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Paprika is a pepper that isn’t hot. It is usually used as a powder and it is slightly spicy. It is used a lot in Spain and the Balkan countries. How to use: Great in Mediterranean cuisine: ratatouille, paella, soup, sauces, fish and cold meats. Don’t leave it in a oil or grease too long, as the taste can become bitter. Can be used as a colouring for certain dishes.
Our take on the traditional indian haldi doodh, with a bit of a twist-coconut fat and black pepper increase the bioavailability of...