Spanish pimentón dried over oak smoke for weeks — the campfire-deep red powder behind chorizo, paella, and patatas bravas.
Where it comes from
Smoked paprika — pimentón de la Vera — is made from Capsicum annuum peppers grown in the La Vera valley of Extremadura, Spain. After harvest, the peppers are dried for ten to fifteen days in two-story smokehouses heated by smoldering oak fires below. The slow smoke is what makes Spanish paprika so distinct from the Hungarian style.
Flavor & pairing
The flavor is deeply smoky, with sweet (dulce), bittersweet (agridulce), and hot (picante) grades. The smoke gives a meaty depth that pairs with pork, potatoes, eggs, beans, octopus, and shellfish — anything that benefits from a hint of grill without the grill.
How it’s used
Spanish chorizo gets its color and flavor from pimentón. Paella often takes a dust along with saffron. Patatas bravas sauce, Catalan romesco, and Galician pulpo a la gallega depend on it. Modern American kitchens use it in barbecue rubs, deviled eggs, and any dish that wants a smoky depth without bacon.
Trade history
The first chiles arrived in Spain with Columbus’s second voyage in 1493. Pimentón de la Vera holds PDO status — only La Vera-grown, oak-smoked product can carry the name.
Find more spices by letter
Smoked Paprika starts with S and ends with A. Browse other spices along the same letter.
Spices that contain a letter from "Smoked Paprika":