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Smoked Organic Paprika

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Smoked Organic Paprika

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$3.50+

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Overview

  • Handmade item
  • Made to order
  • Favorited by: 8 people
  • Gift message available
This shop accepts Etsy gift cards

Shipping & returns

Ready to ship in 3–5 business days
From United States

Description

It's made from pimiento peppers that have been dried and smoked over an oak fire, then ground into a fine powder.
You'll sometimes see it called pimenton, smoked pimenton, sweet paprika, Spanish paprika, or any variation of those names, but you can always recognize this spice by its deep red color and powerful smoky aroma. Unless the packaging indicates otherwise, it's not typically a hot spice - in actuality, the spice itself is quite mild and sweet.
Store smoked paprika in an airtight container in a cool, dark place for no more than six months.
How to Use Smoked Paprika
When using smoked paprika, a little goes a long way with this spice and the smokiness can sometimes get a little overpowering if you use too much. When experimenting with it in a new dish, start off with a half teaspoon and work your way up from there.
The real draw with this spice is the smoky quality. Even just a little bit adds an incredibly seductive smoky flavor and aroma to any dish. Traditionally, it's used in making chorizo sausage and many paella recipes. We also like it in stews, with potatoes, in dry rubs for any meat, and in egg dishes.
It's made from pimiento peppers that have been dried and smoked over an oak fire, then ground into a fine powder.
You'll sometimes see it called pimenton, smoked pimenton, sweet paprika, Spanish paprika, or any variation of those names, but you can always recognize this spice by its deep red color and powerful smoky aroma. Unless the packaging indicates otherwise, it's not typically a hot spice - in actuality, the spice itself is quite mild and sweet.
Store smoked paprika in an airtight container in a cool, dark place for no more than six months.
How to Use Smoked Paprika
When using smoked paprika, a little goes a long way with this spice and the smokiness can sometimes get a little overpowering if you use too much. When experimenting with it in a new dish, start off with a half teaspoon and work your way up from there.
The real draw with this spice is the smoky quality. Even just a little bit adds an incredibly seductive smoky flavor and aroma to any dish. Traditionally, it's used in making chorizo sausage and many paella recipes. We also like it in stews, with potatoes, in dry rubs for any meat, and in egg dishes.

Reviews

5 out of 5 stars
(2,673)

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Payment made be made by check or money order with in 7 days of sale. Paypal payments should be same day as item in selected

Returns & exchanges

If for any reason you are not happy with any product you recieve from me please contact me. I will always replace or give a full refund with out question.

Shipping policies

Most times are instock in case it is not I will tell you when I will be able to ship the item in most cases no longer than 5 days.

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