The Spice that started it all! This is my favorite spice, I put it in EVERYTHING! Having multiple Paprika’s is so much better, so check out our Hungarian Paprika and Hot Smoked Paprika!
Smoked Paprikas are harvested in Spain and are generally referred to as “pimentón” and there are three subtle variations of Smoked Spanish Paprika – dulca (sweet), agridulce (bittersweet) and picante (hot). Next to the growing fields most farmers have constructed small smokehouses with concrete floors and wooden grids several feet above the floor. Once the paprika chiles are harvested a fire from slow-burning oak planks is lit on the concrete floor and the peppers are laid out on the grid above the fire. The fire never flames only smolders and the chiles are smoked for 10 – 15 days. The smoked dried peppers are removed from the smokehouse, stemmed and seeded and then 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 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.