Smoked Sweet Paprika, Capsicum annuum, is a mild chile powder that measures just 100-250 Scoville Heat Units (SHU). It is also referred to as Spanish smoked paprika, sweet smoked paprika, or best-smoked paprika. It has a premium-level 120 ASTA value.

This Spanish paprika chile has been dried, smoked over wood fires, de-seeded, and then slowly ground into a powder. Because the seeds have been removed, this ground chile pepper does not have the bitter undertones found when the seeds have been left in and then ground.

Smoked Sweet Paprika is often purchased by: 

• butchers; 
• catering companies; 
• chip, tortilla, sauce, salt, and nuts and seeds manufacturers; 
• sausage and meat processors; 
• BBQ, Latin American, Mediterranean, Mexican, and seafood restaurants; 
• brewpubs; 
• seasoning companies; and 
• olive oil shops

Please visit our paprika page to browse the varieties of paprika available.

Flavor Profile

Smoked Sweet Paprika has earthy, mild chile flavor, complexity, and smoky depth.

Heat Level

These chiles are a mild heat chile, measuring 100 to 250 Scoville Heat Units (SHU).

How to Use

Smoked Sweet Paprika adds an earthy chile base and smoky depth to a wide variety of dishes. Use it in sauces, sausages, and rubs, or wherever you want a mild, rich chile base. Its also has a terrific, bold red color that makes attractive rubs and is distinctively eye-catching when sprinkled over finished foods as a garnish. In the United States, many competition barbecuers use Smoked Sweet Paprika as a secret ingredient in their pork rubs.

Smoked Paprika is added to sausage, DIY grill rubs and seasoning blends for meats and fish, meatloaf, vegetables, rice, sauces, soups, stews, salad dressings, garnishes, and eggs.

Smoked Paprika pairs well with allspice, caraway, cardamom, garlic, ginger, oregano, parsley, pepper, rosemary, saffron, thyme, and turmeric.