smoked paprika

Description

smoked paprika

Capsicum annuum
Origin: Cambodia
Net volumes and weights: 50ml / 37g / 1.30 oz

Intensity on the Scoville scale: 1 so-called ''mild'' pepper (approx. 100 US)

Usage tips

You will use this pepper, subtly cold smoked to enhance the taste of your stews, ratatouilles, sauces, your vegetable soups, your pepper creams or your gazpachos. You will also use it with veal, poultry, pork, vegetables, rice and pasta. It will color and flavor your marinades, dressings and broths.

Receipts

• Conchiglie with chorizo ​​cream and smoked paprika