The GOAT. As in, greatest of all time. Or, as Cook's Illustrated put it, their "favorite product in every tasting." Take a bite, close your eyes and savor that seriously smoky, seriously sweet, seriously deep flavor.
Nothing but pure, organic, ground Spanish paprika (Capsicum annuum) pods that are smoked over oak wood. Deep, rich, brick-red color. Enticing aroma. Complex, smoky-sweet flavor with a touch of heat.
A paprika like this doesn't just happen. We searched unsuccessfully for more than three years for a real, organic smoked paprika, then gave up and developed our own. Our peppers grow in the fertile valleys of the Murcia region of southeastern Spain. Once harvested, filtered smoke from real oak wood is flowed over the peppers — a process that can take 48 to 72 hours — then the peppers are stone ground.
Smoked paprika is the brainchild of Hungarian cuisine. But we think you'll dig it in egg, bean and potato dishes, and all your favorite roasted and grilled meats, as well.