What differentiates Belazu’s hot paprika from its sweet counterpart is the use of Spanish hot Jeromin peppers rather than the sweet Ñora varietal. Using the traditional method, the stalk and seeds of the Jeromin peppers are removed before the peppers are smoked using Extremadura holly oak and hand turned periodically for up to fifteen days.
Sprinkle over grilled prawns, combine with aioli or dust on top of crispy roasted potatoes. Alternatively try mixing with lemon juice and olive oil as a dressing.
Hot smoked Paprika Powder.
ARRIVES IN A 70G RESEALABLE TIN STORE IN A COOL, DRY ENVIRONMENT.
ONCE OPENED, USE WITHIN BEST BEFORE.