Smoked Hot Paprika 25 kg 24K

SKU: 184175 | 24K

Definitely for the spice lover, this paprika is made with smoked hot red peppers that are ground into a vivid orange-red powder giving it a powerful kick and deep smokey flavour. A staple in Spanish cuisine, this spice is excellent in seasoning chicken and meats, perfect for cooking chorizo, sprinkled onto deviled eggs or added to BBQ sauce for a zesty kick!

Origin: Spain
More than 60 Years of Specialty Food Sourcing Experience
Trusted By Over 2,500 Establishments Across Canada
    Quantity:
    Price:

    647.79 CA$ 647.79 CAD

    1,040.00 CA$

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    Nutrition Facts
    Serving Size (g/mL)
    Serving Size Consumer Friendly 5g
    Amount % Daily Value*

    Ingredients

    Paprika

    • LUXURIOUS FLAVOUR: Our Smoked Hot Paprika offers a deep, smoky flavour that is both robust and rich, transforming your meals into culinary masterpieces.
    • EXCEPTIONAL QUALITY: The 24K brand guarantees top-notch quality, with our paprika made from freshly harvested red peppers smoked over oak wood for 15 days.
    • SPANISH ESSENCE: This staple in Spanish cuisine brings a powerful kick to your dishes, perfect for seasoning meats, enhancing BBQ sauces, and adding zesty flavour to deviled eggs.
    • ELEGANT PACKAGING: The 25 kg 24K Smoked Hot Paprika is presented in refined packaging, reflecting the premium quality of the spice and the sophistication of our brand.
    • VERSATILE USE: The unique taste and vibrant orange-red colour of our Smoked Hot Paprika make it an ideal ingredient for various dishes, from paella and stews to grilled fish and sausages.


    Spain's most famous oak-smoked paprika...it's the prince of paprikas! A secret ingredient in many Spanish dishes, this paprika is made from freshly harvested peppers smoked over oak wood for 15 days. It has a deep rust-red colour and a slighty sweet and intense smoke flavour. Sweet Smoked Paprika is delicious in Paella, on roasted potatoes, in stews with pork or chicken, in sausages, and on fish or shellfish for grilling.

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