of a smoked paprika
Rich in antioxidants including capsaicin and carotenoids; provides vitamin A and vitamin C in modest quantities. Contains iron and potassium, though amounts are relatively small per typical serving sizes.
About
Smoked paprika is a powdered spice derived from peppers (Capsicum annuum) that have been dried and smoked before grinding. Originating in Hungary and Spain, this ingredient is produced by smoke-drying red peppers over oak or other hardwoods, then pulverizing them into a fine powder. The smoking process imparts a distinctive deep red color and complex, campfire-like aroma that sets it apart from sweet or hot paprika. Spanish smoked paprika, known as pimentón de la Vera, is protected by geographical indication and traditionally produced in the Extremadura region using specific pepper varieties and smoking techniques. The flavor profile combines the natural sweetness of ripe peppers with smoky, sometimes slightly bitter or peppery notes.
Smoked paprika ranges from mild to intensely hot depending on the pepper variety used. Common variants include dulce (sweet), agridulce (semi-sweet), and picante (spicy), each offering varying degrees of heat and smoke intensity.
Culinary Uses
Smoked paprika is essential in Spanish and Hungarian cuisines, most notably in paella, chorizo production, and traditional goulash. It functions both as a seasoning and colorant, adding depth to soups, stews, and braised dishes. The ingredient is commonly used in rubs for grilled meats, particularly pork and chicken, and appears in numerous European charcuterie preparations. Beyond Europe, smoked paprika has been adopted in contemporary cooking for finishing dishes, infusing oils, and seasoning roasted vegetables. Its smoky character bridges the gap between spices and wood-smoke flavoring, making it valuable in both traditional and modern culinary applications.