Smoked Paprika

No Salt, No Sugar, No Preservatives

$12.00 USD

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The smoky backbone of great barbecue rubs, smoky beans, roasted potatoes, and paella. A small spoonful gives grilled and braised food a deep, slow-smoked flavor without lighting a fire. Rub it on chicken and ribs, stir it into bean stews, or dust it over deviled eggs for a smoky twist.

Ours is stone-ground fresh in small batches in Portland from oak-smoked red peppers, so the smoke reads clean and aromatic rather than dusty. Smoke is the whole difference here: our Spanish paprika is the earthy unsmoked jar, Hungarian is the bright sweet one, and this is the one that tastes like the fire. A little goes a long way. Start with less than you think, since the smoke builds and deepens as it cooks.

Single ingredient: smoked paprika. No salt, no sugar, no preservatives. Naturally gluten-free and vegan.

Common Questions

Will smoked paprika work in place of regular paprika?

Sometimes, and it matters which way you go. In smoky dishes like barbecue rubs, beans, and paella, smoked paprika adds welcome depth. In a recipe built around sweet paprika's mild fruitiness, the smoke takes over and changes the character, so use half the amount or keep a jar of sweet paprika for those. They are not one-for-one.

Why does my smoked paprika taste like dirt or ash?

That harsh, dusty note usually means the smoke overwhelmed a dish that wanted sweet paprika, or the powder was old and stale. Use a lighter hand, bloom it briefly in warm oil to round the smoke out, and start with a fresh, small-batch jar where the smoke still smells like wood rather than an ashtray.

What is smoked paprika good in?

It shines wherever you want a slow-cooked, over-the-fire flavor: barbecue and grilling rubs, smoky bean and lentil stews, paella, roasted potatoes, and marinades for chicken or pork. A pinch also deepens ketchup, mayonnaise, and deviled eggs.

How is this different from our other paprikas?

Smoke is the dividing line. Hungarian is the bright, fruity sweet one that defines goulash. Spanish paprika runs earthier and more savory but carries no smoke. Plain sweet paprika is the everyday all-rounder. This jar is the only one dried over oak, so reach for it when a recipe specifically wants that smoky depth.