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Smoked Paprika: Picante – Hot


One of three slightly different flavors of pimentón produced by La Dalia, this is the spiciest version, although still relatively mild to the American palate. A key spice in Spanish cooking, add a sprinkle of pimentón over your pulpo, add to paella, or to finish patatas bravas. After harvesting, the peppers are smoked over wood for 15 days.

NET WT 70g

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