Paprika, Smoked

(Capsicum annuum)

Smoked Paprika — known in Spain as Pimentón de la Vera — is one of the most distinctive and celebrated spices in the world, carrying a depth of flavor that sets it apart from all other paprikas. While sweet Hungarian paprika defined Central European cuisine, it was the Spanish who developed the art of smoking the peppers over oak wood fires before grinding — a tradition that originated in the La Vera valley of Extremadura, Spain, in the 16th century, when Hieronymite monks at the Monastery of Yuste first began drying and smoking the peppers brought from the Americas. The result is a spice of extraordinary complexity: the characteristic sweetness of Capsicum annuum transformed by slow oak smoking into something deeply savory, earthy, and hauntingly aromatic — with a rich, lingering smokiness that no other spice can replicate. Our Smoked Paprika brings this centuries-old Spanish tradition to your kitchen in a vibrant, deeply colored ground powder.

Smoked Paprika shares the rich phytochemical profile of sweet paprika, with the addition of smoke-derived aromatic compounds. Key constituents include capsanthin and capsorubin (the primary carotenoid pigments responsible for the vivid red color), beta-carotene, zeaxanthin, lutein, vitamin C, vitamin A, vitamin E, vitamin B6, guaiacol and syringol (the primary phenolic compounds derived from oak wood smoking, responsible for the characteristic smoky aroma), quercetin, luteolin, iron, potassium, and magnesium. Available in Ground form.

Product Highlights

• Ground smoked pepper of Capsicum annuum — Smoked Paprika / Pimentón
• Rooted in the centuries-old Spanish tradition of oak-smoking peppers in the La Vera valley of Extremadura
• Deep, complex smokiness derived from slow oak wood smoking — impossible to replicate with liquid smoke
• Rich in capsanthin, capsorubin, beta-carotene, and oak-derived phenolic aroma compounds
• Vibrant deep red color with a hauntingly smoky, earthy, and slightly sweet flavor profile
• One of the most versatile and transformative spices in the modern kitchen
• Available in Ground form

How to Use

Spanish Classics: The essential spice in chorizo, paella, patatas bravas, and Spanish-style roasted chicken — use generously for authentic flavor. Spice Rubs: The cornerstone of smoky BBQ rubs for ribs, brisket, chicken, and pork — combine with garlic, cumin, and brown sugar. Soups & Stews: Stir into lentil soup, bean stews, and braised dishes for deep, smoky complexity. Fish & Seafood: A natural pairing with grilled fish, shrimp, and octopus — adds color and smoky depth. Roasted Vegetables: Toss with olive oil and smoked paprika before roasting for a spectacular result. Deviled Eggs & Garnish: A more complex alternative to sweet paprika as a finishing garnish.

Available in Ground (4 oz, 8 oz, 16 oz).

These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. Keep out of reach of children.