We use the finest Spanish paprika which has a slightly sweeter taste then we slowly cold smoke it for several days over oak wood which allows the smoke to penetrate onto the paprika.

Its smoky flavour enhances so many dishes and its bright vermilion red adding the characteristic colour to so many dishes. Ideal in dishes such as in stews, sprinkled on chicken breasts, pasta sauces, stroganoff sauce, as a marinade to barbecue meats, as a dip, in dressings, its uses are endless.