Smoked paprika is a Spanish cousin to the more widely used sweet Hungarian paprika. It’s made from pimiento peppers that have been dried and smoked over an oak fire, then ground into a fine powder.
A result of the wonderful art of cold-smoking freshly dried chillies, smoked paprika can give a new depth to anything from baked potatoes and roasted tomatoes to meat stews in a bottle.
Paprika is one of our all-time favourite spices. It brings unique smokiness and spice all sorts of dishes, from comforting stews to punchy marinades. To really get the best from this ruby-hued ingredient, though, it’s important to understand the distinctive characteristics of each variety.
It is the condiment which cannot be missed in your kitchen. This is the sweet version. Smoked paprika powder is the product resulting from the milling of ripe red peppers, dried in a traditional process with either oak wood or holm oak wood.
The “pimentón de la vera” Is a product that has a smoky flavour and aroma due to its drying process. Its colour is red with relative brightness. Its flavour, its aroma and its colour are very stable due to the slow drying process used in its elaboration.
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