Smoked Spanish Paprika Tin
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bac_1234Peppersareslowlysmokedoveroakfiresfortwoweeksbeforebeingstone-milledintothisvividredpowder.Itbringsadeep,smokysweetnesstopaella,roastedpotatoes,beanstews,deviledeggsandgrilledmeats.Justateaspoonaddstheflavorofanopenfiretoaweeknightdinner.Choosesweet,bittersweetorhot,eachpackedinatraditionaltinthatkeepsthecolorbright.
Peppers are slowly smoked over oak fires for two weeks before being stone-milled into this vivid red powder. It brings a deep, smoky sweetness to paella, roasted potatoes, bean stews, deviled eggs and grilled meats. Just a teaspoon adds the flavor of an open fire to a weeknight dinner. Choose sweet, bittersweet or hot, each packed in a traditional tin that keeps the color bright.
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