Paprika, Smoked Sweet

Smoked Sweet Paprika

Paprika hails from Mexico and is said to have been introduced to Europe by Christopher Columbus. Also referred to as pimenton or pimento pepper, paprika is a dried pepper used most commonly in Hungarian and Spanish dishes.

Paprika has become a staple in American kitchens and is a rich source of iron and calcium, as well as vitamins A, E and B6. Smoked paprika is a variation on the bright-red powder with a distinct aroma and flavor. While regular (or just sweet) paprika is set out in the sun to dry, smoked sweet paprika is dried over an oakwood fire. The smoke penetrates the pepper and imparts its distinct characteristics. The dried peppers are then ground into a fine powder for use in stews, sauces, or dry rubs for meats and vegetables. Paprika is also great for coloring chorizo, paella, and other dishes.

While regular paprika has a heat index that can vary from mild to hot, smoked paprika offers a more consistent, smoky flavor. Therefore you’re less likely to overheat a dish with smoked sweet paprika. Paprika flavor can dissipate quickly, so be sure to store in an airtight container in a cool place. Try to use it within 6 months of opening.