Smoked Paprika, Organic, 50g

50g of Organic Smoked Paprika packed in our plant-based compostable packaging.

Smoked paprika is made from red peppers that are slow-dried over wood smoke (traditionally oak), then ground. The smoking process fundamentally changes the flavour — this isn’t just paprika with a hint of smoke added.

Flavour & aroma

Deep, smoky, savoury and warm, with subtle sweetness underneath. It has far more presence than sweet paprika and behaves more like a seasoning than a garnish.

Think fire, embers, and barbecue, not just pepper.

Common culinary uses

• Meat rubs – chicken, pork, beef, sausages
• Vegetables – roasted potatoes, squash, mushrooms
• Stews & sauces – adds depth without chilli heat
• Eggs – scrambled eggs, devilled eggs, omelettes
• Plant-based cooking – adds “meaty” smokiness
• Spice blends – BBQ rubs, jerk-style blends, chorizo spice

It’s often used where you’d otherwise want smokiness from bacon or grilling.

Using smoked paprika 

• Bloom gently in fat to release aroma
• Avoid burning – it turns bitter quickly
• Use less than sweet paprika — it’s stronger
• Layer with garlic and onion for depth

Tip: Add early for background smokiness, finish with a pinch for aroma.

Traditional & practical benefits

• (Same base benefits as paprika — not medical advice)
• Rich in antioxidants (carotenoids)
• Supports circulation – mild warming effect
• Adds flavour without salt or fat
• Useful in low-meat or vegetarian cooking

Classic pairings

• Garlic, onion
• Tomato
• Pork, chicken, chorizo
• Beans and lentils
• Potatoes and eggs