What is Smoked Paprika?
Smoked Paprika is a ground spice made from a mixture of dried peppers in the Capsicum annuum family. Combinations can include cayenne peppers, poblano peppers, hot chilli peppers, Aleppo peppers, sweet peppers and other varieties.
The recognisable colour of smoked paprika can range from shades of dull red to very vibrant red. When purchasing the spice you will notice each brand varies in taste and colour depending on the type of peppers used to make that particular paprika mix.
Where does smoked paprika come from?
Peppers used to create smoked paprika were originally cultivated in Central Mexico. It’s estimated they were introduced to Spain in the sixteenth century before popularising and eventually spreading around the world to Asia, Africa, and other European nations.
Smoked paprika is known in Spain as Spanish Paprika or Pimentón de la Vera. There are 3 varieties – Regular Paprika, Sweet Paprika and Smoked Paprika.
What does Smoked Paprika taste like?
Best described as woodsy, earthy, with a touch of sweetness and finishing with an overall dominating smoky flavour. Smoked paprika’s ability to add depth and colour to dishes will vary in intensity depending on how much is used.
Is smoked paprika actually smoked?
Yes. The peppers are placed over oak fires which produce hot air and smoke to help evaporate moisture. It can take up to 15 days before the drying process is complete and they are ready to be ground into a powder.
Is smoked paprika spicy?
The spice level of paprika is dependent on the flavorful carotenoids contained in the fresh peppers themselves, which can be measured by the Scoville heat unit scale. Some paprika peppers are hot and spicy, others are sweet and mild with no heat at all. A normal smoked paprika pepper mix will usually contain some hot and spicy peppers mixed along with more milder versions.
What is the difference between smoked and regular paprika?
There are 3 types of Spanish paprika powders:
‘Paprika’ (aka regular Paprika or agridulce in Spanish) This is the most purchased paprika available on every supermarket shelf providing a bitter-sweet flavour and a medium red colour. It is neither spicy nor smoky but characteristically mild and sweet with a vegetable flavour. It’s versatile use spans across the globe making its way into a variety of dishes.
‘Sweet Paprika’ (Dulce in Spanish) Sweet and fruity in flavour, this version of paprika is one of the most popular spices used in Hungarian cuisines such as goulash and other stews. Also extremely popular in Spain, sweet paprika is sprinkled over tapas dishes, boiled eggs, grilled octopus, steak and potatoes.
‘Smoked Paprika’ (Picante in Spanish) as described in this article, Picante paprika powder has an earthy smell and taste and a touch of sweetness that compliments its deep smoky woodsy flavour. Blends can range from being mildly spicy to very strong in heat.
Mixing Paprika Powders for unique blends
It’s worth noting that all 3 types of paprika can be blended to create personalised flavours.
How do you use smoked paprika in cooking?
Smoked paprika can be used to flavour many international cuisines from Italian, Cajin, Mexican, Spanish, Indian, Middle Eastern and modern Westernised fusion dishes. Also widely used as part of a spice mix rub used in American-style BBQs and meat cooked in smokers.
Suggestions for using smoked paprika are:
- Cowboy Beans: Blended with cumin and added to a tomato bean stew for a smoky flavour.
- Paella: combined with seafood in traditional Spanish paella or sprinkled over tapas dishes
- Beef Mince: Mixed into classic Chilli con Carne sauce
- Bacon: combined with maple syrup and rubbed over bacon for an amazing smokey sticky salty-sweet flavour
- Dry or wet Rub: Blended with other herbs and spices and rubbed over slow-cooked / bbq / or smoked meats. Particularly good with pork butt or shoulder to create pulled pork for Mexican tacos, tortillas, burgers and sandwiches.
- Garnish: Sprinkled over eggs, hummus, or potatoes and soups
- Rice, Beans and Grains: Used to flavour rice dishes such as Cajun Jambalaya, or Middle Eastern chickpeas stews
- Sauces: Added to pasta sauces, salad dressings, dips or sauces for burgers, hotdogs and sandwiches
- Vegetarian and Vegan dishes: Used to add depth and flavour to vegetarian and vegan burger patties or rubbed over cauliflower before oven roasting
- Seasonings: Combined with crushed sea salt along with other spices as a delicious seasoning
- BBQ Sauce: Smoked Paprika is the main flavour ingredient used in homemade bbq sauce
- Stews: Used as the defining taste of the famous Hungarian beef stew, Goulash
- Curries: Blended along with other spices to create rich curry sauces
What other spice goes with smoked paprika?
