Paprika is a ground spice made from dried red fruits of the bell pepper (also known as sweet pepper). It originates from Central America, where it has been cultivated for centuries. Paprika can range from mild to hot, so I don’t recommend substituting sweet paprika or hot paprika if the recipe calls for smoked paprika!
Cooking with Smoked Paprika
Smoked Paprika (Pimenton Ahumado) is the highest quality paprika and has a distinctive aroma as it's dried by smoking,typically with oak. Use generously in dips, soups, sauces & savouries.
Smoked Paprika (Pimenton Ahumado) is the highest quality paprika and has a distinctive aroma as it's dried by smoking. This process gives the red powder a rich, delicious subtle smoky flavour without adding any heat. It is an excellent addition to BBQ, hot sauces, and salsas to add an earthy touch.
Hot paprika adds a peppery, spicy kick to any dish and can be used in place of fiery spices like cayenne pepper.
Sweet Paprika is usually just labelled as paprika and adds vibrant colour to any dish. It can be sprinkled as a garnish over devilled eggs or potato salad or used as a flavouring for meat rubs. It has a sweet pepper flavour, without any heat.
Paprika, Smoked - Organic
Ingredients: Organic Paprika - Capsicums Pimenton ahumado
For allergens see ingredients in bold.
Due to the way our food is stored and packaged, this product may contain traces of other allergens due to cross-contamination.