Spanish conquistadors brought these red ripened peppers back from Mexico in the 16th century as a gift for the king and queen of Spain. They have grown throughout La Vera, Spain ever since. Paprika peppers are harvested and dried on racks, the peppers are stretched over smoldering fires made from local oak, then stone ground. The best way to get maximum flavor from these smoked paprika peppers is to heat in oil before using. We love this in deviled eggs, potato salad, roasted potatoes and meat braises. This beautifully spicy hot, smoky, fire engine red powder will last about 6 months- we'll let you know when it's time for a replacement.
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