Smoked paprika is the latest spice to punch up all sorts of dishes. The traditional Spanish product first started showing up in Spanish restaurants, naturally, but now has found its way into a variety of operations.In Extremadura, the rustic western part of the country, ripe peppers are gathered, set on wooden slats in long, covered, two-story sheds, and oak fires are left smoldering underneath, on the lower level. Every day the peppers are stirred with a rake and after a week they are ready ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Why Register?
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to the NRN Digital and Print access package, for only a small additional amount, you can get NRN All Access, which includes premium reports such as the annual NRN Top 200 data. Either way, we ask that you register now. We promise it will only take a few minutes!
