There’s something about the aroma of smoke that makes the mouth water. Whether it’s ribs or brisket, paella or stew, foods that pack a punch of smoke are just irresistible — and typically require hours over low heat as they absorb flavor from the smoldering embers.
Good thing there’s a shortcut. It’s called smoked paprika, and it’s one of the most incredibly versatile, flavor-boosting spices imaginable. Ground smoked paprika, not to be confused with Hungarian paprika, hails from Spain, where it is called pimentón. It’s made by smoking sweet red chile peppers over oak fires for days.
In Spain, the powder is used in chorizo, paella and in the spicy, smoky sauce for patatas bravas. Unlike plain sweet paprika, which is primarily used for color, even the tiniest sprinkle of smoked paprika delivers instant slow-smoked flavor to meats, fish, tofu, potato salad, even deviled eggs. It’s pure genius when used as a rub for anything headed for the barbecue.
The most highly prized smoked paprika comes from Spain’s La Vera region, but there are dozens of brands made in the U.S. and abroad — some good, many not so much.
Great smoked paprika has intense, woodsy smoke flavors underscored by a hint of fruitiness from the peppers. Bad smoked paprika has little aroma and so little flavor that it adds little more than color to food.
Here’s the scoop on the smoked paprikas that will add smokehouse deliciousness to any dish, and the flat, bland impostors to avoid.
The Spice Lab Smoked Spanish Paprika
This brilliant red powder is ground extra-fine and has a great balance of woodsy burnt oak and a hint of sweetness from the peppers. $6.95 for 1.8 ounces on Amazon. (4 stars)
La Dalia Pimenton de la Vera Sweet Smoked Paprika
Powerful smoke flavor that doesn’t dissipate when roasted makes this a great choice for seasoning cuts of meat and rich dishes. But it’s more brown than red, and it’s missing the pepper note. $5.95 for 2.5 ounces on Amazon. (3½ stars)
Trader Joe’s Smoked Paprika
Those who like their smoked paprika extra-smoky and inexpensive should reach for this tin. It has beautiful color, a pinch of heat and sweet notes that work well in all dishes. $2.29 for 2.6 ounces. (3½ stars)
Morton & Bassett San Francisco Smoked Paprika
Big red pepper notes and a pleasant, if understated, level of smoke make this deep red powder a good option for those with refined, but delicate palates. $9.69 for 2 ounces at Raley’s. (3 stars)
Whole Foods Market Organic Smoked Paprika
There is nothing wrong with this powder, but the flavor isn’t quite bold enough to stand up in cooking. It would work best as a garnish on cooked foods. $3.19 for 2 ounces at Whole Foods. (3 stars)
The Spice Hunter Gourmet Smoked Paprika
Minimal smoke and a tomato-like aroma make this a lesser pick. The peppers in this version didn’t get enough smoke-time. $3.56 for 1.8 ounces at Sprouts. (2½ stars)
Spice Islands Smoked Paprika
This supermarket staple has a generous punch of smoke that would work well in a rub, but it lacks the complexity and brightness of the best smoked paprikas. $4.28 for 2.1 ounces at Walmart. (2 stars)
Simply Organic Smoked Paprika
The flavor of this powder is so understated that amounts need to be doubled or tripled in any recipe. $7.99 for 2.72 ounces at Whole Foods. (1 star)
Watkins Organic Smoked Paprika
The dark color of this doesn’t lie. It’s been smoked so long that it’s picked up an unpleasantly bitter note. $6.99 for 2.4 ounces at Sprouts. (½ a star)
McCormick Organic Smoked Paprika
This gritty paprika has little color and even less flavor. It tastes more like roasted tomatoes than peppers. $6.19 for 1.62 ounces at Raley’s. (½ a star)
Chiquilin Smoked Paprika
Just because it comes from Spain doesn’t mean it’s high quality. This powder is colorful, but it’s shockingly bland. $4.85 for 2.64 ounces on Amazon. (No stars)
Reviews are based on product samples purchased by this newspaper or provided by manufacturers. Contact Jolene Thym at timespickyeater@gmail.com. Read more Taste-off columns at www.mercurynews.com/tag/taste-off.