Paprika Hot Smoked

Hot Smoked Paprika. This vibrant spice delivers a rich, earthy warmth with a subtle kick of heat that tantalizes the taste buds.

Paprika can offer the same flavor profile as hot chili but without the heat. It can be substituted equally for a hot chili called for in any recipe. Sweet paprika is the low end of the pepper spectrum where hot paprika would be one step down form a mild chilly pepper. Smoked paprika should be used sparingly because the flavor is more intense.

Culinary Usage

Ignite your dishes with the bold, smoky allure of Paprika Hot Smoked. Perfect for enhancing stews, grilled meats, roasted vegetables, or even sprinkling over deviled eggs, its deep, smoky aroma adds complexity and depth to any recipe. Whether you're crafting a hearty Hungarian goulash or spicing up a simple marinade, this paprika transforms everyday meals into culinary masterpieces.

Historical & Cultural Roots

The journey of smoked paprika begins in Spain, where traditional drying methods over oak wood impart its signature smoky flavor. Revered for centuries, it became a cornerstone of Mediterranean cuisine, celebrated for its ability to enrich dishes with both color and taste. Used by chefs and home cooks alike, its vibrant red hue and robust flavor have made it a staple in kitchens worldwide—a spice that tells a story of craftsmanship and tradition with every sprinkle. Cave paintings in Mexico suggest capsicum peppers were being eaten as far back as 7000 BCE.