This is the third member of the pimentón triumvirate. Several peppers are milled together to make a decidedly tangy, piquant flavor.

We wish the English translation on the tin did not say "hot", because it may bring you visions of flaming spices typical of Mexican or Hispanic cuisine. But this is not the case. Traditional Spanish cuisine never assaults you! On the other hand, if you like lightly spicy sauces for your barbecued meats - this might be a pleasing addition to your palate. (more info)

This is the third member of the pimentón triumvirate. Several peppers are milled together to make a decidedly tangy, piquant flavor.

We wish the English translation on the tin did not say "hot", because it may bring you visions of flaming spices typical of Mexican or Hispanic cuisine. But this is not the case. Traditional Spanish cuisine never assaults you! On the other hand, if you like lightly spicy sauces for your barbecued meats - this might be a pleasing addition to your palate.

We like to add it to our marinade for baby back ribs, or as an accent for roast potatoes and fish dishes. Remember, this paprika is not bland, such as you get at the local supermarket; nor is it more than a distant cousin of traditional Hungarian paprika.

What makes all of these varieties distinct is the deep smoky flavor they share. (close)