The peppers are smoked in oak wood ovens, the oak provides the necessary heat and smoke to dry out the peppers and give them their smoky flavour. This traditionally slow and meticulous method guarantees the unmistakeable flavour, aroma and colour.
- Mix with oil, onion, peppers and strips of chicken for the perfect fajitas
- Rub smoked paprika, butter, garlic and honey into a whole chicken before roasting
- Add a teaspoon to spicy pork stew
- Adds a smoky depth to homemade sauces and marinades