Spanish Smoked Paprika

Spanish smoked paprika is a popular ground spice harvested in Spain from mild red peppers. It offers a complex flavor profile with smoky undertones that enhance your dish without adding too much heat. Smoked sweet paprika is sometimes referred to as Pimenton de la Vera (or pimentón dulce). Once harvested, paprika chiles are smoked for up to 15 days, stemmed, seeded, and milled into a silky smooth powder.

You may recognize Spanish smoked paprika as that red dash of color garnishing a traditional batch of deviled eggs. It’s also a dominant ingredient in Spanish favorites such as chorizo, paella, and sofrito. Approximately 80% of the annual Spanish paprika crop is used in the making of sausage. Spanish smoked paprika can be used in various meat rubs, stews, casseroles, barbecue sauces, meatloafs, rice dishes, and much more.

Spanish smoked paprika is not considered hot. This particular paprika ranges from 100-250 SHU.

Scoville Heat Units: 100-250 SHU (not hot)

History of Spanish Smoked Paprika

Although Spanish smoked paprika is cultivated in Spain, the chile peppers themselves originated in South America. It wasn’t until the 15th century when Christopher Columbus returned to Spain from his second voyage to the “new world”, that he presented paprika to the Spanish monarchs. By the 17th century, pimentón (the milled powder of these chile peppers) was common in Spanish cuisine.