Description
Hot Smoked Paprika Powder – Aromatic & Fruity with a Smoky Touch
After black pepper, paprika is one of the most essential spices in European cooking. Belonging to the nightshade family, paprika plants produce vibrant pods that ripen through various colour stages—from green to yellow to deep red.
For our smoked paprika powder, only fully ripe, bright red peppers are selected by hand, with a low heat level of 2-3000 then traditionally smoked over oak wood for several days. During this slow drying process, the peppers lose over 90% of their weight, concentrating their flavour. Once dried, they are gently ground into a rich, aromatic powder.
The result is a beautifully balanced spice with deep smoky notes and a subtle fruitiness. A staple in Spanish cuisine, it shines in dishes like chorizo and paella, and pairs wonderfully with anything that welcomes a hint of smoke with a back drop of heat
Perfect for: Meat dishes, soups, stews, sauces, potatoes, vegetables, rice, pasta, BBQ, and of course, paella or goulash.
Grown and Ground in Spain
Paprika Nutritional Info per 100g
Calories 289g
Total Fat 13.0g
Saturated Fat 2.1g
Polyunsaturated 8.3g
Monounsaturated 1.2g
Sodium 34mg
Total Carb 55.7g
Fibre 37.4g
Sugar 10.3g
Protein 14.8g
Packed up in unit that handles MUSTARD - SESAME - CELERY
Smoked Hot Paprika Powder Organic 50g - Quick Reference
- What is it? Organic ripe red pepper powder traditionally smoked over oak and ground with a mild to medium heat.
- Flavour Deeply smoky, fruity and sweet with a controlled warming chilli finish.
- Heat level Approximately 2,000-3,000 SHU according to the product description.
- Common uses Paella, beans, stews, barbecue rubs, sauces, potatoes, chicken and plant-based dishes.
- Pairs well with Garlic, onion, cumin, oregano, tomato, pork, chicken and chickpeas.
- How to use Add during cooking or into dry rubs, taking care not to burn the powder in hot oil.
- Compare with Smokier than organic hot paprika and warmer than organic sweet smoked paprika.
- Possible substitute Combine organic hot paprika with a smaller amount of organic smoked paprika.
- Storage Keep sealed away from heat, light and moisture.
Good to know: Slow oak smoking concentrates the ripe pepper flavour while adding smoke, so both elements should remain noticeable.
