Paprika, Smoked, Spanish
The pods are smoked using oak wood in a slow process which can take 48 to 72 hours to get the appropriate smoke flavor and aroma.
Suggested Uses: Mix with olive oil and rub between the skin and breast of a roast chicken, add to deviled eggs or egg salad, spice up hot or cold tomato soup, mix into guacamole dip. Add a little smoked paprika to vinaigrette and toss it through a salad.
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