Smoked paprika has a hot, smoky flavor that brings out the best in barbecue dishes.
If you’re a fan of paprika, then you may be wondering whether smoked paprika is just a smokier version of the sweet, peppery paprika you know and love. Spoiler alert: it’s not.
Smoked paprika comes from a completely different pepper than the stuff you sprinkle on your deviled eggs. It comes from a Spanish pepper called pimenton. As a result, it has a distinct flavor that’s quite different from traditional paprika (but just as delicious in its own right).
To make smoked paprika, pimenton peppers are slowly smoked over an oak fire and then ground into a fine powder. The rich, smoky, and spicy flavor of smoked paprika pairs well with the lighter, sweeter flavor of traditional paprika, which is why we included both in our Red Rock BBQ Seasoning.
We take great care in sourcing organic spices from companies that adhere to strict USDA federal regulations for organic food-grade products, and that includes our smoked paprika. The smoked paprika we use is also non-GMO and kosher-certified.
Want to learn more about smoked paprika? Check out these resources:
- Article: What Is Smoked Paprika?
- Article: Paprika vs. Smoked Paprika: What’s the Difference?