Description
Smoked paprika gets there the slow way: the peppers are dried over smoldering oak for a couple of weeks, then ground. That's real smoke rather than added flavoring, and it's why a spoonful can make a pot of beans taste like it's been on the stove far longer than it has.
It scorches easily, so stir it into warm fat off the heat, not into a hot dry pan – burnt paprika turns bitter quickly. Good in rubs, romesco, patatas bravas, roasted potatoes, lentils, and anywhere eggs need waking up.
Ingredients
Smoked paprika.
Allergens
Free of all nine major U.S. allergens.
Certifications
cRc Kosher Certified.
Storage
Store tightly sealed, away from light and heat. The color fades with both.
