Smoked Paprika, made from the dried and wood-smoked pods of the Capsicum annuum pepper, is a rich, aromatic spice beloved for its deep red color and distinctive smoky warmth. Its flavor is more complex than regular paprika, offering a balanced mix of sweetness, mild heat, and a lingering smokiness that instantly elevates any recipe.

Crafted through a traditional slow-smoking process, peppers are smoked over wood fires before being ground into a fine, vibrant powder. This technique infuses the spice with a natural, earthy smokiness that has become essential in Spanish cooking—especially in dishes like paella, stews, and chorizo—as well as in modern global cuisine. It adds depth to rubs, marinades, roasted meats, vegetables, sauces, and even creative fusion dishes.

Beyond its bold flavor, Smoked Paprika offers nutritional value as a source of antioxidants and vitamins A and E. Its vivid color and rich aroma make it a versatile staple, whether used sparingly for a finishing touch or boldly as a core seasoning.

Smoked Paprika is a simple way to bring warmth, complexity, and a touch of smoky character to your kitchen—transforming everyday dishes into memorable, flavorful creations.

Botanical Name: Capsicum annuum

Also known as: Pimentón Ahumado, Smoked Red Pepper Powder, Geräuchertes Paprikapulver, Paprika Fumé, Affumicato Paprika, 燻製パプリカ, دخان الفلفل الحلو