Where to buy smoked paprika

Total amount Order subtotal:. Delivery costs:. Total: CHF. Navigate in results. Zoom in. Share Whatsapp. Average rating: 5. Add to cart. Check availability in store without guarantee. Description Paprika smoked Paprika smoked. Perfect to give your dishes a fruity and smoky taste. It is the ideal ingredient for your paellas, sauces, potatoes and Spanish dishes. McCormick - spice expert since Storage Store away from heat, light and moisture. Article number Supplier Coop P.

Search for store Branch locator. My favourites. This search will check the item's availability at Coop supermarkets and megastores in your locality. Open now. Only show stores where the item is in stock. List Map. Item available. Item unavailable. Load more stores. Item is available. Show details. All opening times. Similar products. Average rating: 4. Granulated Sweet Paprika Coop. Be the first to review. These differences in appearance are entirely normal, and are the result of not treating them with any chemicals, reducing unnecessary hand selection, and minimizing waste.

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Please check your information and try again. Toggle navigation. Sweet Smoked Paprika. What is Smoked Paprika Smoked Paprika is frequently used in the cooking of Hungary and Spain and has risen in popularity in the United States over the past few decades. Closely related to its cousin Hungarian Sweet Paprika , this Spanish paprika chile has been dried, smoked over wood fires and de-seeded. Because the seeds have been removed this does not pack much heat but it does have complex flavors and smoky undertones that are extremely desirable in dishes that call for that flavor but don't need heat.

Smoked Paprika is a forgiving spice, so you may need more than you think to get a huge depth of flavor. It's perfect for those times when you're just looking for some subtle smokiness though! In when Christopher Columbus returned from his second voyage to the New World, he presented paprika to the Spanish monarchs Ferdinand and Isabella.

The King and Queen found these chiles a bit too spicy for their tastes so they passed them on to the monks at the Guadalupe monastery. While paprika is probably more popular in Hungry, Spain is generally considered paprika's second heartland.

Paprika grown in Hungary is usually sun dried while chiles prepared in the traditionally Spanish way are smoke dried carefully over the course of a few weeks over oak wood fires.

Spanish Paprika Cultivation The pepper seeds are usually planted in March and harvested in late summer and early fall. Paprika chiles thrive in mild climates where the rain is plentiful. The flavor and heat levels can vary a bit even from the same farm from year to year depending on that year's growing season. Spanish Paprika is harvested between mid September and early November, depending on when they were planted, that season's temperatures, and the amount of rainfall the chiles experienced.

Next to their growing fields, most farmers have small smokehouses with concrete floors and wooden grids several feet above the ground to use in smoking the chiles. Once the paprika chiles are harvested, a fire from slow-burning oak planks is lit on the concrete floor and the peppers are laid out on the grid above the fire.

The fire never produces flames, it only smolders, and the chiles are smoked for 10 - 15 days. The smoked dried peppers are removed from the smokehouse, stemmed and seeded and then milled by electrically powered stone wheels which must turn very slowly as heat from friction adversely affects the signature color and flavor of the sweet smoked paprika. The end result is a beautiful paprika with a silky-smooth texture.