South African Smoke begins with African-grown paprika that is slow-smoked for 48 hours over a sustainable African hardwood called Acacia Saligna, commonly used as barbecue coals. This process enriches the paprika with a smoky, roasted flavor that evokes the South African braai, or barbecue. The smoked paprika is blended with sea salt, garlic and basil and packaged in a grinder, giving you fresh-ground flavor in every twist. Use it as a rub for meats or veggies prior to cooking, or keep it on the table in place of everyday salt & pepper.
South African Smoke begins with African-grown paprika that is slow-smoked for 48 hours over a sustainable African hardwood called Acacia Saligna, commonly used as barbecue coals. This process enriches the paprika with a ...
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