Smoked, Hot, Paprika

Choose between five different sizes.

The 1 oz swing-top bottle makes a beautiful presentation in the kitchen while the 3 oz and 5 oz resealable rice paper bags pack a lot of spice into limited shelf space.

The 20 oz and 40 oz jars are perfect for restaurant, food service use and work well in professional kitchens.   Contact us directly for bulk prices.

Burma Spice Gourmet Smoked Hot Paprika
SKU: PAP_SMOKED_HOT_G Categories: , ,


Smoked Hot Paprika at a Glance

Paprika in its most basic form is made by grinding pepper pods to create the bright red powder that is found in so many dishes. Depending on the type of peppers and how they are processed, paprika can be found in several different styles, including spicy and sweet paprika. Smoked hot paprika is common in chicken and seafood recipes and registers at about 750 Scoville Heat Units (SHU), meaning that it’s mildly hot. Although its flavor is necessary for some dishes, other dishes use smoked hot paprika mostly as a coloring agent. This is common in some soups and sauces. No matter what you’re using smoked hot paprika for, it will make your dishes stand out.

Cooking With Smoked Hot Paprika

Smoked hot paprika can add lots of flavor to many different kinds of dishes, as well as a beautiful pop of rich red color. Its unique flavor adds a slight smokiness and an element of spice that blends perfectly with many types of cream-based sauces and soups. It also pairs extremely well with various preparations of poultry, shrimp, and pork. It can be added to vinaigrettes and oils to add a rich flavor to salads, and it can give a smoky edge to either deviled or baked eggs.

Smoked hot paprika can also be added to soups and stews that accentuate lentils, sausage, beans, or seafood to provide a deeper and more complex flavor. It is very important to keep in mind that using paprika as a garnish or decoration will not provide you with a lot of flavors — paprika has to be heated in order for its full flavor to be released.

Smoked paprika is easy to use and easy to add to many dishes, and it also offers several health benefits. It is full of vitamin A, vitamin E, vitamin B6, and some vitamin C. It also contains capsaicin, which is the compound that gives peppers their spice, or heat. Capsaicin is known to help lower blood pressure, which can be a very beneficial side effect of paprika. If you’re on the fence about adding paprika to your meal, remember that it will add deep flavor and provide you with added health benefits while doing so!

Smoked Hot Paprika: History and Origination

Paprika is made by either grinding or drying different kinds of peppers. These peppers that paprika stems from were originally found in the Americas, specifically Mexico, during the time that the New World was being explored for the first time. These peppers were taken back to Spain in the sixteenth century, and eventually, the delicious spice of paprika was created and refined. Two main types of smoked paprika have evolved — there is Hungarian smoked paprika, which is made by drying the peppers in the sun, and there’s Spanish smoked paprika, which is made by smoking the peppers over smoldering wood.

Over the years, many types of paprika have been created and produced. Smoked hot paprika is one of the spicier varieties from Spain, which means that it is made by drying spicier peppers over burning wood. This is why smoked hot paprika can have a smokier flavor than other kinds of paprika.

Cultivation of Smoked Hot Paprika

Paprika is produced in several areas throughout the world, including Hungary, Serbia, the Netherlands, Spain, some areas of the United States, and China. The peppers are not very difficult to grow — like many other plants, they should be grown in well-draining fertile soil with lots of sunlight. Depending on the climate that they are being grown in, sometimes they are planted and kept indoors for the first part of their development and then later moved to the outdoors.

The harvest time for peppers depends on what type of pepper is being grown, but it usually ranges sometime between summer and fall. The more mature the pepper is, the brighter red it will be. When the peppers are bright red and ready to be harvested and dried, they are picked and their drying process starts. They are either dried over wood and smoked in the Spanish fashion, or they are left in the sun and dried in the Hungarian fashion.

About Our Smoked Hot Paprika

At Burma Spice, peppers are immediately set to dry in a smoke house after being harvested. This method of smoking ensures that the smoked hot paprika they produce will be full of rich flavor. All of the peppers used in our paprika are grown and smoked in Spain, which is one of the countries where paprika was first created — this means that the smoked hot paprika you purchase from Burma Spice is authentic. You’ll be able to taste the difference once you begin adding Burma Spice smoked hot paprika to your meals, and your family will thank you for it!

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Brand Name
Burma Spice
Product Name
Smoked Hot Paprika
USD 19.20
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Available in Stock

Additional information

Weight 0.4 oz
Dimensions 3 × 4 × 5 in

2 oz, 6 oz, 36 oz, 70 oz, 10LBS, 25LBS, 50LBS