Organic Smoked Paprika
Capsicum annuumClinical Encyclopedia
Organic smoked paprika is a spice made from grinding dried red peppers that have been smoked over oak wood, imparting a rich, smoky flavor. It is commonly used in various cuisines to enhance the taste and color of dishes.
Macronutrient Ratio
Caloric distribution of primary energy metrics per 100g
Micronutrient DV% Score
Top vitamins and minerals ranked by percentage of Daily Recommended Value
Complete Micronutrient Breakdown
Detailed concentration of essential micronutrients per 100g serving.
Vitamins
Minerals
Health Benefits
Possible Risks & Side Effects
How to Prepare & Consume
Best used as a seasoning in soups, stews, marinades, and rubs for meats. Can also be sprinkled on vegetables or used in sauces.
Smart Selection & Storage
Choose smoked paprika that is vibrant in color and has a strong aroma. Check for freshness dates.
Store in a cool, dark place in an airtight container to preserve flavor and potency.
Medicinal Profile & Bioactive Compounds
Therapeutic properties, key bioactive compounds, and clinical applications of this food.
May promote fat metabolism and has anti-inflammatory properties.
"Smoked paprika is a key ingredient in traditional Spanish dishes like paella and chorizo."
Myths vs Realities
Healthy Recipes
Smoky Paprika Quinoa Salad
A vibrant salad featuring quinoa, black beans, and fresh vegetables, all tossed in a zesty smoked paprika dressing.
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can black beans, rinsed
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 2 tablespoons olive oil
- 1 tablespoon organic smoked paprika
- Juice of 1 lime
- Salt and pepper to taste
- 1. Rinse quinoa under cold water and cook in vegetable broth according to package instructions.
- 2. In a large bowl, combine cooked quinoa, black beans, bell pepper, tomatoes, and avocado.
- 3. In a small bowl, whisk together olive oil, smoked paprika, lime juice, salt, and pepper. Pour over the salad and toss to combine.
Smoked Paprika Roasted Chickpeas
Crunchy roasted chickpeas seasoned with organic smoked paprika for a healthy snack that's packed with protein.
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 tablespoon organic smoked paprika
- 1 teaspoon garlic powder
- Salt to taste
- 1. Preheat the oven to 400°F (200°C).
- 2. In a bowl, toss chickpeas with olive oil, smoked paprika, garlic powder, and salt.
- 3. Spread chickpeas on a baking sheet and roast for 25-30 minutes until crispy, shaking the pan halfway through.
Smoked Paprika Grilled Chicken
Juicy grilled chicken marinated in a smoky paprika blend, perfect for a healthy dinner option.
- 4 chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons organic smoked paprika
- 1 teaspoon cumin
- Juice of 1 lemon
- Salt and pepper to taste
- 1. In a bowl, mix olive oil, smoked paprika, cumin, lemon juice, salt, and pepper.
- 2. Marinate chicken breasts in the mixture for at least 30 minutes.
- 3. Grill chicken over medium heat for 6-7 minutes per side or until cooked through.
Smoked Paprika Sweet Potato Wedges
Oven-baked sweet potato wedges seasoned with organic smoked paprika for a delicious and healthy side dish.
- 2 large sweet potatoes, cut into wedges
- 2 tablespoons olive oil
- 1 tablespoon organic smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1. Preheat the oven to 425°F (220°C).
- 2. In a large bowl, toss sweet potato wedges with olive oil, smoked paprika, garlic powder, salt, and pepper.
- 3. Spread on a baking sheet and bake for 25-30 minutes, flipping halfway through, until golden and crispy.
Smoked Paprika Lentil Soup
A hearty and nutritious lentil soup infused with the rich flavor of smoked paprika, perfect for any season.
- 1 cup lentils, rinsed
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon organic smoked paprika
- Salt and pepper to taste
- 1. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, and sauté until softened.
- 2. Stir in lentils, vegetable broth, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-35 minutes until lentils are tender.
- 3. Adjust seasoning if necessary and serve warm.
Smoked Paprika Cauliflower Steaks
Thick slices of cauliflower seasoned with smoked paprika and grilled to perfection, making a delightful vegetarian main dish.
- 1 large head of cauliflower, cut into 1-inch thick steaks
- 3 tablespoons olive oil
- 2 tablespoons organic smoked paprika
- Salt and pepper to taste
- 1. Preheat the grill to medium-high heat.
- 2. Brush cauliflower steaks with olive oil and season with smoked paprika, salt, and pepper.
- 3. Grill for 5-7 minutes on each side until tender and charred.
Smoked Paprika Hummus
A creamy and flavorful hummus infused with organic smoked paprika, perfect for dipping or spreading.
- 1 can chickpeas, drained and rinsed
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 2 tablespoons organic smoked paprika
- Juice of 1 lemon
- 1 garlic clove
- Salt to taste
- 1. In a food processor, combine chickpeas, tahini, olive oil, smoked paprika, lemon juice, garlic, and salt.
- 2. Blend until smooth, adding water as needed to reach desired consistency.
- 3. Serve with fresh veggies or pita bread.
Smoked Paprika Zucchini Noodles
A light and healthy dish featuring spiralized zucchini tossed in a smoky paprika sauce, perfect for a low-carb meal.
- 2 medium zucchinis, spiralized
- 2 tablespoons olive oil
- 1 tablespoon organic smoked paprika
- 1 clove garlic, minced
- Salt and pepper to taste
- 1. In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
- 2. Add spiralized zucchini and smoked paprika, tossing to coat. Cook for 3-5 minutes until zucchini is tender.
- 3. Season with salt and pepper and serve immediately.
Smoked Paprika Stuffed Bell Peppers
Colorful bell peppers stuffed with a savory mixture of quinoa, black beans, and spices, including smoked paprika.
- 4 bell peppers, halved and seeded
- 1 cup cooked quinoa
- 1 can black beans, rinsed
- 1 cup corn
- 1 tablespoon organic smoked paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- 1. Preheat the oven to 375°F (190°C).
- 2. In a bowl, mix quinoa, black beans, corn, smoked paprika, cumin, salt, and pepper.
- 3. Stuff each bell pepper half with the mixture and place in a baking dish. Bake for 25-30 minutes until peppers are tender.
Frequently Asked Questions (FAQ)
What is smoked paprika?
Smoked paprika is a spice made from ground, dried red peppers that have been smoked over oak wood.
Is smoked paprika spicy?
Smoked paprika has a mild flavor and is not typically spicy, though it can vary by brand.
How should I store smoked paprika?
Store in a cool, dark place in an airtight container to maintain freshness.
Can I use smoked paprika in baking?
Yes, it can add a unique flavor to baked goods, especially savory items.
What dishes can I use smoked paprika in?
It is great in stews, soups, marinades, and as a seasoning for meats and vegetables.
Is smoked paprika healthy?
Yes, it contains antioxidants and may have health benefits such as anti-inflammatory properties.
Can I substitute regular paprika for smoked paprika?
You can, but the flavor will be different; smoked paprika adds a distinct smoky taste.
Where does smoked paprika come from?
It is primarily produced in Spain, particularly in the La Vera region.