Pimentón (Spanish Smoked Paprika)
A dark red, smoky Spanish spice made by traditionally drying red peppers over oak smoke and grinding them. It has three main varieties: sweet, medium-hot, and hot.
What Is Pimentón?
Pimentón is a spice made by slowly drying red peppers, traditionally grown in Spain’s La Vera and Murcia regions, over oak smoke for weeks and then grinding them. It is also known as “Spanish smoked paprika.”
Its main difference from the red pepper powder used in Turkish cuisine is the distinct smoky, earthy aroma created by the smoking process. It comes in three main varieties, according to sweetness and heat: dulce (sweet), agridulce (medium), and picante (hot).
Nutritional Values of Pimentón
One hundred grams of pimentón provide approximately 280 kcal and are high in fiber. Values vary by variety and are approximate.
How Should Pimentón Be Consumed?
Pimentón is used in moderate amounts as a seasoning in dishes and as part of a balanced diet.
This information is general; pimentón is a spice and is not a substitute for medical treatment.
How to Choose Pimentón
Good pimentón is dark red, has a distinctly smoky aroma, and is labeled clearly as sweet, medium, or hot.
- It should be dark red, not pale
- It should have a distinctly smoky, earthy aroma
- The variety (dulce/agridulce/picante) should be clearly stated on the label
How to Store Pimentón
Pimentón can be stored for several months to one year in its sealed container in a dry, dark cupboard; keeping it away from light preserves its color and aroma.
Using Pimentón in the Kitchen
Pimentón is used most often in Spanish cuisine to season chorizo, in potatoes, paella, and stews, and in any dish where a smoky accent is desired.
Frequently Asked Questions
Are pimentón and red pepper powder the same thing?
No. Both are made from red peppers, but pimentón has a distinctly smoky taste because it is dried over smoke, while red pepper powder is generally dried in the sun or in an oven and is not smoky.
Which variety of pimentón is used in which dishes?
Dulce (sweet) is used in most dishes, agridulce (medium) in recipes calling for mild heat, and picante (hot) in dishes such as chorizo when pronounced heat is desired.
Is pimentón available in Türkiye?
It may be available at gourmet markets and spice shops under the name “Spanish smoked pepper.”