smoked paprika

Ingredients: Smoked Paprika. Paprika smoked with beech wood which gives an incredible summer flavor of Barbecue!!! To be tested absolutely in addition to traditional paprika. At the time, the fact of smoking the peppers allowed them not to rot in periods of humidity (identical to the Arleux garlic which was smoked by the monks of the abbey to avoid the Garlic from rotting or sprouting...these "smoky" tastes at the time inevitable in homes are now deliberately reproduced and sought after.Paprika, also known as sweet pepper, is a powdered spice made from red color obtained from the ripe, dried and ground fruit of the sweet pepper or bell pepper (Capsicum annuum, of the Solanaceae family).The suave and slightly bitter taste of this spice highlights Hungarian Goulash, a dish made from beef which is simmered for more than two hours with vegetables and spices, including paprika and Pörkölt, veal stew with paprika. But paprika enhances the taste of many other Eastern European dishes and is also enjoyed with fresh cheese and fish or mixed with other spices. Paprika is still the base of Spanish cuisine which is not spicy. It is used in the composition of the escabèche sauce and in that of certain typical Spanish charcuterie such as chorizo.