Pimentón Guide: 4 Types of Spanish Smoked Paprika

Pimentón is Spanish smoked paprika. Like other varieties of paprika, pimentón comes from a mild Hungarian variety of Capsicum annum, the most common red pepper species. Spanish paprika is classified according to heat level and drying process. Most pimentón is either sun-dried or dried over an oak fire that gives it a smoky flavor.

The different varieties of pimentón vary widely in flavor and heat, so most Spanish recipes will specify the best type of paprika for the dish.

1. 1. Pimentón dulce: Literally "sweet paprika," pimentón dulce comes from the mildest peppers. Sweet paprika can be further classified by the drying process, so you'll find both sweet smoked paprika and sweet sun-dried paprika at Spanish grocery stores.
2. 2. Pimentón picante: Pimentón picante, or hot paprika, is spicier than other types of pimentón (though not as spicy as hot peppers like cayenne). Pimentón picante is typically made from various types of hot dried peppers.
3. 3. Pimentón agridulce: Pimentón agridulce means "bittersweet paprika." It has more of a bite than pimentón dulce but less heat than pimentón picante, and usually comes from the jariza pepper variety.
4. 4. Pimentón de la Vera: Pimentón de la Vera PDO comes from the Extremadura/La Vera region of Spain and dries in smoke from a holm oak wood fire before being stone-ground. The oak fire gives Pimentón de la Vera an intense smokiness.

Pimentón is essential to Spanish cooking, flavoring such national dishes as chorizo and paella. Its bright red color and smoky flavor make it the perfect finishing touch for a variety of tapas such as grilled octopus and patatas bravas. Use a sprinkle of the smoked varieties to add just-grilled flavor to any finished dish; since the smoky flavor can be overpowering, it's best to add just a pinch.

In Spain, pimentón just means “paprika.” Like Hungarian paprika, though, Spanish paprika has its own traditions and classifications, so it's worth seeking out the real deal if you're a fan of Spanish cuisine.

Typical grocery store paprika is usually machine-dried and lacks the smoky, sweet depth of pimentón. Whereas paprika from the U.S. usually comes from red bell peppers, Spanish pimentón comes from a wide variety of local peppers with differing levels of sweetness and spice.

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