La Vera Smoked Hot Paprika

Spanish paprika smoked the traditional way, in low adobe smokehouses over slow-burning oak, which is cold smoking. The result is a deep, dark earthy red with real smoke, a touch of heat around 500 to 1,000 Scoville units, and pungent undertones. Not burn-your-face heat; more the kind that pulls you back for another bite.

Ingredients: Paprika.

How to use: Add it off the heat or late. Paprika scorches quickly and turns bitter.

Try it in: chorizo, paella, patatas bravas, rubs, roasted potatoes, beans, and deviled eggs.