Pimentón (Spanish Smoked Paprika)
Image: Ljiljana Sundać · CC BY-SA 4.0
A dark red, smoky Spanish spice made by traditionally drying red peppers over oak smoke and grinding them. It has three main types: sweet, medium-hot, and hot.
What Is Pimentón?
Pimentón is a spice made by slowly smoking 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 key difference from the red paprika used in Turkish cuisine is the distinct smoky-earthy aroma that comes from the smoke-drying process. It has three main varieties based on sweetness and heat level: dulce (sweet), agridulce (medium), and picante (hot).
Nutritional Values of Pimentón
100 grams of pimentón contains approximately 280 kcal of energy; it is high in fiber. Values vary by variety and are approximate.
How Should Pimentón Be Consumed?
Pimentón is used in moderate amounts as a spice addition to dishes, as part of a balanced diet.
This information is general; pimentón is a spice, not a substitute for medical treatment.
How to Choose Pimentón?
A good pimentón has a dark red color, a distinct smoky smell, and clearly states its sweet/medium/hot variety on the label.
- The color should be dark red, not faded
- The smell should be distinctly smoky-earthy
- The label should clearly state the variety (dulce/agridulce/picante)
How Is Pimentón Stored?
Pimentón can be kept for several months to a year in a 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 paprika the same thing?
No; both are made from red peppers, but pimentón carries a distinct smoky flavor because it is smoke-dried, while red paprika is usually sun-dried or oven-dried and is not smoky.
Which variety of pimentón is used in which dish?
Dulce (sweet) is preferred in most dishes, agridulce (medium) in recipes wanting mild heat, and picante (hot) in recipes like chorizo where noticeable heat is wanted.
Is pimentón available in Turkey?
It can be found in gourmet markets and spice shops under the name "Spanish smoked paprika."