Smoked Paprika retains all the sweet peppery tastes of normal paprika, but has a chargrilled flavour as well. Producers smoke it slowly over wood fires to give it that wonderful aroma and taste. It is a very popular ingredient in Spanish cooking especially in the manufacture of chorizo and many paella dishes. It is also great for flavouring stews, potatoes, meat and fish as well as all kinds of sauces and dressings. Smoked Paprika goes perfectly with barbequed food, bringing out the smokiness in the food.
Peppers from the Capsicum Annum plant undergo a drying process over smoking oak wood over a period of 10 to 15 days. This evaporates the moisture out of the peppers and gives it that strong, smoky flavour. Once drying is done, it goes through milling to turn it into a fine powder, ready to use. Other types of paprika we have are “normal” Paprika, Spanish Sweet Paprika, Hot Oak Smoked Paprika and Hot Paprika.
As with all herbs and spices, add a little at a time to get the flavour you want. You can always add more, but taking it out again can be impossible!
Nutritional Information/ 100g
Nutritional Information/ 100g- Energy/kcal – 282
- Energy/kJ – 1181
- Protein (g) – 14.14
- Fat (g) – 12.89
- of which Saturates (g) – 2.14
- Carbohydrate (g) – 53.99
- of which Sugars (g) – 10.34
- Fibre (g) – 34.9
- Sodium (mg) – 68
- Salt (g) – 0.17
Always be sure to read the labels before consumption. Suitable for vegetarian, vegan and kosher recipes.
ADDITIONAL INFORMATION
ADDITIONAL INFORMATIONWhile every effort is made to keep all products in isolation from everything else, we cannot guarantee products are totally free of traces of the following allergens.
- Cereals containing gluten
- Peanuts
- Soybeans
- Nuts
- Celery
- Mustard
- Milk and Dairy products
- Sesame Seeds
- Products containing sulphur dioxide at concentrations more than 10mg/kg or 10mg/litre.
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