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2016 SMOKED paprika is now ready too!! 6 to a pack.

Image of 2016 SMOKED paprika is now ready too!!  6 to a pack.


New 2016 BATCH OF SMOKED PAPRIKA is ready- get it while you can!! We will sell out.
Here's how FLORENCE FABRICANT described Ray's paprika in an October 27, 2009 NYTimes article. Its only gotten better since!

Thanks to the growing popularity of Spanish cuisine, paprika has become an important addition to the pantry, not just a bitter ruddy dust used to color a wan piece of fish. As with so many spices, paprika must be fresh to deliver its vibrant flavor. And there is no fresher paprika than what Ray Bradley makes from the pimentón peppers he grows in New Paltz, N.Y. He does not smoke it the way they do in Spain, so his brushes the palate with sweet, vegetal flavor that harbors a nice, final kick. It’s coarsely ground and sold in small amounts that you will use up before it can fade.

I like it as a finishing spice for potatoes, ceviche, rice or soup. Sprinkle it on clams or oysters on the half-shell and you may never drench shellfish with cocktail sauce again.