Paprika, Smoked

Botanical Name: Capsicum annuum ‘Pimentón’

Flavor: Bold, Smoky, Peppery, Woodsy, mildly Fruity, with just a hint of Bitter

Heat Level: Low – 250 to 500 SHU (Scoville Heat Units)

Origin: Mexico

Use With: Beef, Pork, Lamb, Chicken, Turkey, Game Meats, Fish, Seafood, Vegetables, Fruit, Rice, Cheese - Literally Almost Anything

Description: Smoked Paprika has an intense wood smoke aroma and a much bolder, richer, more complex flavor than 'regular' Paprika and is used around the world to season dishes, garnish foods, and to add wood fired flavor without having to smoke the food itself. Made from a number of various mild chile peppers that are dried and smoked over an oak fire before being de-seeded and ground into a fine, burnt-orange/red colored powder. Smoked Paprika’s flavor and heat level can vary from sweet and mild to hot and spicy depending on the variety of chile peppers used in its production. Tasmanian Spice Traders Smoked Paprika is produced in Mexico using the Spanish pimentón pepper giving it a bold, rich flavor, with an undertone of sweet fruitiness and just a touch of heat that makes it perfect for use on anything you want to add a bold, smoky, complex chile flavor

Suggested Uses:

• Seriously versatile and perfect for adding wonderful smoky flavor, subtle heat, and deep color to all types of dishes
• Use as a garnish on hummus, deviled eggs, rice, couscous, roasted or smashed potatoes, casseroles, or anywhere you want a burst of color and a smoky chile flavor
• Add it to marinades, sauces, soups, stews, stocks, salad dressings, dips, or even batters for deep frying chicken, fish, or anything else
• Add it to dry rubs and seasoning blends for meats, fish, and vegetables
• Add a bit to your favorite potato salad, coleslaw, tuna salad, egg salad, chicken salad, or macaroni salad recipe
• Dust over scrambled eggs, a garden or fruit salad, a bowl of tomato soup, pizza, french fries, and much, much, more
• Use it anywhere your imagination can picture!