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 woody notes, and are then ground in stone mills to keep temperatures low and help retain their natural flavour.
Santo Domingo picante hot smoked paprika has been granted 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 sauce and home-cured chorizo.
Ingredients: Dry peppers and sunflower oil
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