Looked everywhere on t'internet lest I shame myself here, lack of solid info means I must therefore ask a possibly impertinent question from some well smoked sages on the forum.
Love smoked paprika, plain old paprika just doesn't float my boat.
Wife turned up with a large sealed qty of plain paprika based on how much I chow through...
Therefore, is presenting plain stuff to the cold smoke going to deliver or ruin it?
What is it normally smoked with prior to being ground down normally?
& therefore what duration should I anticipate giving a plate of the stuff?
How well does it blend with butter or not to bother mixing & smoking? (as a separate concern).
I'm itching to open it if it's do-able.
In other news the door of my office room (oak fire door) has taken on an interesting & even colour where the smoke has leaked, best no show the wife.