Bertagni Tomato, Mozzarella, and Basil Girasoli
A Taste of Italian Summer
PHP 647.20
Sélection des Grands Chefs Paprika Fumé
Deep Smoky Warmth
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
A bold, aromatic smoked paprika from Sélection des Grands Chefs, delivering rich color and deep smoky warmth—crafted to bring intensity and depth to both everyday cooking and chef-driven dishes.
Sélection des Grands Chefs Paprika Fumé
Deep Smoky Warmth
A bold, aromatic smoked paprika from Sélection des Grands Chefs, delivering rich color and deep smoky warmth—crafted to bring intensity and depth to both everyday cooking and chef-driven dishes.
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
Tasting Notes Of The Curator
This smoked paprika immediately announces itself with a deep, earthy aroma—warm, slightly sweet, and unmistakably smoky. The scent alone evokes slow cooking, open flames, and charred edges. On the palate, it unfolds with a gentle sweetness at first, followed by a rounded smokiness that feels layered rather than harsh. There is no aggressive heat here; instead, it leans into warmth and depth, allowing it to build flavor without overpowering a dish. The texture is finely ground, almost velvety, dispersing easily and evenly into oils, marinades, and sauces. As it cooks, the smokiness deepens, integrating into the dish and enhancing savory notes—bringing out richness in meats, vegetables, and even legumes. It carries a subtle bitterness at the very end, which adds complexity and prevents the flavor from becoming flat. This is a paprika designed not just for color, but for character—one that quietly transforms dishes from simple to deeply satisfying.
Pairings And Suggestions
This is a foundational spice that adds depth across a wide range of dishes.
For everyday cooking:
Sprinkle over roasted vegetables for smoky depth Add to fried eggs or potatoes for an instant upgrade
For richer dishes:
Rub onto meats (chicken, pork, ribs) before cooking Incorporate into stews and braises for warmth and color Blend into marinades or spice rubs
For creative use:
Stir into yogurt or sour cream for a smoky dip Dust over grilled corn or buttered bread
Tip: Bloom the paprika in warm oil briefly to unlock its full aroma—but avoid high heat to prevent bitterness.
The Language Of Smoke
Smoked paprika traces its roots to traditional methods of drying peppers over wood fires, a technique that transforms simple capsicum into something far more complex. Across Spain and parts of Europe, this process became a way of preserving harvests while layering flavor into the spice itself. The result is not just seasoning, but atmosphere—a memory of fire, of time, of patience. In modern kitchens, it acts as a bridge between rustic and refined cooking, offering depth without requiring hours over a flame. This paprika carries that lineage forward, bringing the essence of slow-smoked warmth into every spoonful, ready to be woven into dishes both simple and elaborate.
Storage Instructions
Store in a cool, dry place away from light and heat. Keep tightly sealed to preserve its aroma and color.
This smoked paprika immediately announces itself with a deep, earthy aroma—warm, slightly sweet, and unmistakably smoky. The scent alone evokes slow cooking, open flames, and charred edges. On the palate, it unfolds with a gentle sweetness at first, followed by a rounded smokiness that feels layered rather than harsh. There is no aggressive heat here; instead, it leans into warmth and depth, allowing it to build flavor without overpowering a dish. The texture is finely ground, almost velvety, dispersing easily and evenly into oils, marinades, and sauces. As it cooks, the smokiness deepens, integrating into the dish and enhancing savory notes—bringing out richness in meats, vegetables, and even legumes. It carries a subtle bitterness at the very end, which adds complexity and prevents the flavor from becoming flat. This is a paprika designed not just for color, but for character—one that quietly transforms dishes from simple to deeply satisfying.
This is a foundational spice that adds depth across a wide range of dishes.
For everyday cooking:
Sprinkle over roasted vegetables for smoky depth Add to fried eggs or potatoes for an instant upgrade
For richer dishes:
Rub onto meats (chicken, pork, ribs) before cooking Incorporate into stews and braises for warmth and color Blend into marinades or spice rubs
For creative use:
Stir into yogurt or sour cream for a smoky dip Dust over grilled corn or buttered bread
Tip: Bloom the paprika in warm oil briefly to unlock its full aroma—but avoid high heat to prevent bitterness.
Smoked paprika traces its roots to traditional methods of drying peppers over wood fires, a technique that transforms simple capsicum into something far more complex. Across Spain and parts of Europe, this process became a way of preserving harvests while layering flavor into the spice itself. The result is not just seasoning, but atmosphere—a memory of fire, of time, of patience. In modern kitchens, it acts as a bridge between rustic and refined cooking, offering depth without requiring hours over a flame. This paprika carries that lineage forward, bringing the essence of slow-smoked warmth into every spoonful, ready to be woven into dishes both simple and elaborate.
Store in a cool, dry place away from light and heat. Keep tightly sealed to preserve its aroma and color.
Curated Selection
recommended for you
