South African Smoke begins with African-grown paprika that is slow-smoked for 48 hours over a sustainable African hardwood called Acacia Saligno, commonly used as bbq coals. This process enriches the paprika with a smoky, roasted flavor that evokes the South African braai, or bbq. The smoked paprika (46.5%) is blended with sea salt (30%) garlic (17%) and basil (6.5%) and packaged in a grinder, so you get fresh ground flavor with every twist. Use it as a rub for meats or veggies prior to cooking, grind it into pasta dishes, or keep it on the table as an alternative to everyday salt & pepper. We"ve even added it to recipes in place of bacon, with very rewarding results