La Vera Smoked Hot Paprika (120-140 ASTA)
La Vera Smoked Hot Paprika (120-140 ASTA)
La Vera Smoked Hot Paprika is actually relatively mild, measuring 500-1,000 Scoville Heat Units (SHU). It comes from a variety of Capsicum annuum chile peppers that are grown in La Vera, a municipal region found within the province of Extremadura in western Spain. It has a premium-level 120-140 ASTA value. It is also referred to as hot smoked paprika, pimentón, or pimentón picante.
To give this paprika its signature flavor, these peppers are dried and smoked over an oak fire for about 15 days. This ensures that the peppers are dry enough to store, have taken on the right amount of smoke, and have developed color stability, so they will stay the same jewel-toned vibrant red.
This hot paprika from Spain is popular with American and seafood restaurants and brewpubs, spice shops, sausage, deli meat, and salsa manufacturers, and seasoning companies.
You can browse our paprika page to see the other varieties of paprika available.
Flavor Profile
Our La Vera Smoked Hot Paprika is fruity and complex, with smoky richness.
Heat Level
La Vera Smoked Hot Paprika is hot only in comparison to its completely mild cousin, La Vera Smoked Sweet Paprika. This hot paprika measures approximately 500 - 1,000 Scoville Heat Units (SHU). It’s got enough heat to be enticing but is still family-friendly.
How To Use
La Vera Smoked Hot Paprika adds authentic flavor to Spanish-style paellas, like our Valencia Paella. It's a key ingredient in Spanish chorizo so enjoy some in Chorizo and Black Bean Breakfast Burrito. Add a touch of heat to Moorish Pork Skewers. Use it to dress up chickpeas in a Slow Cooker Chickpea Chili. Mix into Turkey Sausage and Spinach Rice Bowl for extra-savory punch. Stir into Sweet Pepper Relish for a fun contrast. You can also get creative with La Vera Smoked Hot Paprika by adding it to tomato soup, guacamole dip, compound butter or to vinaigrette for your salad.
Paprika partners well with allspice, caraway, cardamom, garlic, ginger, oregano, parsley, pepper, rosemary, saffron, thyme and turmeric.
| Also Called | Hot smoked paprika, pimentón, or pimentón picante |
| Species | Capsicum annuum |
| Ingredients | Smoked, ground paprika peppers |
| ASTA Value | 120-140, Premium |
| Flavor Profile | Smoky, bold, complex |
| Scoville Heat Units | 500-1,500 SHU |
| Recommended Uses | Sauces, sausages, rice dishes, pork, seafood, poultry |
| Cuisine | Spanish, Barbecue |
| How To Store | Airtight container in a cool, dark place |
| Shelf Life | 6-12 months |
| Country of Origin | Spain |
Nutrition Facts
Serving Size1 tsp
Amount Per Serving
Calories7
% Daily Value*
Total Fat0g0%
Saturated Fat0g0%
Trans Fat0g
Polyunsaturated Fat0g
Monounsaturated Fat0g
Cholesterol0mg0%
Sodium2.0mg0%
Total Carbohydrate1.2g0%
Dietary Fiber0.8g3%
Total Sugars0.2g
Added Sugars0g0%
Sugar Alcohol0.0g
Protein0.3g1%
Vitamin D0mcg0%
Calcium5mg0%
Iron1mg3%
Potassium52mg1%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. These values were calculated and therefore are approximate. For more accuracy, testing is advised.
