Sugary rubicund peppers are apparently smoked for a different flavor. For marked color and taste, use in different recipes mainly in chicken, fish, pork, potatoes and rice and also try sprinkling on deviled eggs and sweetened nuts.
Smoked Paprika is also recognized as Pimenton de la Vera, Dulce. It is a widespread component in many Mediterranean menu formulas. Anybody from Spain execrates by this paprika and its flavor is vital for authentic Spanish dishes. The peppers are dehydrated gradually over an oak fiery fire for several weeks. The outcome is a sweetened, unruffled, misty flavor.
Ingredients: Smoked spanish paprika
- 3.5 OZ (99 Grams)
- 7 OZ (198 Grams)
- 14 OZ (397 Grams)
Country of Origin: Product of USA
Storage Instructions: Keep in Cool and Dry Place