Smoked Paprika

Why We Love It: One of our best-sellers, this hot sauce provides a perfectly balanced flavor profile of spicy cayenne and habanero peppers with brown sugar, assorted spices, and a hearty dose of garlic that goes well with pizza, pasta, and other Italian-inspired dishes. But let’s be honest, what dish doesn’t taste better with a little extra garlic? 

Another option is to use a spice blend or a spice rub because these may contain large amounts of paprika. Cajun and Creole seasonings, for example, are mainly paprika along with garlic, thyme, salt, pepper, and cayenne, so you could certainly substitute one for the other. Similarly, Old Bay seasoning is mainly celery salt and paprika. As in the cases above, go with a 1:1 ratio.

Bell peppers definitely have a less spicy flavor and heat level than the peppers used to make hot paprika. But I have tried bell pepper powder in many of my recipes, and it worked just fine.

Smoked paprika is made by smoking the peppers before grinding them into a powder. It has a deep, smoky flavor and is often used in Spanish cuisine, where it is used to flavor chorizo sausage, paella, and other dishes. Smoked paprika is also used to add a smoky flavor to grilled meats and vegetables.

Spanish paprika, or pimentón, is a celebrated spice throughout that country, with controlled production that must be monitored to meet traditional standards in how these peppers are grown and processed. Murcia, in southeastern Spain, produces paprika that is sweet and mild. Paprika produced in La Vera, found in western Spain, can be sweet, spicy, or bittersweet. The celebrated pimentón de La Vera are smoked for extra flavor. 

RECIPES WITH PAPRIKA

Sweet paprika measures 500 to 1,500 Scoville heat units, making it a very mild pepper indeed. Hotter varieties of paprika can approach 30,000 to 50,000 heat units, which is basically equivalent to pure cayenne pepper. So if your recipe explicitly calls for hot paprika, you could substitute cayenne pepper.

Q: Can I substitute crushed red pepper for paprika or vice versa? A: While both spices have distinct flavors, you can substitute one for the other if you're looking to adjust heat levels.

Because of the generalness of the term “chili sauce”, when it’s called for you have to give consideration to the context of the recipe and your heat tolerance.

Whether you prefer the mild, smoky taste of paprika or the fiery kick of cayenne, one thing’s for sure: Food tastes better when it’s packed with high-quality spices.

Versatile and Vibrant

Powdered paprika has a fine texture and is often used as a coloring agent in dishes such as soups, stews, and sauces. It can also be used as a garnish for deviled eggs, potato salads, and other dishes.