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Smoked Paprika

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I've seen reference to "Smoked Paprika" here. Is this different from ordinary Paprika?

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  1. Yes, it has a smokey flavor. A little goes a long way.

    12 Replies
    1. re: jnk

      Thanks - - have been looking for it here in New York City (Manhattan) to no avail. Any suggestions where I may purchase it?

      1. re: Victoria724

        Penzey's in Grand Central Station.

        1. re: Victoria724

          Another source is Despana, on Broome. I'm pretty sure I've seen it at Citarella, Fairway, etc., as well.

          1. re: MMRuth

            Hah...I snagged my first tin of pimenton from Marshall's for $2.99...we love using it...will try it in hummus next time I make it.

            1. re: Val

              It's also good on/in deviled eggs.

          2. re: Victoria724

            I've got the remnants of a 4oz. bag ($3.99) from:
            Kalustyan's
            123 Lexington Ave.
            212-685-3451 (I hope this is correct, I'm not wearing my glasses)

            Great place to go when you've got an hour to look around.

            1. re: jnk

              The smoked paprika at Kalustyan's is just wonderful (they have sweet as well as hot)- fresh, aromatic, delicious. I use it in so many things, and I go through quite a bit because it has become a main part of my dry rub mix and chili blend.

            2. re: Victoria724

              I've been getting it at Whole Foods

            3. re: jnk

              Is this the same as pimenton?

              1. re: MMRuth

                Yes, same thing.

                1. re: Rubee

                  There are 3 types of pimenton: Dulce (sweet); Picante (hot) and Agridulce (sour-sweet). The last one is not easy to find here in NYC. I am addicted to this stuff! Remember than not all Spanish paprika is Pimenton; there is a Spanish paprika from the Murcia area that comes in pretty round cans; that is NOT the one you want if you want the smoked kind. (The smoky pimenton comes from the La Vera Valley in Extremadura in western spain; it if often called Pimenton de la Vera on the label).

                  1. re: erica

                    Thanks for the clarification!

                    I buy the bittersweet/agridulce pimenton (same as the sweet-sour Erica mentions) from an online source called LaTienda.com. I know they're not in NY, but they do have all three kinds of smoked paprika/pimenton.

                    http://www.tienda.com/food/smoked_pap...
                    Pic:
                    http://www.chow.com/photos/199130

            4. Costco has it in a big container---I've given some to all my friends........love it!

              1. I'm in love with the stuff. Pimenton a la Vera.

                Best threads./story on this I know:
                http://www.chow.com/general_topics_di...
                http://chowhound.chow.com/topics/416513
                http://chowhound.chow.com/topics/414248
                http://chowhound.chow.com/topics/314739

                1. The container I have is sweet, not hot, in addition to the smoked flavor. I got a big container of McCormicks at the restaurant supply place. The label says Smoked Paprika: Paprika Ahumada. I've been putting it in everything, it's a lot more subtle than the hot paprika I usually use.

                  1. I like it in a mushroom soup with onions that calls for a good amount of paprika. I use half sweet smoked paprika and half unsmoked. It's great.

                    1. Here a great easy recipe if you're looking to try using smoked paprika.

                      http://www.epicurious.com/recipes/foo...

                      2 Replies
                      1. re: Dave O

                        Dave, that IS a good recipe using smoked paprika...have made it twice...ALSO excellent is goodhealthgourmet's black bean dip here on this board ... it also uses smoked paprika. I think I've made that dip about 6 times now!

                        1. re: Val

                          Val, thanks for the tip. Im going to try making the dip this weekend, it looks great.

                      2. For anyone who hasn't had a frost yet . . . I made some fried green tomatoes and put some of the spicy smoked paprika in the cornmeal for dusting.

                        They were so addictive! Just dip in egg, dip in a mix of cornmeal, salt, pepper, paprika, and teeny pinch of cayenne, and fry. OMG. seriously.

                        1 Reply
                        1. re: pigtails

                          Heh. In the same vein...we (well, I) seasoned the cornmeal for our last batch of fried okra with a bit of smoked hot paprika (along with S&P). It was right tasty, if I do say so myself. :-)