Summary

Smoked sweet paprika, sourced from the La Vera region of Spain, is a culinary gem that brings the essence of fire-roasted chiles to your dishes without the accompanying heat. This paprika is known for its rich, deep character, which is usually found only in hotter varieties of chiles.

History

Paprika, particularly the smoked variety from Spain, has a history that intertwines with the cuisines of the Iberian Peninsula. Originating from the New World, capsicum was brought to Spain where it evolved into what we now recognize as paprika. The practice of smoking the peppers developed in the La Vera region, where the process of drying the peppers over oak fires imbued them with a distinct, deep smoky flavor. This technique not only preserved the peppers but also enhanced their flavor, creating a spice that was both versatile and unique in its profile.

Why We Love It

Smoked sweet paprika is like a magic trick in our spice arsenal—offering the smoky essence of a barbecue without the need for an actual grill. We love sprinkling it over deviled eggs for a hint of smokiness or stirring it into a stew to enrich the broth. It's our go-to for a touch of smoke in vegetarian dishes, where it adds a layer of complexity that can sometimes be missing.

The More You Know

Smoked sweet paprika is often used in vegan and vegetarian recipes to mimic the savory, smoky depth usually provided by meat, making it a favorite for plant-based dishes like smoky lentils and tofu.