Paprika Smoked

Smoked paprika is a vibrant red spice made from red peppers that are slowly dried and smoked over oak wood before being ground into a fine powder. This traditional process gives smoked paprika its signature deep, smoky aroma and flavour, setting it apart from regular paprika, which is simply air-dried and ground. The result is a spice that delivers a rich, woodsy smokiness with subtle sweet and earthy notes, making it a favourite for adding depth to a wide range of dishes.

There are several varieties of smoked paprika, including sweet (dulce), bittersweet (agridulce), and hot (picante), each offering different levels of heat and complexity. Sweet smoked paprika is mild and perfect for recipes that call for a gentle smoky flavour without spiciness, while the hot variety brings a bold kick to dishes. All types are prized for their ability to enhance meats, vegetables, soups, stews, sauces, and even egg dishes with both flavour and vibrant colour.

Smoked paprika is especially popular in Spanish cuisine, where it’s known as pimentón, but it has become a staple in kitchens worldwide. Its versatility allows it to be used in dry rubs, marinades, barbecue sauces, and as a finishing touch for roasted vegetables or grilled meats. Whether you’re looking to add a subtle smokiness or a burst of colour, smoked paprika is a must-have spice for creative cooks who enjoy exploring bold, layered flavours.