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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
It typically stays fresh for 6 to 12 months. While it doesn't spoil, it loses its vibrant color and smoky potency over time.
A mix of regular sweet paprika and a tiny amount of chipotle powder or a drop of liquid smoke is the best alternative.
No, the 'sweet' variety is made from mild peppers and has very little to no heat, focusing instead on a deep smoky flavor.
If the color has turned from deep red to a dull brown and it no longer has a strong smoky scent, it is past its prime.
It is not recommended as the moisture in the freezer can cause clumping and degrade the delicate aromatic oils.
Spanish paprika (Pimentón) is usually smoked over oak fires, while Hungarian paprika is typically sun-dried and not smoky.
Pure smoked paprika is naturally gluten-free, but always check labels for anti-caking agents that might contain gluten.
It is a staple in Spanish paella, chorizo, stews, roasted potatoes (patatas bravas), and dry rubs for BBQ.
The peppers are dried by smoking them over slow-burning oak wood fires for several weeks before being ground into powder.
Sweet Smoked Paprika is a versatile ingredient found in cuisines around the world. With 282 calories per 100g and 14.1 grams of protein, it's a nutritious addition to many dishes.
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