Oak-smoked Dulce chillies, traditionally ground in stone mills.
Sweeter and milder than a piccante Paprika, this is made in in Extremadura from the air– dried fruit of the chili pepper.
The peppers are dried slowly over oakwood for several weeks prior to grinding to a fine powder.
Traditionally used to to add smoky, earthy depth to paella, this paprika can also be used to season sofrito; in sauces and stews.
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