Smoky Piment d’Ville Red Chile Pepper

The Smoky Piment d’Ville is much more aligned with Spanish smoked paprika than the harsh smoky flavor that comes in a straight smoked salt. The same Piment d’Ville chiles are used in the Smoky Piment, the difference being the way they are processed. Late season chiles that might not have turned all the way red are cured in a greenhouse and then dried in a dehydrator at a slightly higher temperature to give them the slightest burn to change the flavor. Some additional burned chiles are added to enhance the flavor

The Scoville scale rating for the Smoky Piment is 9,000-10,000 units, similar in heat to a chipotle chile, but still milder than cayenne. 

Quick ideas for Smoky PDV: use on elote or corn on the cob, season your ground beef for burgers (or add some at the end), make a smoky mayo (for said burgers), use in place of smoked paprika

Store the product out of direct sunlight and away from the heat of the oven in order for it to retain its bright red color and flavor. 

1.2 oz in glass jar.