{"product_id":"smoked-paprika-by-spicewalla-1-5-oz","title":"Smoked Paprika by Spicewalla (1.5 oz)","description":"\u003cdiv class=\"gmc-wrap\"\u003e\n\n  \u003cdiv class=\"gmc-badges\"\u003e\n    \u003cspan class=\"gmc-badge-dark\"\u003eSmall Batch\u003c\/span\u003e\n    \u003cspan class=\"gmc-badge-orange\"\u003eSmoke \u0026amp; Color\u003c\/span\u003e\n    \u003cspan class=\"gmc-badge-light\"\u003e1.5 oz Tin\u003c\/span\u003e\n  \u003c\/div\u003e\n\n  \u003ch1\u003eSmoked Paprika by Spicewalla\u003c\/h1\u003e\n\n  \u003cp class=\"gmc-intro\"\u003e\u003cstrong\u003eThe spice that gives a rub its color and half its smoke.\u003c\/strong\u003e 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.\u003c\/p\u003e\n\n  \u003cp\u003eOn 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.\u003c\/p\u003e\n\n  \u003cul class=\"gmc-list\"\u003e\n    \u003cli\u003eWood-smoked peppers for savory smoke, not heat\u003c\/li\u003e\n    \u003cli\u003eDeep red color that builds a better looking bark\u003c\/li\u003e\n    \u003cli\u003eRoasted, ground, and packed to order in Asheville, NC\u003c\/li\u003e\n    \u003cli\u003eSalt free, so it layers into any blend you build\u003c\/li\u003e\n  \u003c\/ul\u003e\n\n  \u003chr class=\"gmc-rule\"\u003e\n\n  \u003ch2\u003eWhy It Earns A Spot In Every Rub\u003c\/h2\u003e\n  \u003cdiv class=\"gmc-grid\"\u003e\n\n    \u003cdiv class=\"gmc-card\"\u003e\n      \u003cspan class=\"gmc-tag\"\u003eFlavor Profile\u003c\/span\u003e\n      \u003ch3\u003eSmoky, Sweet, Savory\u003c\/h3\u003e\n      \u003cp class=\"gmc-note\"\u003eSmoke up front, a gentle pepper sweetness underneath, and no real heat to manage.\u003c\/p\u003e\n      \u003cul class=\"gmc-list\"\u003e\n        \u003cli\u003eWood-smoke aroma without a smoker\u003c\/li\u003e\n        \u003cli\u003eMild sweetness from the dried peppers\u003c\/li\u003e\n        \u003cli\u003eRich red color that carries into the crust\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"gmc-card\"\u003e\n      \u003cspan class=\"gmc-tag\"\u003eAmazing On\u003c\/span\u003e\n      \u003ch3\u003eChicken, Pork \u0026amp; Potatoes\u003c\/h3\u003e\n      \u003cp class=\"gmc-note\"\u003eThe bridge between a quick grill session and something that tastes like it took hours.\u003c\/p\u003e\n      \u003cul class=\"gmc-list\"\u003e\n        \u003cli\u003eRibs, pork butt, and grilled chicken\u003c\/li\u003e\n        \u003cli\u003eHomemade barbecue sauce and mop sauce\u003c\/li\u003e\n        \u003cli\u003eRoasted potatoes, corn, and cauliflower\u003c\/li\u003e\n        \u003cli\u003eChili, beans, and paprikash\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"gmc-card\"\u003e\n      \u003cspan class=\"gmc-tag\"\u003eHow To Use\u003c\/span\u003e\n      \u003ch3\u003eBloom It, Do Not Burn It\u003c\/h3\u003e\n      \u003cp class=\"gmc-note\"\u003ePaprika scorches fast over direct flame, so give it fat or indirect heat to work with.\u003c\/p\u003e\n      \u003cul class=\"gmc-list\"\u003e\n        \u003cli\u003eBloom in warm oil or butter, off high heat\u003c\/li\u003e\n        \u003cli\u003eBuild into rubs at roughly a quarter of the blend\u003c\/li\u003e\n        \u003cli\u003eFavor indirect heat once it is on the meat\u003c\/li\u003e\n        \u003cli\u003eStir into sauce at the end to keep the color bright\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"gmc-detail\"\u003e\n    \u003cspan class=\"gmc-detail-label\"\u003eSize\u003c\/span\u003e\n    \u003cspan class=\"gmc-detail-value\"\u003e1.5 oz sealed tin\u003c\/span\u003e\n    \u003cspan class=\"gmc-detail-label\"\u003eAmazing On\u003c\/span\u003e\n    \u003cspan class=\"gmc-detail-value\"\u003eChicken, pork, potatoes, sauces\u003c\/span\u003e\n    \u003cspan class=\"gmc-detail-label\"\u003eHeat Level\u003c\/span\u003e\n    \u003cspan class=\"gmc-detail-value\"\u003eNone\u003c\/span\u003e\n    \u003cspan class=\"gmc-detail-label\"\u003eVendor\u003c\/span\u003e\n    \u003cspan class=\"gmc-detail-value\"\u003eSpicewalla, Asheville, NC\u003c\/span\u003e\n  \u003c\/div\u003e\n\n  \u003chr class=\"gmc-rule\"\u003e\n\n  \u003ch2\u003eIngredients\u003c\/h2\u003e\n  \u003cp class=\"gmc-note\"\u003eSmoked Paprika. Made in the USA.\u003c\/p\u003e\n\n  \u003cp class=\"gmc-tip\"\u003eRunning 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.\u003c\/p\u003e\n\n  \u003chr class=\"gmc-rule\"\u003e\n\n  \u003cdiv class=\"gmc-cta-outline\"\u003e\n    \u003ch3\u003eBuild Your Own BBQ Box\u003c\/h3\u003e\n    \u003cp\u003eAdd Smoked Paprika to a custom box and stack your own lineup of rubs, sauces, and gear.\u003c\/p\u003e\n    \u003ca href=\"\/products\/build-a-bundle\"\u003eBuild A Bundle\u003c\/a\u003e\n  \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"Spicewalla","offers":[{"title":"Default Title","offer_id":49185366409433,"sku":"WALLA-RU-PAPRIKA","price":6.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0649\/4388\/2457\/files\/SmokedPaprikaProductImg.webp?v=1789051697","url":"https:\/\/www.grillmastersclub.com\/products\/smoked-paprika-by-spicewalla-1-5-oz","provider":"Grill Masters Club","version":"1.0","type":"link"}