Smoked Hungarian Paprika
Big flavor with a smoky finish! Our smoked Hungarian paprika brings rich, earthy flavor and vibrant red color to everyday cooking.
Uses
Add to goulash, soups, stews, beans, and roasted vegetables. Mix into rubs for chicken, pork, or beef, or sprinkle over eggs and potatoes. When cooking in oil, use gentle heat and stir briefly to keep the paprika from scorching.
From the Colonel
Made from ground dried peppers, our Hungarian paprika is smoked in-house to bring out its flavor. Its rich, earthy taste works beautifully in dishes from around the world.
Two Quick Recipes
Smoky Roasted Potatoes
Toss 1 pound potatoes, cut into 1-inch pieces, with 2 tablespoons olive oil, 1 teaspoon smoked Hungarian paprika, ½ teaspoon garlic powder, and ½ teaspoon salt. Roast at 425°F for 30–35 minutes, turning halfway through, until browned and tender.
Smoked Paprika Dip
Mix 1 cup sour cream with 1 teaspoon smoked Hungarian paprika, ½ teaspoon garlic powder, 1 teaspoon lemon juice, and ¼ teaspoon salt. Refrigerate for 20 minutes before serving with chips, vegetables, or roasted potatoes.