Smoked Paprika

SPECIFICATION View
Material
402894
Grouped product items
Package TypeShips InPriceQty
50 lb. Box 7 Business Days

from Las Cruces, NM

$270.00 ($5.40/lb)
Out of Stock
Minimum Order Quantity: 3
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Overview
Specification Download
Cerificate of Analysis (COA)

ofi products are produced to meet our specification. Once you place an order, batch level COA’s are emailed to you at the time of shipment. Please note, the COA will contain all microbiological and physical & chemical analysis parameters available on the spec. Please be sure this specification will work for your application prior to purchasing.

Physical & Chemical Overview
Granulation 95.0% minimum through US #30
Treatment ETO Treated
Scoville/Heat Unit Mild (50-2,500)
Microbiological
Standard Plate Count (CFU/g) 1,000,000 maximum
Yeast / Mold / Coliform (CFU/g) 1,000 max / 1,000 max /1,000 max
E Coli None Detected
Salmonella None Detected
Storage & Shelf Life
Storage Between 55-80F (3-12C)

Where is smoked paprika cultivated?

Paprika is believed to have originated in Southern Mexico, Central America and the West Indies. Today, the spice can be found growing in Hungary, Spain, South America, India, the United States and the Mediterranean. The main varieties of paprika are Hungarian paprika and Spanish paprika, which differentiate in heat and sweetness.

ofi Spices’ brick red, finely ground, smoked paprika is a natural way to add the flavor of smoke to your dishes. Our peppers are grown in the Southwestern United States, then wood smoked, dried and powdered at our processing facility in Las Cruces, New Mexico.

Applications of smoked paprika

So, what can smoked paprika be used for? Smoked paprika has many applications, including: 

  • In marinades, smoked sauces and salsa
  • Sprinkled over deviled eggs for garnish
  • To spice and color cheeses and cheese spreads
  • Added to tandoori chicken to give it its characteristic red color
  • As an emulsifier to bond oil and vinegar in salad dressings
  • Used in dishes with chickpeas, potatoes and beans
  • Add to dry rubs for any type of meat or plant protein 
  • Giving paella a rich, red color and smoky flavor

History of smoked paprika

Paprika is of the plant genus Capscicum. Its origins can be traced back to the Americas, where in southern Mexico, Central America and the Antilles Islands, Native Americans were using it as a seasoning and for it’s healing properties.

After Christopher Columbus discovered paprika in America, he brought the spice to Europe, from there, it eventually made its way to Hungary, where it was first used as a decorative houseplant. The name "paprika" derives from the eighteenth century as a form of the south-slavic “papar” and then, after the Hungarian usage, the word became international and universal. 

Smoked paprika, is made from peppers that have been dried and smoked over fire, then ground into powder. It is sometimes called pimenton, smoked pimenton, sweet paprika, as its quite mild and sweet, or Spanish paprika.

More Information
Ships In7 Business Days
Ships FromLas Cruces, NM
Box Dimensions15.5"L x 14"H x 11.5"W
Shipping & Delivery

Let us do the heavy lifting! We offer competitive shipping rates to the contiguous United States. Depending on your total order weight, you will have the option to select from the following shipping methods.

  • Free Ground Shipping (samples only)

  • FedEx Ground or 2-Day Parcel (add your product to the cart to get a live rate

  • Less-Than-Truckload Freight for orders over 150 pounds. No surprises. We offer fixed table rate shipping. View rates

  • Full-Truckload Freight for orders over 19,000 pounds

SpecificationSmoked Paprika Spec
PDF Halal - Spices - Las Cruces - Mar 2024 Download
pdf Gluten Free - Spices - Las Cruces - Oct 2024 Download
Customer Questions
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