Artisan Spanish smoked paprika, Pimenton from La Vera region. Hot and Sweet. Set of 2 tins.

This is a very good value for two tins of Spanish Pimentón. You get a tin of the much more mild, sweet (dulce) pimentón, along with a tin of the spicy (picante). I'm much more familiar with the sweet, and previous "spicy" pimentóns have been disappointing, but this one is surprisingly hot, with a cayenne-like kick to go with that deep, smoky flavor. Spanish food isn't really known for truly spicy (as in hot) foods, but if you go heavy with the picante, it will be, so keep that in mind. The pimentón is very high quality and has a nice fine grind to it. It has the wonderful deep, smoky aroma that I look for in a good smoked pimentón (apparently the Pimentón de la Vera is some of the best).This is a great product, and I use it regularly (at least weekly) whenever I'm preparing Caldo Galego, a traditional Galician soup of chorizo, beans, salt pork, chicken broth and greens that the pimentón dulce really adds a surprising depth of flavor to. It's also great to dress seafood (with copious amounts of the pimentón, olive oil and sea salt), or on sliced avocado with the same ingredients and some lime. Use it in any recipe that calls for paprika and just be prepared for how much a difference this can make. The picante can be used similarly, although it really is surprisingly hot, and is actually pretty perfect to add to salsa's to add (or reinforce) a bit of chipotle-like smokiness. It also adds a whole lot of flavor and spice to things like deviled eggs, which can be terribly boring with some of the nearly flavorless forms of paprika out there. Truly, once you've started using pimentón de la Vera, there's no reason to use lesser products.

I was introduced to Spanish smoked paprika (pimenton de la vera) after my folks gave me a couple of tins as a gift. Now, I can't cook without them. This two-tin set includes one 2.6-ounce tin of hot (picante) paprika, and, one 2.6-ounce tin of sweet (dulce) paprika. 2.6 ounces is plenty, by the way -- these will last you a long time. Note that there is a third variety of smoked Spanish paprika, bittersweet (agridulce), which is available for sale on Amazon.com and elsewhere, which I also recommend buying, it is sort of a nice midpoint between the sweet and hot varieties. It is nice to have the full range of paprikas, from sweet to bittersweet to hot.So, what do I use these spices for? They are incredibly useful. I use a dash of smoked paprika to give a nice smoky depth to my guacamole -- add plenty of salt and fresh lime juice to your guac, with a touch of cilantro (optional), and, you'll have the best guacamole that you ever made; the paprika is also fantastic in Bloody Mary's -- combined with freshly shaved horseradish root, it will lift this cocktail to the next level. The paprika can also be added to the water or stock that you cook a side dish of rice or grains in, to add some extra flavor and color. Lastly, I use this paprika in my vegetarian chilis and in my lentil stews, also for the smoky, unique depth of flavor that it provides. These spice really should become a beloved pantry staple after you've used them a few times.

Using the spicy and sweet Spanish paprikas together produces a wonderful flavor for clams, shrimp, etc. So much more flavor than the paprikas you con buy in grocery stores.

I will never eat corn the same way again now that I've discovered smoked paprika, the final, secret ingredient to Grilled Smokey Corn on the Cob. Butter and corn? That was sooo last decade.From now on I'm only making Grilled Smokey Corn. I fell in love at first taste. This concoction is comprised of only five ingredients: corn, garlic, salted butter, smoked paprika, and Parmesan cheese [my recipe below]. Remember to use the freshest and finest ingredients you can afford when cooking at home! It makes a difference.I have not tried any other smoked paprika to compare this too, but this one works fine for me. Recommended.------------------------------RECIPE: 'Grilled Smokey Corn On The Cob' by benjamin bannisterINGREDIENTS:• 2 ears of corn, remove husks• 2 garlic clove, finely diced• 2 tablespoons (1/2 stick) salted butter, at room temperature (not melted)• 1 teaspoon smoked paprika + additional 1/2 teaspoon• 1/4 cup fresh finely-grated Parmesan cheese (not shredded)DIRECTIONS:1. Pre-heat oven to 400 °F/204 °C.2. Tear two 12-inch squares of heavy-duty aluminum foil (one for each ear of corn).3. In a small bowl, mix the butter, garlic, and 1 teaspoon of smoked paprika. With a basting brush spread this mixture evenly around each ear of corn.4. Place corn on the foil and roll each up tightly.5. Place the foil-wrapped corn in the oven. Cook, turning occasionally, until the corn is heated through about 15 to 17 minutes.6. Move the foil-wrapped corn to a platter, unwrap each ear and throw away the foil.7. While still hot, sprinkle the corn with finely-grated Parmesan cheese (to your taste), and evenly dust the tops of the corn with the remaining 1/2 teaspoon of smoked paprika.Enjoy! Tell them I sent you. Tell me what you think!

This stuff smells...GREAT! One good thing about this set is that you get separate Hot and Sweet versions. But it smells so nice you could almost wear it as a body fragrance. Eau de Parfum of Le Kitchen...after all, the word perfume comes from the Latin phrase, “per” meaning “thorough” and “fumus” meaning “smoke”, and the paprika is smoked, so there you go!

I have a lot of spices in my kitchen and have been frustrated by smoked paprikas because they are rarely identified as picante or not. This is a good product and a can of sweet and one of picante. Packaging is good. Price is reasonable.

My go to paprika. I've reordered many times.