Hot paprika
A spice made from dried and ground red peppers, which adds colour, a smoky aroma and a warm heat to stews and sauces.
What it offers and why to use it
A spice made from dried and ground red peppers, which adds colour, a smoky aroma and a warm heat to stews and sauces. Add gradually, starting with a small amount. Toast briefly or add to a hot fat to release the aroma, but avoid burning it, as this can make it bitter.
A concentrated flavour profile that can be warm, spicy, sweet, earthy or smoky.
From shopping to cooking
Choose
When buying smoked paprika, check that it retains its aroma and colour, that the packaging is dry and sealed, and that it is not clumpy, infested or stale.
Store
Store in a cool, dry, dark place. Whole spices retain their aroma for longer than ground spices.
Prepare
Add gradually, starting with a small amount. Toast briefly or add to a hot fat to release the aroma, but avoid burning it, as this can make it bitter.
How to make the most of it
Good pairings
Pairs well with stews, vegetables, pulses, rice dishes, meats, fish, sauces and marinades.
How to substitute it
Cayenne adds more heat but less sweet pepper flavour; sweet paprika plus a pinch of chilli is often closer. Adjust gradually.
Recipes with hot paprika
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