Smoked Paprika

Smoky, earthy, gently sweet and peppery.

Smoked paprika can give a meatless dish a smokehouse impression without a grill. Its smoke can dominate a delicate sauce, so increase in small steps and use sweet paprika alongside it when you want more pepper flavor without more smoke.

Spanish potato dishes, beans, vegetables, barbecue, tacos, eggs, grilled foods and dry rubs.

Start with 1/2 teaspoon per pound of food or 1/4 teaspoon per cup of sauce.

Warm briefly in oil, then add liquid; burnt paprika can taste bitter.

Use this amount as a starting point for flavor, then adjust to your food and taste. If other ingredients bring salt, sweetness or heat, account for those before adding more seasoning.

Soften chopped onion in 1 tablespoon olive oil, stir in 1/2 teaspoon smoked paprika, then add a drained can of white beans and 1/3 cup water. Simmer until creamy and finish with lemon and parsley.

Paprika’s peppers originated in the Americas before spreading into European food traditions. Hungarian and Spanish cooking developed distinctive uses for the ground spice. Sweetness, heat and smoke describe different qualities, so paprika styles should be chosen for the dish.

Paprika: culinary history

Smoked paprika.

Check the physical package for the complete current ingredient and allergen statement. If you need to avoid an ingredient, contact Spice Czar before ordering.

• 2 oz Shaker Bottle
• 4 oz Fresh-Sealed Pouch

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Keep tightly sealed in a cool, dry place away from heat, sunlight and steam. Use a clean, dry spoon and close the container promptly after measuring. Check the aroma before cooking and follow the best-before information on the package.

• Compare with Sweet Paprika
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