Smoked paprika hot

Smoked paprika hot, Pimentón de la Vera Picante from Extremadura

The fiery sister of our mild smoked paprika. Fully ripe red paprika pods from western Spanish Extremadura are slowly smoked over oak wood and finely ground, in the centuries-old tradition of Pimentón de la Vera. The result is a sweet-smoky aroma with a clear push of heat, not an artificial smoke flavour but authentic spice craft. Origin Spain, packed in our workshop in Klingenberg am Main.

How to use

A classic of Mediterranean and Spanish cooking, for patatas bravas, fried potatoes and white cabbage. A seasoning base for chorizo, paella and hearty stews. An accent in BBQ rubs, marinades, salsas and aioli. Where the mild paprika brings sweetness and smoke, the hot variety adds a fiery accent on top.

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 Picante from Spanish Extremadura
• Slowly smoked over oak wood, sweet-smoky with a clear push of heat
• A classic for chorizo, paella, patatas bravas and BBQ rubs
• Also in marinades, salsas and aioli
• Origin Spain, packed in Klingenberg am Main

Goes well with

If you prefer it milder, reach for our smoked paprika mild without heat. For intense smoke aromas, smoked black pepper works well, for Mediterranean vegetable dishes Gemüseschmackes and for North African heat our Harissa.

Frequently asked questions

How hot is the smoked paprika hot?
It has a clear but pleasant heat, considerably milder than chili or cayenne. The heat serves the sweet-smoky paprika aroma rather than masking it.

What is the difference from the mild variety?
Both come from the same tradition. The mild smoked paprika (Dulce) brings only sweetness and smoke, the hot variety (Picante) adds a fiery accent on top. For dishes with a kick, the hot variety is the right 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.

What is Pimentón de la Vera?
Pimentón de la Vera is a traditional smoked paprika powder from the Vera valley in Spanish Extremadura. The pods are slowly smoked over oak-wood fire and then ground.