Smoked Paprika

Smoked paprika brings a deep, smoky flavor to meats and vegetables.

Flavor

How to use it

Smoking Out Meats. Paprika's wood-smoking process infuses a smoke flavor into your meats.

Deepening Stews. Smoked elements add more complexity to your stews.

Common mistakes

• Overuse leads to overpowering smokiness.
• High heat changes certain flavor nuances.

What goes with smoked paprika

• Garlic. Garlic bolsters the savory, smoky essence of smoked paprika.
• Potato. Smoked paprika coats potato in smoky sweetness, as in patatas bravas.
• Chicken thigh. Smoked paprika brings out the umami in chicken thighs.
• Chickpea. Smoked paprika adds smoky, sweet depth to mild chickpeas.
• Cumin. Cumin's earthiness and smoked paprika's smoke form a common rub base.
• Pork Shoulder. Smoked paprika's smoky sweetness is a classic rub for pork shoulder.
• Pumpkin. Smoked paprika adds savory smoke to pumpkin's sweetness.
• Shrimp. Smoked paprika adds smoke and sweetness to shrimp, as in Spanish gambas.

Try tonight

• Sprinkle over roasted potatoes.
• Mix into chili or sauces.
• Incorporate into a rub for grilled chicken.

Storage

Store in a cool, dark place in an airtight container.