Taste and flavour

Paprika is one of the most popular spices because of its aroma. Smoked paprika has an even more pronounced aroma. It is obtained by drying the red paprika for a few days over smoke and grinding it into a fine powder. Like hot peppers, red peppers also contain capsaicin, which causes its spiciness, but at a lower percentage. Red pepper owes its aroma to its essential oil, which gives it a fruity note.

Advice for use

– Smoked paprika should be kept at room temperature, away from sunlight, in a sealed container.
– Smoked paprika is ideal for hot and cold dishes.
– We can season delicious marinades for grilled dishes with a paprika smoked.
– For seasoning hot dishes, smoked paprika should only be added at the end of cooking so it does not lose its fruity note.
– Never fry smoked paprika in hot oil. It will take on a bitter flavour.

Origin and history

Peppers and hot peppers are ancient plants originating from Central and South America. Christopher Columbus brought them from their ancestral homeland, America, to Europe – first red pepper, then green and yellow, naming them after the Spanish word pimienta (pepper). He believed that he had discovered another variety of black pepper in the New World. He wasn’t right. The real pepper plant only grew in India at that time.