Hot smoked paprika
Description
Hot smoked paprika is a spice made from dried, ground red peppers that are smoked over an oak fire to give them a deep, smoky flavor and then blended with hotter peppers or cayenne for a spicy kick. It's a staple in Spanish and Hungarian cooking, used to add a fiery, smoky, and rich red color to dishes like paellas, stews, and rubs for meats. The level of heat can vary, so a little goes a long way, and you can find it labelled as pimentón picante or pimentón de la Vera.
What it is
Smoked peppers: The spice starts with red peppers (such as Jaranda peppers) that are dried and smoked over oak wood fires, which infuses them with a unique smoky flavor.
Spicy kick: To make it "hot," the smoked peppers are ground with hotter chiles, or the hot ribs and seeds of the peppers may be included during grinding.
Unique flavor profile: It has a bold, fiery, and deeply aromatic flavor with a characteristic smoky edge that is different from sweet or regular hot paprika.
How to use it
Spanish and Hungarian dishes: It's a key ingredient in Spanish dishes like paella and romesco sauce, and is also used in Hungarian cuisine.
Marinades and rubs: Use it as a rub for meats like pork, chicken, and ribs, or add it to marinades for a smoky flavor before grilling or roasting.
Soups and stews: Stir it into soups, stews, and sauces to add depth, warmth, and a touch of heat.
Dips and toppings: Add it to hummus for a smoky twist, sprinkle it on roasted potatoes, or dust it over avocado toast.
Go easy: Because it can be potent, it is often recommended to start with a small amount and add more as needed to achieve the desired heat level.
Type
Seasoning
