Also Called: Pimentón
Smoked hot paprika is a bold and flavorful spice made from dried red chili peppers that have been smoked over oak wood before being ground into a fine powder. This process imparts a rich, smoky depth to the paprika, making it distinct from its unsmoked counterparts. The spice offers a combination of intense heat and a deep, savory smokiness, making it a popular ingredient in both Spanish and international cuisines.
The origins of smoked paprika can be traced to Spain, particularly the La Vera region, where the traditional smoking process has been perfected. The peppers used to make smoked hot paprika are typically a variety of chili peppers that range from mildly hot to fiery, contributing to its spicy kick. The peppers are carefully dried in smoking chambers for several days, allowing them to absorb the flavors of the wood smoke. Once dried, they are ground into a vibrant red powder.
Smoked hot paprika has a robust flavor profile. The first sensation is the unmistakable smokiness, which adds a rich, earthy note to dishes. This is quickly followed by a warm, spicy heat that can range from moderate to intense, depending on the specific variety of chili used. Unlike sweet or mild paprikas, smoked hot paprika delivers a complex blend of flavors, including the warmth of the smoke and the fiery punch of the chili peppers, all underpinned by a subtle sweetness from the peppers themselves.
In Spanish cuisine, smoked hot paprika is a key ingredient in many traditional dishes. It is often used in chorizo sausages, lending them their signature smoky flavor, as well as in the famous paella. It is also commonly sprinkled over roasted potatoes, grilled meats, and stews, where it adds both heat and depth. Its bold flavor can elevate simple dishes like scrambled eggs, roasted vegetables, or grilled chicken, providing a smoky, spicy undertone.