This hot smoked paprika, or pimenton, is very finely ground from long, fiery red peppers grown in the Extremadura region southwest of Madrid. The Spanish paprika peppers are oak-smoked, infusing them with wood pipe notes, and are then ground in stone mills to keep temperatures low and help retain natural flavours.
Santo Domingo picante hot smoked paprika has earnt itself DOP status (Protected Denomination of Origin). A little of the intense flavour goes a long way, making it a super ingredient in traditional chilindrón stews, romesco sauces and home-cured chorizo.
Ingredients: Dry peppers and sunflower oil
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