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Smoked Bittersweet Paprika

Our Smoked Bittersweet Paprika comes from Spain, where mildly spicy red peppers are dried in an oak wood-burning oven and then slowly ground to preserve flavor. It is rich orangey-red in color and tastes smoky and mild with a touch of spice.

  • Common ingredient in Spanish and Hungarian cuisines

  • Higher vitamin C content, by weight, than citrus fruit

  • Approximately 700 Scoville Heat Units

  • D'allesandro
    Price: $46.48
    $2.32 / Ounce

    This product will be returning soon!

    Suggested uses

  • Lends rich red color and subtle smokiness to cream-based sauces and soups

  • A delicious complement to poultry, pork and shrimp

  • Add to stews featuring beans, lentils, sausage, chicken, shrimp or other seafood for a deep, complex flavor component

  • Adds smoky kick when sprinkled over deviled or baked eggs

  • Add to vinaigrettes or infuse into olive oil and use to dress salads

  • Basic prep

    Ready to use. Add to taste.

    Storage & handling

    Store in a dry, cool place.

    Ingredients

    Paprika.

    Paprika is a spice that is made by drying and grinding either sweet or hot red peppers (Capsicum annum). Although popular today in many parts of the Americas, Central and Eastern Europe, Paprika was first produced in Spain in the 16th century, after pepper explorers brought back pepper plants from the Americas.

    The spice ranges in color, aroma and flavor, depending upon where and from what type of pepper it is produced. Hungary produces eight different grades of paprika, which vary in color from orange or light brown to deep, dark red, and in flavor from pungent and spicy to sweet and mild. Paprika from Spain, which is generally mellower than its Hungarian counterparts, is available in three versions, mild, moderately spicy and very spicy. Our Smoked Bittersweet Paprika comes from Spain, and is of the moderately spicy (or "agridulce") variety. Its smoky, mildly spicy flavor comes from drying the elongated, dark red peppers in an oak wood-burning oven before grinding.

    Paprika is packed with health benefits. It is rich in vitamins A, E, B6 and C (more vitamin C, by weight, than citrus fruit), as well as capsaicin, the active compound in chile peppers that creates their heat. Capcaisin has been shown to relax blood vessels, which can help lower blood pressure.

    Paprika is a key ingredient in several iconic dishes of Central and Eastern Europe. Spanish "patatas bravas," or "spicy potatoes," are a traditional tapas dish made with a spicy paprika sauce. Paprika also provides the color and flavor for one of the national dishes of Hungary, "goulash," a flavorful meat stew. In the United States, paprika is often used as a garnish, sprinkled on top of dishes such as deviled eggs to impart color and subtle flavor. However, its flavor becomes more vibrant when gently heated in oil. It is a popular seasoning in sausages, such as chorizo, because it imparts vivid color and a smoky, sweet, mildly spicy flavor.

    Classic recipe

    Patatas Aborregás (Shepherds Potatoes)

    Smoked Bittersweet Paprika, or pimentón agridulce, is a deeply flavorful and vibrantly hued addition to these rustic Spanish potatoes. Redolent of rosemary with plenty of garlic and onions, the flavors within this dish make a great accompaniment to roasts or grilled meat.