A gastronomic treasure of Besarabia. Bell peppers are sun-dried and hand- crushed.

   Traditionally, we did not smoke paprika, but why not improve an already wonderful product. I believe that it’s the best thing that could happen to bell peppers - grown on the Besarabian soil, then dried und er the scorching sun, and at the very end also slightly smoked on alder and cherry chips. The spice is natural and, of course, dyes your fingers, if you rub it in your hands - so be careful.

   How to use?

   The spice is not at all spicy, it has a strong and distinct sweet bell pepper flavor with a light smoky aroma.

   It is good both for use in the cooking process and for decorating ready-to-serve meals. For example, scrambled eggs sprinkled with such paprika turns from a plain breakfast option into a gastronomic delight.

   If you decide to stew meat, adding a spoonful of Besarabian paprika will make the dish akin to Hungarian goulash. Add to vegetables, add to soups, add to sauces. Where, in your opinion, sweet pepper flavor and red color are needed, Besarabian paprika is the right choice for you. Guaran teed!