Description
This mild, lightly smoked paprika, is an essential addition to paella, patatas bravas, and other classic Spanish dishes. It's less smokey than it's 'hot' counter-part, but still may introduce smokey elements to your dish without having to char anything.
Paprika is made from Pimento chillies, which are set to smoke-dry and flavoured by the oak wood. The smoking process takes around two weeks, and the chillies are then de-stemmed and de-seeded and ground into a fine powder. The colour and flavour of the paprika can be altered by fast machine grinding, so this process is sometimes done by hand, or with traditional techniques.
Paprika is made from Pimento chillies, which are set to smoke-dry and flavoured by the oak wood. The smoking process takes around two weeks, and the chillies are then de-stemmed and de-seeded and ground into a fine powder. The colour and flavour of the paprika can be altered by fast machine grinding, so this process is sometimes done by hand, or with traditional techniques.
Description
This mild, lightly smoked paprika, is an essential addition to paella, patatas bravas, and other classic Spanish dishes. It's less smokey than it's 'hot' counter-part, but still may introduce smokey elements to your dish without having to char anything.
Paprika is made from Pimento chillies, which are set to smoke-dry and flavoured by the oak wood. The smoking process takes around two weeks, and the chillies are then de-stemmed and de-seeded and ground into a fine powder. The colour and flavour of the paprika can be altered by fast machine grinding, so this process is sometimes done by hand, or with traditional techniques.
Paprika is made from Pimento chillies, which are set to smoke-dry and flavoured by the oak wood. The smoking process takes around two weeks, and the chillies are then de-stemmed and de-seeded and ground into a fine powder. The colour and flavour of the paprika can be altered by fast machine grinding, so this process is sometimes done by hand, or with traditional techniques.