Smoked Paprika: 6 kcal & 1 000 IU Vitamin A per Teaspoon of Sweet, Wood-Fired Spice

Also called **pimentón de la Vera**, it’s made by **slow-smoking ripe, dried red peppers over oak** for 24–48 hours, then stone-milling to a fine powder. Varieties: *dulce* (sweet), *agridulce* (semi-hot) and *picante* (hot).

|Calories|Carbs|Fiber|Protein|Fat|Vitamin A| |---|---|---|---|---|---| |6 kcal|1.2 g|0.9 g|0.3 g|0.3 g|≈ 1 000 IU (20 %)|

- **β-carotene & capsanthin** act as antioxidants and give vivid red colour. - Intense flavour lets you cut back on salt or fat for seasoning. - Trace **capsaicinoids** (in hot grade) may aid metabolism.

- Smoke compounds can taste bitter if overheated > 170 °C—sprinkle after cooking or bloom gently in oil. - Paprika can clump—store in airtight jar with desiccant. - Rare but possible nightshade allergy; monitor if sensitive to peppers.

**Sweet pepper with pronounced smoky-oak note**, mild heat (unless *picante*).

- Rub 1 Tbsp per 500 g protein for BBQ ribs or tofu. - Whisk into **romesco**, shakshuka, paella or devilled-egg yolk. - Finish roasted potatoes or hummus for ruby dust. - Keep dark, cool ≤ 12 months; warmth fades colour & aroma.