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Smoked Paprika (Ground/Powder)

Other names:
Pimenton, Sweet paprika,Smokedpimenton, Spanish paprika

What is smoked paprika?

Smoked paprika is a Spanish cousin to the all the more broadly utilised sweet Hungarian paprika. It has an inebriating smoky fragrance from the moderate oak smoking and a satiny surface from the rehashed pounding between stones. Indeed, even only a tad bit includes an unbelievably tempting smoky flavour and smell to any dish.

Culinary uses of smoked paprika?

  • Add sweet smoked ground paprika to a vinaigrette and sprinkle it through a salad.

  • Traditionally, it is utilised as a part of making chorizosausage and numerous paellarecipes.

  • Spiking a delicate cheddar with a layer of smoked paprika and warming until gooey for making the most known recipe - baked paprika cheese.

  • Goes well with potatoes, in stews and in egg dishes.

  • Sprinkle ground smoked paprika on fish, chicken, pork, potatoes and rice for lively shading and flavour.

  • Combine with honey in a grilling marinade.

  • Sprinkling in anomelette or inscrambled eggs will give these essential dishes an additional dimension.

Smoked paprika grounded powder health benefits:

  • Smoked Paprika goes together with vitamins, beta-carotene and iron which prevent the occurrence of age spots.

  • It can likewise treat blackheads, making your skin soft and shining.

  • Smoked Paprika is a rich source of vitamin B6, which helps in preventing hair loss.

  • The antibacterial properties of paprika make it compelling for the treatment of skin issues caused by bacteria.

  • Smoked Paprika helps in digestion by normalisingacid in the stomach.

  • Useful in the treatment and prevention of spider veins.

  • Smoked paprika is loaded with antioxidants and basic vitamins and minerals that can keep your body solid.

  • Prevents Scurvy - an uncommon illness characterised by swollen and bleeding gums, swollen bones,weak teeth, fast breathing, jaundice, depression, diarrhoea.

  • Smoked paprika is rich in beta-carotene. It keeps the occurrence of wrinkles and advances a bright complexion.

Interesting facts:

  • The smoked paprika from the Spanish paprika-delivering area - La Vera was the world's first pepper flavour to be given a Denominación de Origen status in 1993.

Methods of farming/ producing product:

Smoked paprika is produced using pimiento peppers that have been dried and smoked over an oak fire, then ground into a fine powder. The red chilli peppers are dried gradually over seething oak fires for upwards of two weeks to give them a smoky taste and smell before they are ground into a fine splendid red powder. The smoking is the thing that sets this paprikaapart, peppers for customary paprika are air-dried in the Sun or by machine. Smoked paprika should be put away in a sealed container in a cool, dark place for no more than 6 months.

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Wick TCR 12/6
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