Small Batch
Smoke & Color
1.5 oz Tin
Smoked Paprika by Spicewalla
The spice that gives a rub its color and half its smoke. Also sold as pimenton, smoked paprika comes from the same long red peppers as sweet paprika, dried over wood smoke instead of sun. The result is savory and mellow rather than hot, and it is what gives chorizo its deep red.
On the grill it does two jobs at once. It carries a wood-smoke note into anything you cook fast over direct heat, and it drives the mahogany color that makes ribs and chicken look like they sat in a smoker all afternoon. Build it into a rub, stir it into a barbecue sauce, or toss it with potatoes before they roast.
- Wood-smoked peppers for savory smoke, not heat
- Deep red color that builds a better looking bark
- Roasted, ground, and packed to order in Asheville, NC
- Salt free, so it layers into any blend you build
Why It Earns A Spot In Every Rub
Flavor Profile
Smoky, Sweet, Savory
Smoke up front, a gentle pepper sweetness underneath, and no real heat to manage.
- Wood-smoke aroma without a smoker
- Mild sweetness from the dried peppers
- Rich red color that carries into the crust
Amazing On
Chicken, Pork & Potatoes
The bridge between a quick grill session and something that tastes like it took hours.
- Ribs, pork butt, and grilled chicken
- Homemade barbecue sauce and mop sauce
- Roasted potatoes, corn, and cauliflower
- Chili, beans, and paprikash
How To Use
Bloom It, Do Not Burn It
Paprika scorches fast over direct flame, so give it fat or indirect heat to work with.
- Bloom in warm oil or butter, off high heat
- Build into rubs at roughly a quarter of the blend
- Favor indirect heat once it is on the meat
- Stir into sauce at the end to keep the color bright
Size
1.5 oz sealed tin
Amazing On
Chicken, pork, potatoes, sauces
Heat Level
None
Vendor
Spicewalla, Asheville, NC
Ingredients
Smoked Paprika. Made in the USA.
Running a gas grill? Smoked paprika in the rub plus a foil packet of wood chips gets you most of the way to a charcoal flavor profile.
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