hot smoked paprika

Hot-smoked paprikas deliver a pronounced smoky (often smoky-sweet) flavor with heat described as moderate to pronounced — commonly phrased as medium to deep smoky heat.

Hot-smoked paprika is commonly used to season and finish: paella, roasted potatoes, seafood, grilled meats, spice blends and rubs, and as a garnish to add smoky flavor and color.

Smoked paprikas are produced in Spain, with some sourced from the La Vera region; certain varieties carry a Protected Designation of Origin (PDO).

Traditionally the peppers are slow-roasted or slow-smoked over oak firewood in smoking chambers, with some products noting an extended smoking period (for example, 15 days).

Hot-smoked paprika is sold as a powdered spice and is described as ready to use straight from the container.

Some descriptions state that the peppers are slow-smoked over oak firewood for extended periods—for example, up to 15 days.

Some options are described as hand-harvested and stone-ground, with the result sold as a powdered paprika.