hot smoked paprika

origin: Spain
heat: 5/10

A rich, deeply smoky scent and a definite kick, the hot smoked paprika is useful for adding depth, colour and a discreet level of heat to a dish. Really good added to slow-cooked dishes or to potatoes or pulses, the flavour of the hot smoked paprika also complements pork or lamb in particular/

uses: Use to season pork chops with a pinch of salt and thyme leaves. Stir into a mayonnaise or a sauce. Mix with sour cream, add garlic and oregano leaves and use as a dip. Add a pinch to marinades, particularly good for a barbeque.

good with: butter, pork, cloves, garlic, mayonnaise, olive oil, thyme.