Smoked Paprika vs. Regular Paprika: How Do They Differ?

In simple terms, paprika is a spice made by grinding dried peppers. It comes in a vibrant red hue and can vary in spiciness, from mild and sweet to hot and bold. Here's what you should know about this versatile spice.

What Exactly Is Paprika?

One of the most confusing aspects of paprika is that there's no single, universal type of pepper used to make it.

Paprika can be made from many different kinds of peppers, with various strains of paprika chiles being used around the world, depending on regional availability. This results in a wide range of flavors, so the best way to figure out which paprika works best for you is to experiment. Taste preferences are personal, so don't hesitate to explore different varieties and brands until you discover your favorites. If possible, buy paprika in smaller quantities, as its flavor tends to lose potency after about six months.

Hot vs. Sweet Paprika: What's the Difference?

Paprika typically falls into two main flavor categories: hot and sweet. The sweet variety is the most common in most grocery stores, while hot paprika can be harder to find. If you come across it, be sure to grab a jar and try it in your next dish. Hot paprika not only adds a spicy kick but also brings a unique fruity note that distinguishes it from its sweeter counterpart.

Spanish vs. Hungarian Paprika: A Flavor Showdown

Paprika can be classified by origin into Spanish, Hungarian, and 'generic' categories. Spanish paprika is typically sweet and made from Spanish chiles. Hungarian paprika is often considered the most flavorful and is available in both hot and sweet varieties. It’s made from ground Hungarian peppers. In Hungary, paprika is further divided into eight different types based on levels of heat and sweetness.

Generic paprika is the most common and affordable variety you'll find on the market. Typically found in jars from mainstream spice brands, it’s not necessarily poor in quality but tends to lack the intense flavor found in Hungarian or Spanish paprika. Made from a mix of peppers grown around the world, with many sourced from California, its flavor is mild, lacking a distinct sweetness or spiciness. It’s best used when combined with other spices, adding a background note rather than taking center stage.

What is Smoked Paprika?

The main difference between regular paprika and smoked paprika is the drying method. Smoked paprika is made by drying red peppers over smoke, rather than air. This process allows the pepper's oil to absorb the smoke, creating a richer, more intense flavor. Oak wood is commonly used for smoking, imparting a deep, almost charred taste. The result is a drier, more powdery texture with less tendency to clump together.

Smoked paprika is typically a smoked version of sweet Spanish paprika, also known as pimenton. In Spain, there are strict regulations surrounding the production of this smoked paprika, ensuring it’s made using traditional drying and smoking methods. While smoked hot paprika does exist, it’s much rarer to find, especially in the U.S. The sweet variety works beautifully with the smoky process, as the sweet, floral notes of the pepper pair wonderfully with the charred, smoky flavor.

How to Use Paprika in Cooking

Paprika is Hungary's national spice, featured prominently in many classic Hungarian dishes. One of the most famous is paprikash, a dish that highlights paprika’s flavor by cooking chicken in a sauce made from Hungarian paprika, onions, and butter. In Spain, paprika plays a key role in iconic dishes like paella, a rice dish infused with saffron and sweet Spanish paprika, often paired with seafood. Another popular Spanish dish, patatas bravas, lets paprika shine in a spicy sauce served over crispy fried potatoes—a guaranteed crowd favorite.

Try These Delicious Paprika Recipes:

• Paprika Chicken Thighs and Rice Skillet
• Creole Seasoning Blend
• Turkish Chicken Kebabs
• Hungarian Goulash
• Hungarian Mushroom Soup

Smoked paprika is an excellent choice for elevating barbecue dishes or meat rubs. It adds a rich, smoky flavor that pairs perfectly with grilled or charred meats. It’s also great in spice blends for roasted vegetables or as part of a Cajun seasoning for blackened fish. For a surprising twist, try adding smoked paprika to aioli—it’s a fantastic dip for everything from fries to fried chicken to fresh veggies.