Organic Smoked Paprika La Pastora



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Paprika comes in three varieties - sweet, smoked and hot.

To produce this smoked paprika the peppers are dried then smoked over oak or similar timber for at least two weeks before being ground up to seven times to reach the desired fine powder known as smoked paprika.

Used extensively in Spanish cooking it adds a depth and smokiness with no real heat. Great in stews, paella or as in dry rubs for barbecue meat.


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Store in a cool, dry, place


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