Smoked Paprika
Bold smoky flavor transforms roasted vegetables and grilled meats into your signature dishes.
What it is
Smoked paprika is made from red peppers that are slowly dried over oak fires, then ground into a fine powder. This traditional Spanish spice, called pimentón, gives food a distinctive smoky flavor without adding spiciness.
Flavor and texture
Rich, earthy, and deeply smoky with a slightly sweet undertone. The fine powder dissolves easily and doesn't add heat like other paprikas might.
Best uses
Sprinkle on roasted potatoes, add to chicken or pork rubs, stir into soups and stews, dust over deviled eggs, or mix into mayonnaise for sandwiches. Essential for Spanish dishes like paella.
Storage & freshness
Store in an airtight container in a cool, dark pantry away from heat and light.
| As purchased | 6-12 monthsquality depends on bin turnover and exposure |
| Sealed (pantry) | 2-3 yearsif kept airtight and away from light |
| Refrigerated | 3-4 yearsextends shelf life in humid climates |
| Frozen | 4-5 yearsmaximum color and flavor retention |
Durations are for best quality. Safe to consume longer if no spoilage signs present.
Smoked paprika retains peak color and flavor best when protected from light, heat, and air exposure.
Cooking tip
Add smoked paprika at the end of cooking or as a finishing touch to preserve its complex smoky flavor, which can become bitter if cooked too long at high heat.
Interesting note
Traditional smoked paprika from Spain's La Vera region takes two weeks to make, with peppers slowly smoked over oak fires in centuries-old stone buildings called secaderos.