Herbs & Spices
The highest quality spices we’ve found are produced using traditional methods. In Castilla-La Mancha, where the best Spanish saffron is produced, saffron strands are plucked from crocus flowers by (very careful) hands, using tweezers, while our Spanish paprikas are hand-turned over the course of 15 days’ smoking. With this depth of flavour, a little goes a long way when sprinkled over simple grilled prawns, aioli or crispy potatoes.
Smoked Paprika - Sweet
What differentiates Belazu’s sweet paprika from its hot counterpart is the use of Spanish Ñora peppers rather than the hot Jeromin varietal. Using the traditional method, the stalk and seeds of the Ñora peppers are removed before the...
Smoked Paprika - Hot
What differentiates Belazu’s hot paprika from its sweet counterpart is the use of Spanish hot Jeromin peppers rather than the sweet Ñora varietal. Using the traditional method, the stalk and seeds of the Jeromin peppers are removed before...
