Smoked sweet paprika is a deeply aromatic and flavorful spice made from red peppers that are smoked over oak wood and then ground into a fine powder. Unlike its hot variety, smoked sweet paprika is mild, with little to no heat, but offers an intense smokiness and a subtle sweetness that adds depth to many dishes. It is particularly prized for the way it infuses foods with a rich, earthy flavor while providing a vibrant red color, making it a staple in both Spanish and international cuisines.
The process of creating smoked sweet paprika begins with selecting ripe red peppers, which are typically of the Capsicum annuum variety. In Spain, where this type of paprika is most famously produced—especially in the La Vera region—the peppers are dried in smoking chambers for several days. The slow drying process over oak wood gives the peppers their signature smoky flavor, which is then locked in when they are ground into a fine powder. This method of drying has been used for centuries in Spain, and the spice, known as pimentón dulce, plays a significant role in the country’s culinary traditions.
Smoked sweet paprika has a rich flavor profile dominated by smokiness, balanced with the natural sweetness of the red peppers. While it lacks the fiery heat of its hot counterpart, its complexity comes from the interplay between the deep smokiness and a mild sweetness. This makes it a versatile spice that can enhance both savory and sweet dishes, adding not just flavor but also a beautiful color to food.
In Spanish cuisine, smoked sweet paprika is an essential ingredient in many iconic dishes. It is used to season chorizo sausages, stews, and rice dishes like paella, where it imparts its characteristic smokiness and sweetness. It is also a key ingredient in romesco sauce and is often sprinkled over roasted vegetables, potatoes, and seafood to add a rich, smoky flavor without overpowering the dish with heat.