Smoked paprika, often called pimenton or smoked Spanish paprika, is made from peppers that are smoked and dried over oak fires. This process gives the red powder a rich, smoky flavor. The flavor is still sweet and cool without adding any heat to the dish, unless you purchase a hot, smoked variety.
Its smoked taste and amazing dark color pairs well with meat, vegetables, sauces, stews and raw foods, as well as with many dishes, like rice, egg, potatoes, paella, etc.
When experimenting with this paprika in a new dish, start with half a teaspoon in order to give an amazing, smoked flavor and aroma, and then increase it at will. As the smoked paprika is added to the food, the taste starts becoming more and more smoky, so use it with care.