Capsicum annuum L. In Hungary, dried peppers used to make paprika are often smoked before they are ground into powder. The best smoked Hungarian paprika, Pimentón de la Vera, comes from the region of Extremadura, and has a pronounced earthy flavor. In addition to the hot (picante) variety, Hungarian smoked paprika comes in sweet (dulce) and bittersweet (agridulce) flavors. It is a popular ingredient in many Mediterranean recipes, and essential to Hungarian cuisine. The peppers are dried slowly over an oak-burning fire for several weeks. The result is a hot, smoky flavor. Try it in soups or chorizo. Add it to garlic flavored mayonnaise, which can then be used as a spread for grilling chicken or fish. Use it to make your deviled eggs truly sinister. Check it out, we have all three styles.
Price is per ounce.