Badia Smoked Paprika Spice, 3.75 oz

Spanish pimentón made from peppers slowly dried over oak wood, ground to a deep red powder with rich smoke and gentle sweetness. The 3.75 oz size supports regular grilling, roasting, and stews.

Common Uses

Essential in patatas bravas, chorizo, paella, and Galician pulpo a la gallega. Rub onto pork shoulder, chicken wings, and salmon before grilling or roasting. Stir into romesco, aioli, and hummus. Season deviled eggs, roasted potatoes, and white bean stews. Use it to smoke-season dishes when live fire isn't an option — gumbo, chili, lentil soup, and Brunswick stew all gain depth from a spoonful.

Cuisine Context

Smoked paprika is the soul of Spanish cooking, born in La Vera where peppers have been oak-smoked for centuries. It's what gives chorizo its color, paella its base note, and tapas bars across Spain their signature aroma. Beyond Spain, it's become the workhorse for cooks adding smoke without a grill.

Pro Tip

Add smoked paprika off-heat or at the end of blooming — its delicate smoke compounds scorch quickly and turn bitter if cooked over high heat for too long.

Ships from Doral, FL.