If you enjoy stews like chili con carne, Hungarian goulash, or beans and bacon stew, this paprika is for you!
The peppers grow in Extremadura, Spain, more precisely in the region of La Vera. They are smoked after a drying time of 14 days over oak wood and then ground. The cores and stems of the pods are not processed. The smell and taste of this mild paprika powder is characterized by its softness, and fruity sweetness paired with a mild, smoky aroma. The intensity of the color is so bright and so intense that you can literally dye foods such as stews red .
Mild smoked paprika fits well with vegetables such as eggplant, carrots, feta cheese, bacon or chicken, soups, marinades or BBQs ....
For Dips, Pestos and Marinades, For Meat , For Poultry, For Vegetable Dishes, For Potatoes, For Noodles and Pasta, For Sauces, For Soups