When you open a jar of our bestselling Smoked Pimentón Paprika, hardwood smokiness with a touch of sun-ripened summer tomato wafts out. In contrast to our Szegedi 178 Hot Paprika from Hungary, this sweet pepper from Extremadura, Spain, brings deep penetrating warmth without the spicy heat.
Maya S., a pimentón evangelist, rejoices, “Such a sweet, savory, amazing spice to bring depth and homey-ness to any dish. I preach the smoked paprika gospel to anyone who joins me in my kitchen, whether that's friends, family, or students.”
Extremadura is a protected area of Western Spain near the Portuguese border where sweet peppers are harvested, dried, and smoked over oak coals. Hand-raking in the smokehouse concentrates their sweetness and imbues them with their signature smoky aroma.
How do I use Smoked Pimentón Paprika?
The simplest way to use Smoked Pimentón Paprika is to bloom it in oil or butter. It’s a friend of chilis, meat marinades, and vegetables, especially potatoes. The rich charred flavors spread their vibrant red hue throughout your dish. Here’s how you can add a new plume of flavor to your cooking:
Add a pinch to a pan before frying eggs, in melted butter for popcorn and sprinkled on top of any dip.
Pimentón is so smoky, it can take the place of liquid smoke in your BBQ recipes! For every 1/4 teaspoon of liquid smoke, you’ll need 1 teaspoon of pimentón.
Vasudha Viswanath’s vegetable paella swaps traditional Spanish bomba rice with cauliflower. The riced florets absorb the pimentón and saffron-tinged broth.
For your next cookout, prep some grilled chicken marinated in yogurt. Put it all together the night before and you’ll have a grilled meal the next day in fewer than 15 minutes.
