Ingredients · Spices and dried aromatics
Smoked paprika
How long it keeps
About 24 months unopened
Source: FoodKeeper (USDA), 238 Spice/spices, ground, 2–3 Years · https://catalog.data.gov/dataset/fsis-foodkeeper-data
What ends it. It stops tasting of much long before it becomes unsafe to eat. How to make it last longer
Storage
Cool, dark, airtight. Adds the savoury depth that tinned cooking is usually missing.
Worth reading
The pack
- Typical UK size
- 40 g
- Weight packed
- 65 g
- Volume
- 90 ml
Computed from net weight and standard pack geometry, not weighed. Manufacturers publish net weight and nobody publishes packed weight or displaced volume, so this is an estimate and is labelled as one.
Per 100 g
Deliberately narrow. These are the five things a long-life diet actually gets wrong, plus energy and protein. It is not a general nutrition model and is not meant to be.
- Energy
- not measured
- Protein
- 14.1 g
- Fibre
- 34.9 g
- Vitamin C
- 1 mg
- Vitamin A
- 4926 µg
- Omega-3
- not measured
- Sodium
- 68 mg
Source: CoFID 2021: 13-879 Paprika
24 recipes using smoked paprika
- Baked beans worth eating
- Barbecue butter beans
- Big-batch tomato base
- Black bean and hot sauce wraps
- Black bean and sweetcorn chilli
- Chilli from dried kidney beans
- Chorizo and apricot stew
- Chorizo and chickpea stew
- Chorizo with soft polenta
- Corned beef hash
- Frankfurters with white beans
- Fried breadcrumbs with chorizo
- Fried tortilla with tomato and beans
- Kidney bean and tomato soup
- Mackerel pate on oatcakes
- Mixed bean and paprika stew
- Mussel and tomato rice
- Paprika and potato goulash
- Paprika potatoes with hot sauce
- Refried black beans
- Sauerkraut and corned beef hash
- Smoky chickpea and tomato stew
- Tinned mussels in tomato and chilli
- Tomato and red lentil soup