FLAVOUR IS A FRONTIER Pimenton el Angel Sweet Paprika - Oak-smoked Dulce chillies, traditionally ground in stone mills. - Sweeter and milder than a piccante Paprika, this is made in in Extremadura from the air-- dried fruit of the chili pepper.  - The peppers are dried slowly over oakwood for several weeks prior to grinding to a fine powder.  - Traditionally used to to add smoky, earthy depth to paella, this paprika can also be used to season sofrito; in sauces and stews.  Take it further - Sauté with onions as the base for a paella - Sprinkle over tzatziki, hummus and labneh Natoora's radical approach to seasonal sourcing is shaping the future of food   We don't work with industrial agriculture or large wholesalers We work closely with growers who are preserving vital flavours through meaningful small farming We back these growers to build a better future for food, rooted in small scale, sustainable agriculture that gives back to our planet