Hot Paprika is ground from sun-dried hot chili peppers, milled fine into a deep red powder. It carries the same sweet, fruity backbone as our Spanish Paprika, with a clean heat that builds underneath rather than hitting you up front.

This is the one I reach for when a dish needs colour and warmth but not smoke. Chorizo and potato stews, paella, roast chicken, deviled eggs, and any rub where I want the heat sitting under the other spices instead of on top of them.

Start with about half of what you would normally use of sweet paprika and build from there. Because it is unsmoked, it plays well alongside our Smoked Paprika when you want both depth and heat in the same dish.

Store it sealed, away from light and heat. Paprika loses its colour and aroma faster than most spices once it is open.