Product: Smoked Paprika
Latin Name: Capsicum annuum
Plant Family: Solanaceae
Other Names: Smoked Pimento, Pimentón Ahumado, Piment Doux Fumé, Geräucherte Paprika, Fumou Páprica & Affumicato Paprika.
Description: Smoked paprika comes from an annual plant native to South America, which is now cultivated worldwide and in can become perennial where no frost occurs that reaches a height of 1 metre. The leaves are alternate, simple, ovate, and glossy, mid to deep green in colour and 5-12cm in length. The 5-6 petaled flowers are white to pale purple in colour, 8–15mm in diameter and solitary. The fruits look like berries and are 1-2cm in diameter, bright green turning to red as the fruit ripens.
Interesting Fact: To make smoked paprika, first the peppers are dried and then put into a wood smoker, usually oak wood is used as it imparts a unique flavour, the peppers are then smoked slowly for days to give them the flavour we all know and love, the smoked peppers are then ground into fine powder.
Ingredients: Naturally smoked ground fruit of Capsicum annuum.
Allergy Advice: Smoked Paprika contains a naturally occurring source of salicylates and is best avoided by people eating a salicylate free diet.
N.B. Why not try some smoked Paprika Chicken? Just delicious and really easy to make!
SUGGESTED USESmoked Paprika can be used to add authentic Spanish flavour to your stews, casseroles and soups; it is one of the primary spices used to flavour chorizo. It can be added to most savoury dishes including eggs, meat especially pork, poultry, fish, shellfish, vegetables, sauces, dressings and marinades. Add to coatings and batters for fish and chicken, stir into paella and goulash. Sprinkle over potato salad, devilled eggs and rice dishes and also onto potatoes prior to roasting. It’s also nice stirred in to baked beans with a little dried onion and served on top of a baked potato for a quick filling lunch or supper.
Shelf life of two years provided that goods are stored in an airtight container in ambient conditions.
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