Smoked Paprika Powder Hot from Spain (Extremadura Region)
Our smoked paprika powder comes from the Spanish region of Extremadura and is known for its intense smoky aroma and vibrant color.
What is Smoked Paprika Powder?
This spice is a typical Spanish seasoning, widely recognized from its use in chorizo sausage. It offers a spicy, smoky paprika flavor and is finely ground after being slowly smoked over oak wood. The paprika has an Asta color value of 140.
Culinary Uses of Smoked Paprika Powder
This spice has a distinctive smoky note and is traditionally used to flavor and preserve meats and sausages — most notably, the Spanish sausage chorizo, which contains smoked paprika (pimentón).
In Spanish cuisine, it is considered a universal spice and is generously used in everyday cooking. Its rich flavor is also well-suited to vegetarian dishes, adding depth and smokiness. It pairs nicely with fish, sauces, or marinades.
Historical Background of Paprika
The pepper plant was introduced to Spain by Christopher Columbus on his second voyage to Central America in 1493. While the exact origin of its culinary use is not documented, many believe that the monks of the Guadalupe Monastery in Extremadura were among the first to recognize its culinary potential.
Though there are no written records, the monks' reputation for flavorful cooking supports this theory. They are believed to have cultivated chili plants in their monastery gardens, spreading them gradually throughout Spain and later to other regions of Europe.
Paprika and Christopher Columbus
Within a century of its arrival in Spain, the chili plant had spread worldwide. This widespread cultivation led to a decline in the price of chili peppers, making them more accessible and diversifying local cuisines. The tradition of using pimentón became firmly established in the 16th century.
According to author Janet Mendel in her book “Traditional Spanish Cuisine,” Emperor Charles I played a role in popularizing paprika. After abdicating the Spanish throne, he retired to the Yuste Monastery in 1555, where he came to appreciate the spice. He reportedly recommended it to his sister, Queen Mary of Hungary. This exchange may have contributed to the spread of paprika in Hungary and the Balkan region.
From Monastery Secret to Culinary Staple
What was once a guarded ingredient among monks soon gained popularity and began to be cultivated across Europe. By the mid-19th century, Spain had developed a thriving industry in chili pepper production. The term "pimentón" became widely used in the early 20th century. Today, smoked paprika from Extremadura holds a protected designation of origin and is a key product of the region.
Proper Storage of Spices
To preserve the flavor and color of your smoked paprika powder, we recommend transferring it to airtight glass jars after purchase. Glass is a reusable and environmentally friendly alternative to cans.
Store the jars in a cool, dry place away from direct sunlight. Exposure to light can cause the spice to lose its color over time. With proper storage, smoked paprika powder retains its quality and aroma for an extended period.
