1. Sweet Paprika (Classic)
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Mild, fruity, and slightly earthy
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Commonly used in dishes like deviled eggs, potato salads, and creamy sauces
2. Smoked Paprika (Spanish Pimentón)
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Deep, smoky flavor with a wood-fired aroma
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Often used in chorizo, paella, soups, and roasted meats
🇪🇸 Spanish smoked paprika is traditionally made by drying peppers over oak fires, a technique perfected in Spain’s La Vera region.
3. Hot Paprika
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Mild to moderately spicy
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Adds both heat and sweetness
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Ideal for stews, spice rubs, and spicy dips
