The definitive spanish spice creates an unmistakable Spanish flavour in any dish to which it is added. Indispensible for creating soups, stews, purees and bean and lentil casseroles.
Here's a reminder of the different types of Spanish pimenton:
Pimenton de Murcia: This is the unsmoked type, produced from 'bola' peppers dried under the Murcian sun.
Pimenton de Extremadura or de La Vera: This is the pimenton which is dried by smoking with oakwood in October and November.
|Directions for Use:
||Use to add flavour to your spanish dishes.
||Mild Smoked Paprika
||Store in cool, dry and dark place.
|Maximum Shelf Life:
Please note that this is the shelf-life the product is given the day it is made in the factory, so transport and storage times may considerably eat into this period. The actual shelf-life of the product you receive may be much shorter than this. We include this information as a guide so you can get an idea of the shelf-life in terms of years, months, weeks or days. If you need to know the exact best-before date of the current batch, get in touch and we'll be happy to tell you.
|Units per Case: