The most common type of smoked paprika is sweet, though spicy red peppers can also be dried and ground this way to make hot smoked paprika. This spicy version can be harder to find, however ...

1. Adjust 2 oven shelves so that one is close to the bottom, and one is in the middle position. Set the oven at 425 degrees. Brush a rimmed baking sheet lightly with olive oil.

Made from a range of dried and ground peppers, paprika features in Hungarian, Spanish, Moroccan, and West African cuisines, among others. Sweet, hot, or smoked, this pantry staple is worth getting ...

Ground smoked paprika, not to be confused with Hungarian paprika, hails from Spain, where it is called pimentón. It’s made by smoking sweet red chile peppers over oak fires for days.

If you’re worried about overpowering a dish, try cutting smoked paprika with some sweet to mellow it out and create a more well-rounded flavor, chef Alex Raij recommends in “The Flavor Bible.” ...

If you’re worried about overpowering a dish, try cutting smoked paprika with some sweet to mellow it out and create a more well-rounded flavor, chef Alex Raij recommends in “The Flavor Bible.” ...

Don’t use a sweet or red onion in this recipe. The flavor won’t carry through. Ingredients. 1/4 cup olive oil, plus extra for garnish. 1 medium regular onion, chopped fine (about 1 cup) ...

Clockwise from top left: sweet paprika, smoked paprika, hot paprika and Hungarian (sweet) paprika. (Rey Lopez for The Washington Post/food styling by Lisa Cherkasky for The Washington Post) X; ...