
Condition: New
In October, the pervasive smell of green oak smoke spreads over the Ambroz, Vera & Alagon valleys. After harvesting, our peppers are dried over wood fires in traditional drying sheds, a process that lasts at least two weeks. This slow Drying Gives our Paprika its unique aroma, taste and color stability.
Ingredients:
Hot Smoke Paprika Imported from Spain
Sunflower Oil
Net 12.36 oz
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