Bittersweet Smoked Paprika makes Spanish chorizo the way you know it! It is the most commonly used paprika for home-cured sausages, grilled meats, stews and paella. Made from freshly harvested peppers smoked over oak wood for 15 days, it has a deep rust-red colour and a mildly piquant and intense smoke flavour. Delicious as a garnish on devilled eggs or potato salad. Excellent addition to a vinaigrette made with sherry wine vinegar, and on roasted vegetables such as cauliflower.