Let’s talk paprika!
There are three types of paprika: hot, sweet and smoked. Each is used for different purposes. For this article, we focus on smoked paprika.
As you might guess from the name, smoked paprika is made from peppers smoked over wood (usually oak). The result is a rich flavor . . . and like most paprika, it comes in different heat levels (from mild to hot).
Smoked paprika pairs nicely with roasted potatoes (especially Spanish dishes like patatas bravas), but is also used in stews and BBQ rubs.
We tried out seven top brands of smoked paprika in various dishes before deciding on these winners. For the best organic smoked paprika, we thought McCormick’s Gourmet, Smoked Paprika is the best bet. Yes, it is old school but it worked well in a rustic paella we cooked. Here’s more:
What We Liked
• Nice, sweet aroma.
• Dark red powder adds visual zip.
• No GMO’s.
• Excellent for Spanish tapas.
• Gluten free.
• Mild heat level. This smoked paprika doesn’t make food hot.
What Needs Work