Paprika powder | smoked | piquant

The smoking of peppers has a very long tradition in Spain. Only selected, fully ripe fruits are smoked exclusively over oak smoke. In addition to the best-known, noble sweet smoked paprika, there is also a much more piquant variant (called rose hot). Both varieties come from the same paprika plant, but in the case of the rose-hot paprika, after smoking, the septum and seeds are also ground, which contain the sharpening capsaicin. The degree of pungency is comparable to that of a mildly hot chili. Smoked peppers are also known as pimentón de la vera or paprika de la vera and are indispensable in the kitchens of the Iberian Peninsula and in the Spanish sausage speciality chorizo. Smoked paprika powder is excellent for seasoning sauces, soups, stews, BBQ sauces and marinades, giving them a wonderful smoky aroma. Meat dishes, such as goulash or chili con carne, get a distinctive taste. Or why not combine the smoked, piquant paprika with fried Mediterranean vegetables such as aubergines or courgettes, or with a mild cheese.