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Smoked Spanish Hot Paprika
Select Size:
1/2 Cup Jar - $5.20
Bottle Size: 4.25" x 2"
(Per Ounce Cost: $2.74)
1 1/2 Cup Jar - $12.35
Bottle Size: 5.5" x 2.5"
(Per Ounce Cost: $2.08)
1/2 Cup Bag - $4.40
Bag Size: 9" x 6"
(Per Ounce Cost: $2.31)
1 Cup Bag - $8.70
Bag Size: 7" x 4.25"
(Per Ounce Cost: $2.05)
2 Cup Bag - $12.50
Bag Size: 9" x 6"
(Per Ounce Cost: $1.47)
This popular ground pimenton’s true Spanish name is Pimenton De La Vera, picante. These mildly hot red peppers indigenous to Spain are dried over an oak burning fire for weeks to produce a hot, smoky flavor. The popularity of this paprika seems to be growing rapidly among chefs today and is used commonly in Spanish, Mediterranean and Middle Eastern cuisine.
Used in dishes with chickpeas, spinach, potatoes, stews and beans, this adds just the right amount of smoky hot flavor and great color. Try using it on beef, chicken, pork, fish, vegetables, potatoes, in chili powder or barbecue rubs.
These peppers are dried over an oak burning fire for a smoky flavor with medium heat (4-5 on a scale of 1-10).
Add to dishes with chickpeas, spinach, potatoes, beans, and other vegetables. Season stews, meat, and fish. Mix into rubs and chili powder.
For 6-7 T of mix: Blend 2 T smoked paprika with 4 t kosher salt, 1 T brown sugar, and 2 t pepper, mild chili powder, and garlic
