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Smoked Spanish Hot Paprika

Smoked Spanish Hot Paprika from Savory Spice
83

Select Size:

1/2 Cup Jar  
Net 1.90oz
$5.20
1 1/2 Cup Jar  
Net 5.95oz
$12.35
1 Cup Bag  
Net 4.25oz
$8.70
2 Cup Bag  
Net 8.50oz
$12.50
3 Cup Bag  
Net 12.75oz
$15.55
 

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 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)
 

3 Cup Bag - $15.55
Bag Size: 9" x 6"
(Per Ounce Cost: $1.22)




Chiles & Paprikas

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.

No one pepper is used to make paprika; it is made from a number of different red peppers.

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.

This paprika is made of peppers indigenous to Spain.
Nutritional Information
Salt-Free
Sugar-Free
Gluten-Free
Nut-Free
Vegetarian
Vegan
MSG-Free
Dairy-Free
Garlic-Free
Onion-Free
Sweetener-Free
Black Pepper-Free
Corn-Free


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

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