Spices that pair perfectly with smoked paprika include: cumin, coriander, saffron, allspice, turmeric, caraway, black pepper, cinnamon, fennel, bay leaf, cayenne pepper, chilli and tarragon.
Herbs that pair with smoked paprika
Oregano, marjoram, sage and parsley.
Where to buy smoked paprika
While regular paprika is available all year round on nearly every supermarket shelf, smoked paprika can be a little trickier to find depending on your location. Easily purchased online via Amazon or many other online shops, doing a little research before is worthwhile to make sure you land a good quality brand.
As mentioned earlier in the article, flavour varies depending on the quality and type of peppers used. Flaevor’s recommendation for extremely high-quality smoked paprika is La Chinata Sweet Smoked Paprika D.O.P. link here
Can I substitute paprika with smoked paprika?
Paprika won’t give the all-important smoky flavour that Smoked Paprika provides, however, there is a way to recreate this with some clever blending. Regular and sweet paprika can be combined with cayenne pepper or a smoky chipotle chilli paste, powder or chipotle flakes to recreate the required smoky paprika flavour. Canned chipotles can also be blended into a smooth paste and used as a substitute.
Can you substitute smoked paprika for cayenne pepper?
As they come from the same pepper family of Capsicum annuum there are a lot of similarities between the two spices. The main difference between cayenne pepper and paprika is that cayenne pepper is hotter and spicier than smoked paprika and lacks a slightly sweet and fruity flavour. If you require a substitute using a pinch of cayenne or mixing it with regular or sweet paprika will do the job nicely.
Cooking with Smoked Paprika – Smoked Paprika Recipes
Below is a selection of sweet and savoury recipes using smoked paprika
Bacon Jam with BBQ Sauce
Smokey bacon lardons fried to crispy perfection, combined with caramalised onions and a rich smoky paprika BBQ sauce. Stop your search right here as this is the most delicious bacon jam recipe you will find on the internet. Recipe here:
Bacon Jam Cheeseburger
If you were wondering how to use the bacon jam recipe above well here is the answer: Flaevor’s big bad and very satisfying Bacon Jam Cheeseburger. Using a fat 200g beef mince patty, this juicy Bacon Jam Cheeseburger has all the layers of flavour required to satisfy each category of taste – sweet, sour, salty, bitter, and umami. Recipe here:
5 Minute Spiced Chickpeas
Smoked paprika adds instant flavour to this versatile chickpeas stew that can be made in less than 10 minutes. Eaten with bread, grilled meats, vegetables or fish, any leftovers can be blended the next day into a hummus-type dip. Recipe here:
BBQ Spice Rub Salmon
Coal-fired BBQ-Salmon with a spicy smokey finish using a spice rub mix of smoked paprika, cumin, coriander, fennel, chilli powder and sumac. Served with a delicious fresh summery Charred Green Feta Sauce full of coriander, mint and lime juice. A beautifully refreshing flavour combination. Recipe here:
Moroccan Beef Mince Stew
One of the most popular recipes on this website, this Moroccan Beef Mince Stew is a home cook’s favourite weeknight or weekend dinner due to the fast cooking time and high-impact flavour. Smoked paprika adds instant depth and smoky richness to the beef and tomato sauce. Recipe here:
Roasted Cauliflower with Spiced Butter Rice
It’s such a pleasure making and eating this dish of roasted cauliflower drenched in a Middle Eastern spice mix of thyme, oregano, marjoram, toasted sesame seeds and an additional twist of smoked paprika. At the end of roasting, you’ll find a delicious zingy sauce to spoon over the vegetables and buttery rice. Recipe here:
Chicken Fried Steak with Hot Sauce Aioli
Chicken fried steak is an American dinner dish which uses the same method of breadcrumbing a schnitzel but with beef steak instead of chicken or pork. This version is spiced up with smoked paprika in the breadcrumbs and aioli. Recipe here:
