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Paprika is a spice made from fruits of the chilli pepper family. Although paprika is often associated with Hungarian cuisine, the chillies from which it is made are native to Spain and Portugal. Spanish pimenton, as it is known there, is often smoked giving it a unique, earthy flavour and a very red colour. Smoked paprika is similar to regular paprika, except that instead of using an air machine for the drying process, the peppers used are often dried over smoking oak wood, which adds a distinct savoury smokiness to the flavour. Smoked paprika is used to add colour, flavour and a little heat to many types of dishes. It is very nutrient dense, particularly rich in vitamins and essential minerals.
Smoked paprika is a key spice for flavouring Spanish and Mexican dishes, soups, stews and sauces. It has been used for centuries in traditional paella recipes and is now often used to make Mexican chilli mixes, like this Black Bean Chilli w Cashew Cream. It can be used alongside other herbs, spices, salt and pepper to coat meat, fish and vegetables before cooking, or it can simply be sprinkled raw on foods as a garnish. Paprika is a delicious base flavour in dressings, dips and hummus, such as this Smoked Paprika Hummus. It is also super tasty when sprinkled over vegetables or chickpeas before roasting them in the oven, like in these Chickpea Lettuce Cups or this Sorghum Roast Vege Salad. Paprika is also commonly used in Moroccan-inspired dishes to provide depth of flavour and a little warming spice. This Moroccan Spiced Millet bowl is a quick weeknight dinner that’ll warm your soul. The flavour and spice of paprika is further enhanced when it is heated. For a very unique use of paprika, try this recipe for Coconut Bacon, which is a magical plant-based creation that tastes very similar to the real deal.
Ingredients: Smoked Paprika
Allergens: No known allergens.
Storage: Store in a cool, dry place away from direct sunlight.
Shelf Life: Up to 12 months when stored as above.
Country of Origin: Spain
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