بابريكا، مدخنة

The color is a gorgeous deep orangey-red, and the smoke hit is unmistakable without any chili burn. I've been shaking it over roasted vegetables and it makes everything taste like it came off a wood fire.

I added a teaspoon to my bean stew and the deep, smoky flavor without any heat was exactly what I needed. The color alone made the dish look richer, and it’s much more aromatic than any generic paprika I’ve used before.

The oak-smoked aroma really comes through in this paprika—just a teaspoon added a deep, savory layer to my roasted vegetables. The color is a gorgeous deep orange-red that made the dish look appetizing too.