Safinter uses time-honored methods of cultivating and drying red peppers that involve hand picking peppers that are perfectly ripe and healthy and placing them on drying racks with an indirect flow of smoke from burning oak.
* Tasting notes: Safinter smoked paprika is a product obtained from grinding the dry pulp of red peppers of the genus Capsicum. Different pepper types account for the three varieties of Pimenton. The smoked pepper flavor and aroma is due to traditional drying methods and indirect contact with vapor from burning oak branches.
* Culinary use: Since smoked paprika dissolves well in fat or oil, it is best mixed with extra virgin olive oil for use as a condiment on salads, vegetables, fish and meat. Smoked paprika can also be added at the end when browning or frying, so as not to burn (which produces an unpleasant, bitter aroma and taste). In recipes using Pimenton as a finishing element, such as baked potatoes, use a sieve to sprinkle the paprika and, if desired, accompany with a dusting of coarse salt or drizzle of extra virgin olive oil. In Europe, smoked paprika dishes include: Galician Octopus, made of boiled octopus, which is sliced and then macerated with mixture of oil and paprika, and Goulash, where smoked paprika is the essential condiment in a spiced recipe of veal, onions and red pepper. In addition to cooking, paprika is also used in the Spanish food industry as a natural preservative.
* Health benefits: Smoked paprika is rich in vitamins A and C and the carotene present in paprika (responsible for the pepper's crimson hue) is also an antioxidant.
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