Smoked Sweet Paprika is also known as Pimenton de la Vera, Dulce. This intoxicating Smoked Sweet Paprika is harvested in Spain and is rich in flavor, complexity and depth. You'll sometimes see it called pimenton, smoked pimenton, sweet paprika, Spanish paprika, or any variation of those names. You can always recognize this spicy paprika by its full range of sweetness combined with lingering smoky notes frequently found only in hotter chiles like the chipotle and pasilla de oaxaca. The "dulce" (or sweet) variety imparts the undertones of fire roasting without overwhelming your dish with unwanted heat.
This smoked paprika is not the bland version you'll find at your local supermarket. You’ll instantly notice the dazzling, deep red color that evenly spreads through any dish it is added to.
Although Paprika is often associated with
Hungarian cuisine, the pimento chiies from which paprika is made are
indigenous to the New World. In 1494, Christopher Columbus introduced
these particular Capsicum annuum chiles to Spain when he returned
from his second voyage and presented paprika to the Spanish monarchs
Ferdinand and Isabella who had sanctioned his voyages. The king and
queen found these chiles a bit too spicy hot for their liking and passed
them on to the monks at the Guadalupe monastery, who in turn shared
them with other monasteries throughout Spain and Portugal. It wasn’t
until the 17th century that pimentón, the milled powder from these chile
peppers, became more common in Spanish cuisine.
What Makes it Unique
Our smoked sweet paprika is made the traditional way by drying freshly harvested ripe red pimento peppers in low-lying adobe smoke houses that are slowly heated by smoking grills fired with slow-burning oak planks. After smoking, the paprika is milled by electrically powered stone wheels which must turn very slowly as heat from friction adversely affects the signature color and flavor. The end result is a silky smooth texture.
The smoky quality of this spice will seductively pull you in and even just a pinch or two of Smoked Sweet Paprika adds a captivating smoky aroma and flavor to just about any dish. Smoked Paprika is customarily used in making Spanish sausage such as chorizo and lomo pork loin as well as starring in various paella dishes.
We carry several other paprikas including - Smoked Paprika (Hot), Hungarian Paprika and a Domestic Paprika from California, but the smoked variety has become very popular the last several years. The difference between Smoked Paprika Hot (500 -1,000 SHU) and Smoked Paprika Sweet (100 – 250 SHU) is that the hot version is ground with the seeds of the chile pepper left in and the sweet version has the seeds removed prior to grinding.
How and Where to Use It
Many competition Barbequers use it as a secret ingredient in their pork rubs rubs. Smoked Paprika is especially good with rich beef and lamb stews, pork and veal casseroles, chicken kabobs, legumes, meat loaf, vegetables, rice, in homemade barbecue sauces, soups, salad dressings and in egg dishes (when used as a garnish – especially with deviled eggs).
Smoked Sweet Paprika works well in combination with allspice, caraway, cardamom, garlic, ginger, oregano, parsley, pepper, rosemary, saffron, thyme and turmeric.
Some of our favorite recipes using Smoked Paprika are Smoked Paprika Chicken with Quinoa, Vegetable Jalfrezi, Spiced Almonds, and Lean Ground Beef Chili.
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