Paprika Smoked

R60,00R85,00

Clear

Health benefits of paprika:

  • Helps in Healing Wounds
  • Treats Skin Problems
  • Supports Healthy Digestion
  • Prevents Hair loss
  • Paprika Helps Maintain Hair Colour
  • Induces Sleep
  • Decreases the Risk of Heart attack
  • Anti-Inflammatory Properties

 

This is a mild, sweet spice. The real draw with this spice is the smoky quality. Even just a little bit adds an incredibly seductive smoky flavour and aroma to any dish. Traditionally, it’s used in making chorizo sausage and many paella recipes. Also fabulous in stews, with potatoes, in dry rubs for any meat, and in egg dishes.

When using smoked paprika, a little goes a long way with this spice so don’t 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.

Smoked paprika is a Spanish cousin to sweet Hungarian paprika.  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 colour and powerful smoky aroma. Store smoked paprika in an airtight container in a cool, dark place for best results.

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50g

Health benefits of paprika:

  • Helps in Healing Wounds
  • Treats Skin Problems
  • Supports Healthy Digestion
  • Prevents Hair loss
  • Paprika Helps Maintain Hair Colour
  • Induces Sleep
  • Decreases the Risk of Heart attack
  • Anti-Inflammatory Properties

 

This is a mild, sweet spice. The real draw with this spice is the smoky quality. Even just a little bit adds an incredibly seductive smoky flavour and aroma to any dish. Traditionally, it’s used in making chorizo sausage and many paella recipes. Also fabulous in stews, with potatoes, in dry rubs for any meat, and in egg dishes.

When using smoked paprika, a little goes a long way with this spice so don’t 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.

Smoked paprika is a Spanish cousin to sweet Hungarian paprika.  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 colour and powerful smoky aroma. Store smoked paprika in an airtight container in a cool, dark place for best results.

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