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Peppers grown in the La Vera region of Spain are dried slowly over oak logs for twelve to fifteen days before grinding into paprika. The region produces three varieties of pimenton or paprika, sweet (dulce), hot (picante) and bittersweet (agridulce). We offer the bittersweet which I think is the most versatile. While you might sprinkle this on deviled eggs like your Momma, there are many more uses that bring out the unique chili taste and add a robust flavor boost to foods.
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Smoked Spanish Paprika
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We find this has a very heavy smokey taste. Don't care for it. Others may love it. Food items are extremely hard to rate.Published 14 months ago by S.J.
Best Sweet paprika ever so smoky and full of flavor! I would recommend it to all my friends and family.Published 20 months ago by David A. Ruote
This is a great brand. Unfortunately, I purchased four cans from this merchant, and the paprika tasted old and stale. Read morePublished on August 23, 2013 by S. A. Legassie
This spice is the perfect secret ingredient for any recipe. The aroma, taste and color are superb, reminds of my tapas plates in Madrid and Barcelona. Read morePublished on July 21, 2013 by Universal