Smoked Paprika Powder, 80g
Product Related Questions
Product Details
Deep smoke. Sweet pepper warmth. Striking red colour.
Urban Platter Smoked Paprika is made from red peppers that are dried, smoked and finely ground. Unlike ordinary paprika, it contributes a distinct wood-smoke character; unlike chilli powder, its purpose is flavour, aroma and colour rather than aggressive heat. Use it to give everyday food the slow-cooked depth of a grill or barbecue.
Why it belongs in your pantry
- Bold yet balanced: smoky and earthy, with mild sweetness and gentle warmth.
- Instant depth: adds a roasted, savoury dimension to simple ingredients without the need for a smoker.
- Vibrant natural colour: lends a rich brick-red hue to marinades, sauces, dips and roasted foods.
- Clean, single-spice character: pure smoked paprika powder with no unnecessary fillers, artificial colours or added preservatives.
- Highly versatile: equally at home in Indian, Mediterranean, Spanish, Mexican and modern global cooking.
Smoked paprika, regular paprika and chilli powder
- Smoked paprika: pronounced smoky aroma, mild sweetness and gentle heat; best for depth and grill-like flavour.
- Regular paprika: primarily sweet-pepper flavour and colour, with little or no smokiness.
- Chilli powder: usually chosen for sharper heat; some blends may also contain other spices.
Smoked paprika is not a direct substitute for chilli powder when intense heat is required. It is a flavour-building spice: combine it with chilli powder when you want both smoke and heat.
How to use it
- Roasted vegetables: toss potatoes, cauliflower, pumpkin, corn or mushrooms with oil, salt and smoked paprika before roasting.
- Paneer and tofu: add to yoghurt- or oil-based marinades for tikkas, skewers and pan-seared dishes.
- Pasta and sauces: stir into tomato sauce, arrabbiata, mac and cheese or creamy sauces for added depth.
- Dips and spreads: blend into hummus, labneh, mayonnaise, yoghurt dips or compound butter.
- Soups and beans: use in lentil soup, rajma, baked beans, chilli and stews to create a slow-cooked character.
- Snacks: season fries, popcorn, roasted makhana, nuts or chickpeas.
- Indian cooking: use sparingly in dal tadka, pulao, kebabs, chaats and gravies when a subtle charcoal-style note is desirable.
Suggested quantity
- For 250 g vegetables, paneer or tofu: start with 1 teaspoon.
- For a sauce serving two: start with 1/2 teaspoon.
- As a finishing spice: use 1/4 teaspoon, then adjust to taste.
The smoke develops quickly, so begin modestly. For marinades, mix the powder with oil, yoghurt or another moist ingredient for even coverage. When blooming it in oil, use gentle heat and only a few seconds; overheating can make paprika taste bitter.
Quick recipe: smoky paneer or tofu
Combine 200 g cubed paneer or tofu with 1 tablespoon yoghurt or oil, 1 teaspoon Urban Platter Smoked Paprika, 1/2 teaspoon garlic powder, salt and a squeeze of lemon. Rest for 15 minutes, then pan-sear or air-fry until golden. Finish with coriander and more lemon.
Storage
Keep the jar tightly closed in a cool, dry place away from direct sunlight, humidity and the heat of the stove. Always use a clean, dry spoon. Proper storage helps preserve the spice's colour, aroma and smoky flavour.
