Smoked Sweet Paprika | Premium Spanish Smoked Paprika for Rubs, Sausage & Garnishing
Shipping calculated at checkout
Description
The Pitmaster's Secret
Premium Spanish paprika, slowly smoked over wood fires and de-seeded before grinding, which means deep, smoky richness with none of the bitterness. Mild in heat but bold in flavor and color, it's the earthy chile base that competition barbecuers quietly slip into their pork rubs, and the finishing garnish that makes a dish pop with vibrant red. A little goes a long way, and it keeps its color and aroma for months in a sealed jar out of direct light.
Flavor Profile: Earthy, smoky, mild chile
Ingredients: Spanish Smoked Paprika
Best For: Dry rubs, sausage, sauces & soups, garnishing
Ways to Use It:
- Stir into mayonnaise or aioli for an instant smoky dipping sauce
- Whisk into olive oil and drizzle over hummus or roasted chickpeas
- Dust over popcorn or French fries for a smoky finishing touch
Chef's Note: Because the seeds are removed before grinding, there's no bitter bite. Sprinkle it over deviled eggs or roasted vegetables right before serving for a smoky finish and a beautiful pop of color.
Pairs Best With:
In stock
Frequently Asked Questions
Is Smoked Sweet Paprika spicy?
No, despite the name, it's mild in heat. The smokiness comes from wood-smoking the paprika before grinding, not from chile heat, so you get deep, smoky flavor and vibrant color without any real kick.
How much smoked paprika should I use in a recipe?
Start with 1/2 to 1 teaspoon per pound of meat or per pot of soup or sauce, then adjust to taste. The flavor is concentrated, so a little goes further than you'd expect.
How should I store it and how long does it last?
Keep it sealed, away from heat and light. Stored properly, it holds its color and smoky aroma for 24 months.
