Badia Smoked Paprika Spice, 16 oz

Smoked paprika — pimentón — is Spanish red peppers slow-dried over smoldering oak before grinding. The smoke is woven into the powder itself, lending a deep, savory campfire character without any chile heat. It's the spice that builds the color and soul of chorizo, paella, and patatas bravas.

Common Uses

Rub into pork shoulder, ribs, brisket, and chicken thighs for low-and-slow barbecue. Stir into chorizo, Spanish bean stews like fabada, and lentils. Bloom in olive oil for paella sofrito, octopus a la gallega, and patatas bravas sauce. Dust over deviled eggs, hummus, roasted carrots, and grilled corn. Mix into compound butters for steak.

Cuisine Context

Essential to Spanish cooking from Extremadura to the Basque Country — without it there's no chorizo, no pulpo a la gallega, no proper sobrasada. American pitmasters lean on it for the smoky depth a backyard kitchen can't pull from a smoker alone, and it anchors the spice cabinets of Hungarian and North African cooks who want smoke without raw chile.

Pro Tip

Bloom it in warm oil off the heat for 20 seconds before adding liquid — direct high heat scorches the sugars and turns the smoke bitter. Bloomed paprika oil drizzled over finished dishes adds a second layer of color and aroma.

Ships from Doral, FL.