Smoked paprika mild

Smoked paprika mild, Pimentón de la Vera Dulce from Extremadura

Smoked paprika mild is one of the great spice classics of Spanish cooking. Behind the name Pimentón de la Vera Dulce lies a centuries-old tradition: red paprika pods are slowly smoked over oak wood and then finely ground. The result is a sweet-smoky aroma with natural depth, not an artificial smoke flavour but authentic spice craft. Mild and without heat, with a clear smoky accent.

How to use

A real all-purpose spice, for paella, patatas bravas, chorizo dishes, BBQ rubs, stews, chickpeas, soups, sauces, marinades and vegetable dishes. It also works excellently on eggs, hummus or fried fish. Simply scatter over the finished dish for an intense aroma finish.

Good to know: do not fry paprika powder too hot or it quickly turns bitter. It is best to take the pan off the heat briefly, stir in the paprika and then pour in the liquid. Store cool, dry and away from light.

At a glance

• Pimentón de la Vera Dulce from Spanish Extremadura
• Slowly smoked over oak-wood fire, mild and sweet-smoky
• A classic for paella, chorizo, patatas bravas and aioli
• Also in BBQ rubs, hummus and over fried potatoes
• Origin Spain, packed in Klingenberg am Main

Goes well with

If you are looking for heat, reach for our smoked paprika hot. For intense smoke aromas, smoked black pepper works well, for Mediterranean vegetable dishes Gemüseschmackes and for North African heat our Harissa.

Frequently asked questions

What is Pimentón de la Vera?
Pimentón de la Vera is a traditional smoked paprika powder with a protected designation of origin from the Vera valley in Spanish Extremadura. The pods are slowly smoked on wooden kilns over oak-wood fire and then ground.

How does mild differ from hot?
Our mild pimentón (Dulce) has no heat, only sweetness and smoke. Alongside it we offer our smoked paprika hot (Picante) with a clear heat. For universal use, the mild variety is the best choice.

When do I add smoked paprika?
Classically at the start while searing for depth, but not too hot, as paprika powder quickly turns bitter. It is best to take the pan off the heat briefly, stir in the paprika and then pour in the liquid.

How does smoked paprika differ from liquid smoke?
Smoked paprika is naturally smoked over oak wood and provides a real wood-oven aroma with a paprika-fruit component. Liquid smoke is a synthetic aroma concentrate, comparable neither in flavour nor in quality.