Smoked Paprika

• Enhance the flavor of paella by stirring smoked paprika into the rice and seafood mixture during cooking. The smoky notes complement the saffron and seafood beautifully.
• Create a flavorful dry rub for grilled meats like chicken, pork, or ribs. Combine smoked paprika with other spices like garlic powder, onion powder, and chili powder for a robust flavor profile. Use it to season barbecue and get that authentic pit-smoked flavour.
• Add depth and complexity to stews and soups by incorporating a teaspoon or two of smoked paprika during the simmering process. It pairs well with ingredients like tomatoes, beans, and potatoes.
• Season roasted vegetables such as potatoes, sweet potatoes, or cauliflower with smoked paprika before roasting. It adds a delicious smoky flavor and a beautiful color to the vegetables. Perfect as a side-dish for your Sunday Roast.
• Infuse homemade sausages or chorizo with smoky flavor by adding smoked paprika to the meat mixture. This is a key ingredient in Spanish-style sausages.
• Sprinkle smoked paprika over deviled eggs or potato salad as a garnish to add a touch of smoky flavor and visual appeal. Try adding a dash of cayenne for a touch of heat for that extra oomph!

• Rich in antioxidants that fight free radicals and reduce inflammation.
• Good source of Vitamin A, supporting vision and immune function.
• Contains iron, essential for healthy blood and energy levels.
• May help boost metabolism due to capsaicin content.
• Potential anti-inflammatory properties that may ease pain.

To maximize the shelf life of smoked paprika, store it in an airtight container in a cool, dark, and dry place. Avoid storing near heat sources or in direct sunlight, as this can cause the paprika to lose its flavor and color. Properly stored, smoked paprika can maintain its quality for up to 2-3 years. Check for aroma; if the spice smells weak, it's likely past its prime, though still safe to use.