Smoked Paprika is produced in Spain from ground red bell peppers and oak-smoked for big flavour intensity.
Mild and sweet but with a smokiness that goes a long way, so use sparingly. Use i paella, egg dishes and dry
rubs for grilled meat. Sprinkle over potato wedges and to season roast vegetables. Adds a smoky depth to sautéed greens, vegetarian soups and stews.