Smoked Paprika: Sweet, Bittersweet, Hot

Three Types of Pimenton

Spanish smoked paprika comes in three varieties: dulce (sweet), agridulce (bittersweet), and picante (hot). All are made from peppers dried over oak smoke.

Sweet (Dulce)

Mild and smoky with no heat. Use in paella, roasted potatoes, deviled eggs, and anywhere you want smoky depth without spice.

Bittersweet (Agridulce)

A middle ground with a slight tang. This is the traditional choice for chorizo and Spanish stews. Harder to find outside specialty shops.

Hot (Picante)

Packs genuine heat alongside the smoke. Use in chili, barbecue rubs, and spicy bean dishes.

Tips

• Bloom in oil for 30 seconds to release flavor before adding other ingredients
• Store in a dark, cool place — light destroys its color and flavor
• Replace every 6-8 months for best results
• A little goes a long way: start with 1/2 tsp

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