The pods are smoked using oak wood in a slow process which can take 48 to 72 hours to get the appropriate smoke flavor and aroma. A sweet but sassy relative of the chili pepper, paprika is used to add warm, natural color and mildly spicy flavor to soups, stews, grains, and a variety of hors douvres.

The pods are smoked using oak wood in a slow process which can take 48 to 72 hours to get the appropriate smoke flavor and aroma. A sweet but sassy relative of the chili pepper, paprika is used to add warm, natural color and mildly spicy flavor to soups, stews, grains, and a variety of hors douvres.