Smoked sweet paprika from Hungary
In southern Hungary, on the banks of the Danube, the village of Fajsz perpetuates a centuries-old tradition of paprika. This is where Dora , a passionate producer, cultivates a Hungarian smoked paprika renowned for its quality.
After harvesting, the peppers are slowly smoked over beechwood , using a traditional method. This process gives this smoky spice deep woody notes , without bitterness or excess. The resulting powder is fine, dark and intense red, with a powerful and warm aroma.
This exceptional smoked paprika is perfect for enhancing your dishes: grilled meats, roasted vegetables, sauces, eggs, or marinades. Just a pinch is enough to add character, authenticity, and depth to your recipes.
Produced in Fajsz by a family farm, this paprika is rewarded for its quality and represents a premium spice , resulting from a direct link with the land and those who cultivate it.
Smoked sweet paprika from Hungary
€7,38
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What is smoked paprika?
Add a touch of character to your dishes with our Hungarian Sweet Smoked Paprika , a 100% natural spice, rich in flavor and without heat. Obtained from Hungarian sweet peppers dried over a wood fire, this paprika reveals a unique, rounded and subtle smoky aroma , perfect for enhancing your recipes without overpowering them.
Grown in the renowned regions of Hungary, smoked sweet paprika is prized for its intense red color , slightly sweet taste, and delicate woody aroma . Unlike hot peppers, this paprika is not hot, making it ideal for home and gourmet cooking.
Use it to flavor your stews, grilled vegetables, roasted meats, sauces, marinades or even a homemade spicy oil . It adapts to all types of cuisine: Mediterranean, vegetarian, traditional or creative.
How to use smoked paprika?
Smoked paprika is a natural spice with a deep, woody and slightly sweet taste, obtained after traditional drying in beech wood . Highly appreciated for its ability to bring character and warmth , it colors and flavors a wide variety of savory dishes, from the simplest to the most refined.
How to use smoked paprika in cooking:
- To intensify the flavor: Smoked paprika instantly enhances dishes with its woody, smoky notes. Ideal for grilled vegetables, baked meats, marinades, barbecue sauces, or stews.
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As a finishing touch to your dishes: Sprinkled on a fried egg, mash, hummus, fresh cheese or even a pizza, it adds a unique aromatic relief , while visually enhancing the plate.
- In soups and stews: Its deep flavor is fully expressed in broths, stews, or long sauces. Use in small amounts to add character without weighing it down.
- In plant-based cooking: Smoked paprika is a great alternative to the smoky flavor of meat. It blends perfectly into vegetarian or vegan recipes, such as lentils, tofu, roasted vegetables, or meatless sauces.
Smoked Paprika Around the World – 5 Iconic Recipes:
🇭🇺 Hungary – Lecsó : stew of peppers, tomatoes, onions and smoked paprika, a simple and tasty traditional dish.
🇪🇸 Spain – Pulpo a la gallega : tender octopus on potatoes, seasoned with olive oil and smoked paprika.
🇩🇪 Germany – Kartoffelsuppe : Potato soup enhanced with smoked paprika for added depth.
🇲🇽 Mexico – Frijoles refritos : simmered black or red beans, often seasoned with smoked paprika and cumin.
🇺🇸 United States – Homemade BBQ sauce : essential for adding that smoky flavor so popular in marinades and grills.
Tips for using smoked paprika:
Recommended Amount: Use approximately 1/2 to 1 teaspoon for 4 people. Because its flavor is more intense than sweet paprika, it is recommended to use sparingly.
Cooking: Add it preferably at the end of cooking, or in a warm sauce. If heated too much, it can become bitter or lose its aromatic complexity.
Spice combinations: Smoked paprika goes very well with garlic, cumin, black pepper, sweet chili, coriander or even herbs like rosemary or thyme .
Why choose this paprika? This premium smoked paprika is grown and smoked by Dora in the village of Fajsz, Hungary, then slowly dried over beech wood using traditional methods. It has been awarded for its exceptional quality, intense color, and balanced flavor. An authentic, powerful, and original spice that meets the highest standards in cuisine.
The benefits of paprika
More than just a flavorful spice, smoked paprika is also a natural source of nutrients and plant-based active ingredients. Traditionally smoked over beechwood, it retains its properties while offering a tasty and healthy alternative to enhance your dishes.
Strengthens natural defenses
Like sweet paprika, smoked paprika contains a small amount of capsaicin, a molecule naturally present in sweet peppers. It helps boost the immune system and strengthen the body against seasonal infections.
Soothes inflammatory pain
Research suggests that smoked paprika, when consumed regularly, may help reduce some pain related to inflammation, particularly in the joints.
Promotes good circulation
Thanks to its richness in antioxidants and minerals, smoked paprika supports blood circulation. It can be a good addition to a balanced diet for those suffering from heavy legs or poor circulation.
Rich in iron and potassium
Smoked paprika is naturally rich in iron, making it an ally in preventing anemia, especially when combined with other sources of iron. It also contains potassium, which is essential for muscle contraction and nervous system balance.
An antioxidant spice
Vitamin E, found in smoked paprika, acts as a natural antioxidant. It helps protect cells from oxidative stress, while supporting cardiovascular and skin health.
Vitamin B2 and B6 intake
Vitamin B2 plays a role in maintaining mucous membranes and muscle tissue, while vitamin B6 is known to support scalp health and hair vitality.
The Lokayah Council
To fully enjoy the benefits of smoked paprika, avoid cooking it over high heat. Instead, add it at the end of cooking, in a warm sauce, or directly onto the plate. This will preserve both its woody aromas and its nutritional properties.
Dora now runs the family farm with energy and simplicity. She represents the fourth generation in a line of paprika producers, and has grown in step with the harvests and the seasons.
Over the years, she has inherited precise gestures, a keen eye for quality, and a deep knowledge of the plant. Decades of experience in growing and processing paprika have been passed down to her , with a true respect for traditional methods.
Smiling, demanding and fully invested , Dora ensures that each harvest produces a remarkable sweet paprika, renowned for its finesse and depth.
It is here, in Fajsz , a small village nestled in the south of Hungary, that this exceptional paprika grows. Very close to the Danube , the land is fertile, bathed in light, and surrounded by generous nature.
This peaceful place, where crops flourish between the river and the open sky, offers ideal conditions for paprika: a mild climate , rich soil , and a closeness to nature that is felt even in the intensity of the color and the finesse of the taste.
In Fajsz, the land is welcoming, the pace is calm, and the people are warm —elements that are reflected in every harvest.
Every year in September, the field comes alive. The harvest begins by hand , fruit by fruit, under the still-warm late summer sun. The peppers are then left to mature for six weeks , to develop their full aromatic richness.
Then comes the meticulous work: the stems are removed one by one, by hand , before the rest of the process. Here, nothing is automated , each step is based on human gesture, experience, and attention to detail. a short description for your image
