After pepper, paprika is the most important and most frequently used spice in most European cuisines. The plant genus paprika belongs to the nightshade family. The fruits known as pods are very colourful and ripen over several colour stages, e.g. from green to yellow to red. For our smoked paprika powder, selected and hand-picked fully ripe, bright red paprika peppers are first smoked over oak and dried. This process takes several days, during which the peppers lose more than 90% of their weight. After smoking, the dried peppers are gently ground. The smoked paprika powder produced in this way has an aromatic, smoky but also fruity taste. In Spain, the spice is used in many traditional dishes such as chorizo sausage or paella. In addition, the smoked paprika goes well with all dishes that tolerate a hint of smoke. Use. Meat dishes, Su Meat dishes, soups and sauces, potato dishes, vegetables, rice dishes, pasta, paella, goulash, BBQ products, stews.