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Smoked paprika

Spices & seasonings · Chillies & peppers

Smoked paprika

Spanish pimentón: paprika from peppers smoked over oak, with a deep red colour and strong smoky taste.

Also called: pimentón de la vera, pimenton ahumado

A kind of paprika

5 recipes with it

Read the full spice guide: flavour, history and how to use it

Photo: Marcosgarrido88, via Wikimedia Commons (CC-BY-SA-3.0)

What it is

Smoked paprika (pimentón de la Vera) is made from peppers dried slowly over oak fires before grinding. It comes sweet (dulce), bittersweet (agridulce) or hot (picante). It tastes strongly of woodsmoke, so it changes a dish much more than plain paprika does.

Capsicum annuum

How it’s used

  • Chorizo, paella and patatas bravas
  • Smoky stews and bean dishes
  • Barbecue rubs
  • Roasted vegetables and eggs
  • Vegetarian dishes for a bacon-like note

Characteristics

Taste
Smoky, sweet or hot pepper.
When cooked
Scorches easily; add with liquid or over low heat.
Sold as
ground
Cooking uses
Mainly a seasoning

Storage

Cool, dry and dark. Airtight tin or jar away from light; the smoky aroma fades over months.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
282 kcal
Protein
14.14 g
Carbohydrate
53.99 g
Fat
12.89 g
Fibre
34.9 g
Sugars
10.34 g

USDA FoodData Central: Spices, paprika (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Paprika — One-for-one; you lose the smoke. A little chipotle adds smoke with heat.

Related ingredients

Recipes with smoked paprika

More chillies & peppers