Smoked paprika is a deep red powdered spice with a rich flavor and aroma. The birthplace of the spice is hot Spain, where it is called pimenton. It is a dry powder obtained from ripe fresh fruits of sweet pepper, where it is used in almost all local dishes. For cooking, the collected pepper is smoked over oak logs for 10-15 days. After that, they are crushed into powder. Smoked paprika is used to prepare: meat dishes, chorizo ​​sausages, beef, pork, sauces, potato stews, tomato soups, baked goods, chocolate desserts. The smoked paprika seasoning contains: vitamin A, vitamin C, other vitamins K, E, some of the B group, minerals.