Paprika

Ingredients · Herbs & spices

Paprika

Ground dried peppers from sweet to smoked. Color is half the point; smoked paprika adds campfire depth.

In the air fryer. Blooms in oil. Alone on dry meat it can taste dusty. Mix into a wet rub.

Nutrition

Typical values per 1 tsp (2g)

6kcal

Protein
0g
Fat
0g
Carbs
1g
Fiber
1g

Approximate kitchen reference. Not a lab label. Brands and cuts vary.

Origin

Capsicum from the Americas, perfected as a spice in Hungary and Spain (pimentón).

Herbal & culinary notes

Carotenoids for color; smoked versions are about flavor, not medicine.

How to store

Cool, dark, sealed. Color fades with heat/light. Replace when dull and flat-tasting.

Food safety

Keep moisture out of the jar to prevent clumping and mold.

Food hazards

Rare spice contamination issues historically. Buy reputable brands. Smoked paprika is still a spice, not a preservative.

Recipes using Paprika

Browse all recipes