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La Chinata Hot Smoked Paprika
Description
This hot smoked paprika is ground from long, fiery red peppers grown in the Extremadura region southwest of Madrid. The Spanish paprika peppers are oak-smoked, infusing them with wood pipe notes, and are then ground in stone mills to keep temperatures low and help retain natural flavours. This distinctive hot smoked paprika has earnt itself « Pimentón de la Vera » DOP status (Protected Denomination of Origin.) La Chinata hot smoked paprika has a slightly coarser grind than Santa Domingo hot smoked paprika.
Hot smoked paprika is packed with flavour, making it a super ingredient in traditional chilindrón stews, romesco sauces and home-cured chorizo.
Ingredients: 100% Smoked Paprika
Quick Comparison
| Settings | La Chinata Hot Smoked Paprika remove | Squid Ink Jar 90g remove | Vidal Spicy Mangos Gummies remove | Vidal Gummi Swirly Fish remove | Fini Roller Blue Raspberry Candy remove | Brindisa Saffron Mayonnaise remove |
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| Price | 3.69€ | 6.19€ | 3.60€ | 3.60€ | 2.50€ | 5.63€ |
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| Content | This hot smoked paprika is ground from long, fiery red peppers grown in the Extremadura region southwest of Madrid. The Spanish paprika peppers are oak-smoked, infusing them with wood pipe notes, and are then ground in stone mills to keep temperatures low and help retain natural flavours. This distinctive hot smoked paprika has earnt itself "Pimentón de la Vera" DOP status (Protected Denomination of Origin.) La Chinata hot smoked paprika has a slightly coarser grind than Santa Domingo hot smoked paprika. Hot smoked paprika is packed with flavour, making it a super ingredient in traditional chilindrón stews, romesco sauces and home-cured chorizo. Ingredients: 100% Smoked Paprika | Squid ink is used for its natural, black dye, and delicate, briny flavours. In Valencia and Catalonia squid ink is cooked with squid and rice to make the regional dish, arròs negro. A popular dish throughout Spain is squid cooked in its own ink, 'chipirones en su tinta.' Once opened, store the jar in the fridge, and use a little squid ink at a time to colour fresh pasta, risottos and paellas. Use sparingly - a little squid ink goes a long way. Use approximately 1g of squid ink with 100g of other ingredients. Once opened use within 20 days. Ingredients: Cuttlefish ink, water, salt and thickener (E466). Contains molluscs, and may contain traces of crustaceans, fish, celery, milk and sulphur dioxides. | Spicy mango gummies?! Spot on with being both exactly like tasting a mango and being spicy, this treat is for the ultimate spicy fruit lover! Fun fact: Some mango trees can grow fruit up to being 300 years old!
| These fascinating and marvelous little striped gummy fish look surprisingly just like the real thing but sure don't taste like the ocean! Fun fact: Goldfish have teeth in their throats to help crush food!
| Extra sour blue raspberry flavored gummy belt that is ready to be unrolled and enjoyed. Wrap the other Fini Rollers flavors for a super sweet, super sour ride! Fun fact: Fini was established by Manuel Sánchez Cano in the 1970s!
| Brindisa saffron mayonnaise will be your new favourite dip for grilled lobster, seafood and even grilled lamb. The Spanish saffron from La Mancha adds the delicate fragrance of this prized spice to one of the world’s favourite condiments. Serve the saffron mayonnaise with prawns, salted cod or harissa glazed chicken. You can even use it to add an indulgent twist to your favourite sandwiches. Ingredients: sunflower oil, Brindisa extra virgin olive oil (23%), water, pasteurised free range egg powder, vinegar, salt, sugar, Brindisa saffron stamens, mustard flour, garlic powder. Contains allergens: egg, mustard. |
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