Bayara Smoked Paprika: deep red, smoky paprika for rubs, stews, paella and dips. Single 1 kg pack.
Smoked paprika is made from peppers that are dried over smoke before grinding, which gives a deep red powder with a rich, smoky aroma. It brings a barbecue character to food without a grill. Stir it into paella, patatas bravas, chicken stews and bean dishes, or mix it with garlic, cumin and brown sugar for a dry rub for chicken wings and roast vegetables. A pinch in hummus, deviled eggs or mayonnaise makes a quick smoky dip. Bloom it gently in oil over low heat, because paprika scorches and turns bitter if overheated. Keep the pack sealed and away from light to protect the colour and aroma. You get a single 1 kg pack of Bayara Smoked Paprika. It also flavours roast potatoes nicely.
