You don’t look for subtlety in a hot smoked paprika– so we tracked down the richest colour and biggest flavour from pimento which is traditionally produced in the DOP region of Extremadura.
Our hot smoked paprika starts out with hot Jaranda peppers which ripen on the vine, before being smoked over oak wood which introduces a distinctive flavour. The paprika is then stone ground. This produces a slightly course grind, while keeping temperatures low so that the paprika doesn’t lose any of its natural flavours.
Hot smoked paprika provides rich colour and unmistakable flavour in traditional Spanish recipes like paella or romesco sauce. It’s a versatile spice which might also be sprinkled over hummous, used for a quick barbecue marinade or rubbed into a cauliflower head before roasting. Just be aware that ours is a particularly potent hot smoked paprika – so you only need a small pinch to add a lot of flavour.
ALSO KNOWN AS: Pimentón de la Vera, pimenton picante
Our hot smoked paprika comes from the Denominación de Origen (D.O.P.) region of Extremadura, southwest of Madrid. It’s the only place where true Pimentón de la Vera can be produced – thanks to the fertile ground, unique climate and the local expertise required to smoke the peppers over oak fires before grinding them into hot smoked paprika.
COOK THIS SPICE
Hot smoked paprika should be stored in a dark, airtight container, to retain its hot red colour and delicate flavour.
Paprika is believed to possess antioxidant, anti-inflammatory and antibacterial properties and this spice contains flavanoids which support cardiovascular health. For more information, click HERE.