Smoked paprika comes from an annual plant native to South America, which is now cultivated worldwide and in can become perennial where no frost occurs that reaches a height of 1 metre. The leaves are alternate, simple, ovate, and glossy, mid to deep green in colour and 5-12cm in length. The 5-6 petaled flowers are white to pale purple in colour, 8–15mm in diameter and solitary. The fruits look like berries and are 1-2cm in diameter, bright green turning to red as the fruit ripens. - Packed in Factory which handles nuts, sesame, soya and gluten INGREDIENTS Paprika DIRECTIONS Smoked Paprika can be used to add authentic Spanish flavour to your stews, casseroles & soups; it is one of the primary spices used to flavour chorizo. It can be added to most savoury dishes including eggs, meat especially pork, poultry, fish, shellfish, vegetables, sauces, dressings & marinades. Add to coatings & batters for fish & chicken, stir into paella & goulash. Sprinkle over potato salad, devilled eggs & rice dishes & also onto potatoes prior to roasting. See more

Packed in Factory which handles nuts, sesame, soya and gluten. It can be added to most savoury dishes including eggs, meat especially pork, poultry, fish, shellfish, vegetables, sauces, dressings and marinades. It can be added to most savoury dishes including eggs, meat especially pork, poultry, fish, shellfish, vegetables, sauces, dressings and marinades. it is one of the primary spices used to flavour chorizo. Smoked Paprika can be used to add authentic Spanish flavour to your stews, casseroles and soups;.