Smoked Paprika powder

Our Smoked Paprika hails from the Kampot region in Cambodia, where the tropical climate and rich soils impart an unparalleled flavour to the peppers. The carefully selected peppers are traditionally smoked, resulting in a paprika that captures the very essence of the Cambodian terroir.

This spice is the outcome of an artisanal smoking process, bestowing each grain with a depth of aroma and a unique smoky character. The carefully chosen peppers, combined with the unique smoking process, capture the subtle nuances of the Cambodian terroir. This harmonious blend of Kampot’s tropical climate and traditional craftsmanship creates a smoked paprika of exceptional quality.

With a deep red hue, our smoked paprika will bring visual vibrancy to all your dishes. Its rich colour is a testament to the exceptional quality of this spice. The fine and homogeneous texture of our Smoked Paprika ensures an even distribution of its rich flavours in your preparations.

We guarantee transparent traceability from the plantation to your table. Every step of the process, from selecting the peppers to the final packaging, is carried out with a constant focus on quality and authenticity.

Our Smoked Paprika stands out due to a meticulously orchestrated cold smoking process at our Kampot Farm, which ingeniously incorporates rice husks and coconut chips, emblematic of our terroir, to enhance its unique smoky notes.

The rice husks are carefully selected for their slow combustion, producing a gentle smoke that delicately envelops each grain of paprika. This gentleness allows the natural aromas of the peppers to blend harmoniously with the smoke.

Coconut chips add a subtle dimension to the smoking process. Their combustion imparts slightly sweet and exotic notes to the smoke, creating a balanced and captivating aromatic palette.

The clever combination of these two elements creates a balanced fusion of flavours, where the gentle smoke marries perfectly with the natural characteristics of the paprika. Each grain thus becomes a capsule of complex flavours.

Smoked Paprika adds depth and unique flavour to many dishes. Here are some recipe ideas to inspire you in the kitchen with this spice:

• Mix Smoked Paprika, olive oil, minced garlic, salt, pepper, and lemon juice. Use this marinade for grilling meats like chicken, pork, or shrimp.
• Cut vegetables such as bell peppers, courgettes, mushrooms, and onions. Season them with smoked paprika, olive oil, salt, and pepper, then roast them in the oven. Serve them as a side dish or add them to salads.
• Prepare grilled chicken by rubbing it with a mixture of smoked paprika, salt, pepper, and dried herbs like thyme and rosemary. Cook it in the oven or on the grill for a tasty dish.
• Cut potatoes into wedges, add your spice, olive oil, salt, and pepper. Roast them in the oven until golden and crispy.
• Use the paprika as a seasoning base for vegetarian grills. It will add depth of flavour to grilled vegetables, mushrooms, and tofu.
• Give new life to traditional dishes by incorporating smoked paprika. Try it in a meat stew, beef bourguignon, ratatouille, or paella for a Cambodian twist on global classics.
• Mash avocado on toast, sprinkle with smoked paprika and add a pinch of salt. A delicious and quick option for breakfast or lunch.
• Add Smoked Paprika to your homemade mayonnaise for a perfect sauce to spread on sandwiches, burgers, or as a dip for fries.
• Prepare a creamy sauce by mixing smoked paprika with cream, garlic, parmesan, and Kampot Black Pepper. Pour this sauce over fresh pasta for a simple and tasty dish.

Paprika is carefully sealed to preserve its freshness and authenticity in a 50g food-grade kraft tube. Once you have removed the tube from its outer packaging, gently open the inner sachet containing the Smoked Paprika.

Inside the sachet, you will find an oxygen absorber. Carefully remove it, as its role is to absorb oxygen and maintain the product’s freshness.

Pour the smoked paprika into the food-grade kraft tube. Ensure you tightly reseal the tube after each use to preserve the flavour and aroma.

When resealing the tube, make sure it is properly sealed to prevent air and moisture from entering. This will guarantee the long-term preservation of the smoked paprika.

Store the tube in a cool, dry place away from direct sunlight. Storing under these conditions will preserve the distinctive flavour of the Smoked Paprika.

Over time, this spice has been embraced in the region, with the exceptional terroir of Kampot contributing to the production of unique varieties.

Chili peppers were introduced to Asia through trade routes and spice exchanges between continents. Their adoption in Asia was swift, with local populations quickly incorporating them into their cuisine. Sweet pepper varieties were appreciated for their flavour and versatility in culinary preparations.

Asian farmers developed different varieties of chili peppers, adapted to the specific climates and terroirs of the region. These varieties vary in terms of flavour, colour, and spiciness, offering a diverse palette of options for cooks.

Sweet peppers have become an essential ingredient in many Asian cuisines. They are often used fresh, dried, or powdered, and can be incorporated into a variety of dishes, from curries and stir-fries to soups and sauces. Cambodia, particularly the Kampot region, is renowned for its quality peppers, including paprika, which play an important role in local cuisine.