Pimentón hot — Spanish Smoked Paprika

Origin: Western Spain (Extremadura)

Pimentón is Spanish smoked paprika made from ripe red peppers (Capsicum annuum) that are slowly dried over wood smoke, then ground. The hot style layers gentle chili warmth onto deep, savory smoke—ideal for stews, beans, potatoes, eggs, seafood and rubs.

• Botany: Capsicum annuum • Family: Solanaceae
• Form: fine powder or small flakes
• Heat: mild–medium warmth (hot style)
• Flavor profile: sweet-peppery, smoky, warm and rounded
• Best for: goulash-style stews, beans, patatas, eggs, rubs, grilled veg/meat

Aroma & Taste

Sunny red pepper sweetness meets clean wood smoke and a balanced heat. It seasons with body and color rather than sharp burn.

Culinary Uses & Pairings

Stir into tomato sauces, aioli, braises, beans, rice and paella-style dishes; dust over fried or baked eggs; fold into butter or oil for seafood. Excellent in dry rubs for pork, chicken and roasted vegetables. Pairs with garlic, onion, oregano, thyme, bay, cumin, caraway, black pepper, lemon and olive oil.

How to Use (and Avoid Bitterness)

• Bloom gently: stir pimentón into warm fat (oil/butter) off the heat or on low for 10–20 s to release aroma.
• Add liquid soon after (stock, tomato, water) to prevent scorching—the powder burns quickly.
• Finish for color: add a pinch at the end for a fresh red hue and smoky top note.

Dosage & Tips

• Soups/stews: 1–2 tsp per 1 l (4 cups) base.
• Rubs/marinades: 1–2 tsp per 250 g (9 oz) meat or veg.
• Eggs/potatoes: 1/4–1/2 tsp per portion as a finishing dust.
• Hot style is potent—start small and adjust.

Ingredients & Allergens

Ingredients: Smoked hot paprika (pimentón), ground (Capsicum annuum).

Allergens: none mandatory in EN labeling for this single ingredient.

Storage & Shelf Life

Store airtight, cool, dry and away from light to protect color and aroma. Best within 12–18 months; close promptly after use.

Substitutes & Notes

Closest swaps: sweet smoked paprika + a pinch of mild chili, or regular paprika with a touch of smoked salt (flavor differs). Chipotle is smokier and darker—use sparingly if substituting.

Related Entries

• Paprika
• Piment d’Espelette
• Cumin

FAQ

Is pimentón hot?
The hot style has gentle to moderate heat; expect warmth, not intense spiciness.

Flakes or powder?
Powder disperses instantly and colors evenly; flakes add texture and a slower flavor release.

Why did it taste bitter?
It likely scorched. Bloom on low heat and add liquid quickly; avoid frying the powder on high heat.

Merchant contact: Orlandosidee — Spice Shop (see site imprint for full company details). Email: info(at)orlandosidee.de