Paprika Smoked Sweet Belazu (XX013)

What differentiates Belazu’s sweet paprika from its hot counterpart is the use of Spanish Ñora peppers rather than the hot Jeromin varietal. Using the traditional method, the stalk and seeds of the Ñora peppers are removed before the peppers are smoked with Extremadura holly oak and hand turned periodically for up to fifteen days. Excellent as a marinade for all meats and vegetables, especially when combined with garlic, cumin and coriander seeds.