Volodymyr Hryshchenko VIA UNSPLASH A spoonful of paprika is pictured.

It’s vibrantly red, versatile enough to go in a variety of dishes and may even fight cancer? While the health benefits are still being studied, an average increase of more than 6% in sales indicates the popularity of smoked paprika continues to grow.

Paprika itself has been a key ingredient in cuisines around the world for centuries. However, the recent rise in the smoked variety among culinary experts is giving it new popularity in home-cooked dishes. You can incorporate the earthy flavor of this trending spice using a mix of inventive ideas and more traditional recipes.

What makes this

spice so special?

Paprika has its roots in Spanish cuisine. Smithsonian Magazine reports Christopher Columbus brought peppers from South America back to Spain during the 16th century. Both peppers and paprika — made by drying peppers and grinding them to a powder — quickly spread throughout Europe, Asia and Africa. While Hungarian hot paprika and sweet paprika became popular elsewhere, smoked paprika became the dominant style in Spanish cuisine.

Made first in the La Vera region of Spain, where it is called “pimenton,” smoked paprika requires drying sweet red peppers slowly over oak firewood. This smokiness gives a depth of flavor not found in other spices. “Smoked paprika is a great upgrade to traditional paprika,” says chef and pitmaster Kita Roberts of Girl Carnivore. “It offers a subtle, sweet, smoky flavor that can really enliven any recipe.”

These characteristics have contributed to paprika’s soaring popularity. Data Bridge Market Research reports an upward trend in the global paprika powder market size. With a compounded annual growth rate of 6.7%, it is projected to reach $9.22 billion by 2031. Aside from this, Healthline also states that it contains anti-cancer carotenoids, which are shown to fight oxidative stress thought to increase the risks of certain cancers.

These findings contribute to how consumers are starting to embrace paprika. Many professional chefs and pitmasters are already incorporating it into their recipes. Whether you’re already a fan of smoked paprika or inspired by this trending spice, here’s why the pros are using smoked paprika.

Why the pros can’t get enough paprika

Smoked paprika is a secret weapon in the kitchen and on the grill. “Smoked paprika is the backbone of a great BBQ rub,” says professionally-trained cook Michelle Goth of Blackberry Babe. “It’s my go-to spice when smoking chicken and pork to build a rich and colorful bark on the meat.”

In dry rubs and marinades, smoked paprika can boost the smokiness of brisket, ribs and pulled pork. It pairs well with other BBQ flavors like brown sugar, garlic and cumin. Even with lighter dishes, like fish and vegetables, it can add an intriguing layer of flavor.

Beyond the grill, smoked paprika can bring a touch of smokiness to indoor dishes without requiring a smoker. “I always recommend it when grilling meat on a gas grill,” says recipe developer Jen Wooster of Peel with Zeal. “It adds a little smoky flavor you can’t get when cooking over gas heat. It gives you that touch of BBQ without the effort.”

The increase in smoked paprika usage mirrors a growth in plant-based meat alternatives, recently reported to grow at over 15.18% per year by Arizton. For plant-based dishes, smoked paprika adds a richness that mimics the charred flavor of grilled meat.

How to use smoked paprika in your kitchen

Nearly all your favorite recipes can be spiced up with a sprinkle of paprika. Gill Miller, chef and food writer for The Guardian, explains, “This spice gives anything from meat and fish to roast vegetables a deep, savory hit. A little can go a long way.” Add some to your roasted veggies for a smokiness that will make them taste like they just came off the grill. You can also try paprika on potatoes or air fryer sweet potato cubes for a punch of flavor.

“I love smoked paprika because it adds a deep, smoky flavor and rich color to my BBQ without extra smoke time,” says Erica Blaire Roby, season two winner of Food Network’s “BBQ Brawl” and the creator of Blue Smoke Blaire. She adds how “it blends perfectly with other seasonings, enhances umami and gives my meats — especially my briskets, chuck roasts and steaks – that signature pitmaster smoky touch. Also, it adds an instant hit of smoky richness, even if you’re not using a smoker, and enhances the natural richness of beef. This is especially useful for dry rubs, sauces, or when grilling or gas grilling instead of smoking.”

Paprika complements many meats well. Skillet chicken fajitas or one-pan paprika chicken bring bright flavors to the dinner table. Alternatively, mix together smoked paprika with garlic powder, cumin, salt and pepper to make a dry rub for beef or fish.

Blend some paprika into soups and stews as well. A smoky lentil soup can provide extra warmth on a cold day. Paprika also pairs well with tomato, adding a layer of flavor to chili or tomato soup.

You can also add this smoked spice to sauces and dips. The burst of color and added taste will make restaurant-quality condiments in your kitchen. Mix paprika with mayonnaise for a spiced aioli or into a roasted red pepper hummus for an extra peppery punch.