Starting with premium quality red peppers, then dried to concentrate the flavor, and then smoked over oak wood. The rich smoke embeds the peppers with a fiery taste.
Add Smoked Paprika to a wide range of dishes for a bit of heat and a big smokey flavor.
Try mixing some Smoked Paprika into a pasta sauce — the oak smoked aroma pairs perfectly with plump acidic tomatoes.
Capture the delicious char-grilled taste without firing up the BBQ. Bring the fire-roasted quality to your oven-baked meals with a shake of Smoked Paprika.
Smoked Red Paprika The fresh red pepper is rich in Vitamin C and increases blood circulation. Rich and complex with smoky overtones, this paprika is the foundation for many Spanish dishes. Use this paprika to develop rich flavors on meat and seafood dishes.
This gourmet quality paprika is far superior to the bland Hungarian or Domestic varieties available at your local supermarket. The Fresh pods from the mild Nora Pepper are smoked over oak logs to develop the flavors. This technique brings out different aspects of the peppers complex flavor, thus we suggest trying out at least two different varieties in your cooking. Peppers smoked over an oak fire develop into a rich and complex palate which is much more powerful and pronounced than in our sun-dried varieties.