Capsicum annuum species
Country of Origin: Spain
Paprika was first brought to Spain in the 16th century by Columbus after his grand voyage to America. Paprika was cultivated in North America and Central Mexico for centuries but the Spanish were the first who dried and ground the red fruits to make the spice we know today. Sweet paprika comes mostly from the variety of capsicums called bell peppers or sweet peppers but also cayenne peppers and chili peppers.
Smoked sweet paprika comes from La Vera in Spain. It is a high quality paprika, smoke-dried with oakwood to give it its distinctive smoky aroma. Its taste is sweet and mild.
The Spanish use smoked sweet paprika in sausages, such as chorizo and lomo pork loin and in paellas. In the Balkan countries sweet paprika is widely used to add red color in soups, sauces, and marinades. In the US smoked sweet paprika is used for barbecue pork and deviled eggs.
Smoked sweet paprika is an excellent spice to be added raw on top of the dishes, at the end of the recipe, as overheating makes it a bit bitter. It can be used to season dishes with chicken, pork and beef as well as dishes with grilled and oven-baked vegetables and potatoes. Smoked sweet paprika adds delicate taste to rice recipes and also omelettes, soups and tomato sauces. It can also be added in sausages and meatballs prior to cooking. Smoked sweet paprika can be added in yogurt dips to uplift their taste. It can also be added on top of white cheese like feta cheese.
Smoked sweet paprika combines best with greek oregano, greek thyme, garlic powder, onion powder, ground turmeric, saffron, ground cumin and ground cardamom.