additional Information

Common Uses Lends rich red color and subtle smokiness to cream-based sauces and soups. A delicious complement to poultry, pork and shrimp. Add to stews featuring beans, lentils, sausage, chicken, shrimp or other seafood for a deep, complex flavor component. Adds sweet pepper flavor and color when sprinkled over deviled or baked eggs. Add to vinaigrettes or infuse into olive oil and use to dress salads.
History No
Region(s) No
Ingredients Paprika
Product of:
Organic No