- Natural product from Spain
- Smoke flavour and aroma
- Wide range culinary use
Smoked paprika is one of the most popular spices used in various national cuisines and is unique with its taste, aroma and color. Smoked pepper is made by grinding sweet or hot peppers of the Capsicum Annum family. This spice comes from the West Indies and South America, and today it is mainly produced in Spain, Hungary and South America.
The color of the spice can vary from deep red to orange red and is usually used to sprinkle on dishes such as goulash, pizza, fries and more. Smoked pepper is national spice in Hungary.
In the humid climate of Extremadura, Spain does not practice drying peppers in the sun because of the risk of catching mold. Instead, it is dried in special two-storey dryers. The first floor maintains a slow fire of moist oak trees (for lower temperatures and more smoke), which dries and fumes peppers located on wooden floors on the second floor. Peppers are dried and smoked for 10 to 15 days, turning by hand daily. This traditional method of smoky drying, slow and gentle, ensures that the levels of caratenoids in the peppers are maintained. This is how the unique Spanish smoked pepper was born.
- Strong, penetrating taste and aroma of smoke as a result of the drying process;
- The color is bright, shiny red and has a strong coloring ability;
- The taste, aroma and color are very stable for a long time - up to 2 years. This is mainly due to the slow drying process used;
- You get the characteristic smoky aroma and taste of the grill without burning the grill;
Digestion and metabolism
Smoked paprika promotes healthy digestion by increasing saliva and stomach acids, which help break down food and provide nutrients for energy.
Stress and insomnia
Vitamin B in smoked paprika helps to produce melatonin, also known as the sleep hormone. Consumption of this spice will support improve sleep and when you wake up you will feel really rested. In addition, smoked red pepper stimulates levels of serotonin and norepinephrine in the body, which is a sure way to relieve stress.
Vitamin C in smoked paprika provides protection against cardiovascular diseases such as heart attack, stroke and more. Paprika contains iron, magnesium, phosphorus and potassium, which help purify the blood and keep the heart healthy.
Since it contains a good proportion of Vitamin E, paprika helps the body in producing red blood cells. It also helps in rapid wound healing. For instance, if you cut yourself, sprinkle some of the powder on the affected area and press gently with a clean cloth for few seconds.
Paprika is loaded with antibacterial properties that make it effective against any skin problem associated with bacterial infection, including acne. Make sure you do not overdo it, as it could lead to excessive heat also.
Guess what, paprika could also do wonders for the health of your hair . The iron found in paprika helps in the transfer of oxygen to hair follicles, which encourages hair growth by improving circulation to the scalp.
Smoked, dried and finely ground paprika.
Smoked paprika is used to make garnishes, soups, sauces, ready meals, grilled rubs, marinades or simply as a culinary spice.
Tips for use:
- Use about ¼ teaspoon every 2-4 servings. Change the quantity based on your experience. Avoid experiments at first.
- Think of smoked paprika as salt; if you put in a little, it adds to the taste, but too much can spoil the recipe.
- Smoked paprika need to be heated to release it taste, so add it while cooking.
- Smoked paprika burns easily so add it only in liquids and over low heat.
Packing: 50 g
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