Smoked paprika is a Spanish relative to the more widely used sweet Hungarian smoked paprika. It's made from pimiento peppers that have been dried and smoked over an oak fire, then ground into a fine powder.
Goes well with just about any savory food, including eggs, meat, poultry, stew, wild game, fish, shellfish, soup, boiled and steamed vegetables, rice, and creamy sauces. Smoked paprika should be used in paella and dishes where you want a deep, woodsy flavor.
Paprika contains vitamin A, capsaicin, and antioxidants. May help prevent inflammation and improve your cholesterol, eye health, and blood sugar levels.