Description
Paprika that actually tastes like smoke.
A lot of grocery-store smoked paprika gets its flavor from smoke flavoring added to plain ground pepper. Ours is two ingredients: sweet red peppers and real hardwood smoke. Turn the jar around and count.
Sweet, not spicy.
This is sweet smoked paprika — it brings warmth, gentle sweetness, and a deep red color, not chili heat. Mild enough for the whole family, bold enough to notice.
How to use it.
Essential for chicken, fish, and roasted vegetables. Stir it into deviled eggs, potatoes, soups, stews, rice, and pasta, or dust it over a finished dish for color and aroma. Rub it onto meat and veg before they hit the grill. Anywhere a recipe calls for smoked or sweet paprika, this steps in with real hardwood-smoked depth.
Keep it fresh.
Store sealed, cool, and out of direct light to protect the color and aroma.
No MSG. Gluten-free. No additives. Veteran-made.
Sweet Paprika With Hardwood Smoke
Paprika is ground from dried red peppers. Some are hot. Some are sweet. SmokED Paprika is the sweet kind, with hardwood smoke. It brings a deep red color, gentle sweetness, and a warm, smoky taste. It does not bring chili heat.
That makes it a perfect everyday spice. It is mild enough for kids and bold enough that you notice it. Two ingredients: paprika powder and hardwood smoke. Turn the jar around and count.
What’s In It
Paprika powder and hardwood smoke. No salt. No sugar. No MSG. No additives. Gluten-free.
The Flavor Profile
Sweet, fruity pepper flavor comes first. Then a warm, smoky finish. There is no burn. It tastes like roasted red peppers with a hint of campfire.
What to Put It On
- Chicken: gives roasted or grilled chicken a rich red color.
- Fish and shrimp: a light dusting before searing or grilling.
- Deviled eggs: the classic finishing touch, now with smoke.
- Potatoes: roasted, mashed, or in potato salad.
- Soups and stews: goulash, chili, and bean soups.
- Rice and pasta: Spanish rice, paella, and mac and cheese.
- Roasted vegetables: cauliflower, carrots, and peppers.
- Homemade rubs: the base of most BBQ rubs.
Smoky Roasted Potatoes
Cut 2 pounds of potatoes into bite-size pieces. Toss them with 2 tablespoons of oil, 2 teaspoons of SmokED Paprika, 1 teaspoon of SmokED Garlic Powder, and salt. Roast at 425°F for 30 to 40 minutes. Flip them halfway. Pull them when they are golden and crispy.
Pro Tip: Bloom It in Oil
Paprika’s flavor and color come alive in fat. Stir it into warm oil or butter for 20 to 30 seconds before adding it to a dish. Keep the heat low. Paprika burns fast and turns bitter if it gets too hot.
Keep It Fresh
Store it sealed, cool, and out of direct light. Light and heat fade the red color and the aroma.
Clean Label. Two Ingredients.
No salt. No sugar. No MSG. No additives. Gluten-free. From a Navy veteran-founded brand.
All Natural Ingredients, Gluten Free, and Non-GMO.
