Paprika Smoked
Smoked paprika has an intense, earthy and smokey flavour which is balanced by a wonderful fruity sweetness. It can be used to good effect in recipes as different as hearty winter stews and salad dressings.
Smoked paprika will add a smokey flavour to meat rubs reminiscent of barbeque cooking and add a "meat" flavour to vegetarian and vegan dishes. A little can also enhance a homemade or shop bought hummus.
Stored correctly in Kitchen Herbarry packaging smoked paprika will keep its quality of flavour and colour for up to three years.
Fun Fact: The first grinding of paprika fruits after smoking takes about eight hours and the heat from the friction is important in determining the final flavour, colour and texture.
Allergens
This product is packed in an environment which also handles nuts, peanuts, sesame seeds, gluten, soya, mustard, milk, sulphered fruits and celery
Ingredients
Ground smoked paprika
Country Of Origin
Spain
Nutritional Information (per 100g)
| Energy (Kj) | 1180 |
| Energy (Kcal) | 282 |
| Fat | 12.9g |
| of which saturates | 2.1g |
| Carbohydrates | 54g |
| of which sugars | 10.3g |
| Fibre | 34.9g |
| Protein | 14.1g |
| Salt | 1.0g |
Storage Tips
The Kitchen Herbarry packaging is designed to keep your Paprika Smoked in top condition for up to 3 years by keeping out moisture, air and light.
To ensure maximum life of your product please take care to:
- Only open the refill pack when you need to top up your kitchen spice jar.
- Do not pour from the refill pack into your kitchen spice jar since the product can ingress into the seal. It is better to use a spoon or a scoop.
- When resealing the pack, reseal all but a few millimeters, tap the base of the pack on a hard surface and squeeze out excess air before sealing fully.
- Do not open in a moist atmosphere such as a kitchen during or shortly after cooking.