05 May The smoked paprika from “El Clarín” stands out for its unique aroma and smoked flavor
Farmers are already immersed in growing crops that will culminate in late summer with traditional harvesting and drying. In other words, by burning oak or oak wood, the smoke of which will dehydrate the fruit to make it ready for grinding.
It is the traditional smoking process that gives peppers their peculiar aroma and flavor. This variety of paprika is being increasingly demanded by our customers, especially by spice makers and spice mixers who use it in their barbecue mixes and sauces as guaranteed success and an ideal complement in the seasoning offer.
We want to thank all the customers who consume our smoked paprika and they are more and more every year and encourage those who still do not use it to taste it … you will be surprised by our smoked aroma.