Pimentón mild sweet — Spanish Smoked Paprika
Origin: Extremadura, Western Spain
Pimentón mild sweet is made from ripe red peppers (Capsicum annuum) that are slowly smoke-dried and ground into a vivid, aromatic powder. It offers fruity sweetness, gentle warmth and clean wood-smoke notes—perfect for everyday cooking.
- Botany: Capsicum annuum • Family: Solanaceae
- Style: smoked, mild & sweet (little to no chili heat)
- Forms: fine powder (occasionally small flakes)
- Profile: fruity-sweet pepper, warm, savory smoke, bright red color
- Best for: stews, beans, eggs, potatoes, vegetables, rubs and marinades
Aroma & Flavor
Round, sweet pepper flavor with soft warmth and a balanced smoky finish. It seasons dishes with color and depth rather than strong heat.
Culinary Uses & Pairings
Stir into tomato sauces, bean pots, vegetable stews, paella-style rice and pan sauces; dust over fried or baked eggs and roasted potatoes; fold into butter or oil for seafood and vegetables. Pairs well 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 oil/butter off the heat or on low for 10–20 s to release aroma.
- Add liquid promptly (stock, tomato, water) after blooming—paprika burns quickly if fried on high heat.
- Finish for color: add a pinch at the end for a fresh red hue and fragrant 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.
- Because it’s mild, you can be generous—build gradually to taste.
Ingredients & Allergens
Ingredients: Smoked sweet 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: regular sweet paprika plus a pinch of natural smoke (or smoked salt), or sweet smoked paprika blended with a touch of hot paprika if you need more heat. Flavors will differ—adjust to taste.
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FAQ
Is “mild sweet” pimentón spicy?
Very little—expect warmth and smoke, not strong heat.
Powder or flakes?
Powder disperses instantly and colors evenly; flakes (if available) add light texture and a slower release.
Why did it taste bitter?
It likely scorched. Bloom on low heat and add liquid quickly to protect the spice.
Merchant contact: Orlandosidee — Spice Shop (see site imprint for full company details). Email: info(at)orlandosidee.de