Smoked Paprika is the spice of life... some flavours are reassuringly familiar with a little nuance of intrigue, and some blends are a fascinating, deliciously seductive - these are the flavour adventures you won't want to miss!
Sweet paprika, dried and smoked where the paprika is grown, by the people who grew it, is pure flavour enchantment for people who love smoky flavours.
Smoked Seasoning has an affinity with tomatoes, cheese and beef - a pinch of Smoked Seasoning is wonderful in pasta sauces and on pizza - its great on salads, in 'bakes' (like Macaroni & Cheese or a potato bake)- and it makes baked cheese crusts super special.
Smoked Seasoning and Smoked Olive Oil make tomatoes extraordinary. Try it on tomatoes sundried, partly dried, fresh, warm and ripe - alone, or several types together...
Rub the inside of a bowl with a cut clove of fresh garlic. Add at least 3 types of tomatoes: finely shredded dried, semi-dried halves and fresh, sweet, mini-Roma tomatoes (warm and ripe - not cold). Crumble a generous pinch of Smoked Seasoning over the tomatoes, drizzle with Smoked Olive oil, add a handful of torn fresh basil, cubes of Buffalo Mozarella and top with lightly toasted pine nuts. Serve with rare roast beef and fresh sourdough bread - pure tomato bliss.
PS: Smoked Seasoning is bacon for vegetarians!
Every year, Turqle Trading in South Africa pays 2,5% of its turnover to the Fair Trade Trust. This means (amongst other things) that every year, more than 200 children benefit from a contribution to their school fees. Isn’t that nice to know?
RRP £3.99
