Smoked paprika substitutes
Smoked paprika substitutes — 6 options, ranked, with the exact amount
Use Regular paprika + liquid smoke
Same amount as the smoked paprika
Plus ¼ tsp liquid smoke per tbsp
Similar spice with different preparation.
The best substitutes for smoked paprika are regular paprika with liquid smoke, chipotle powder, or ancho chili powder, depending on the use.
- Verdict —
- Works
- Best for —
- rubs
Updated 26 Jul 2026 · no sponsored swaps
But first: what’s the smoked paprika doing?
Pick your caseDo you have plain paprika on the shelf, and can you get smoke from somewhere else?
This is the best route, because plain paprika already covers the colour and the sweet-pepper base and you are only borrowing the smoke. Use paprika measure for measure, then add about ¼ tsp liquid smoke or smoked salt per tablespoon of paprika. Add the smoke off the heat and taste before adding more - liquid smoke is very strong and cannot be taken back out. Smoked salt also seasons, so hold back some of the recipe's salt.
Notes on regular paprika + liquid smoke or regular paprika + smoked salt
Same amount
That is the same product under its Spanish name, so use it measure for measure and change nothing. Check the label though: pimentón dulce on its own means sweet Spanish paprika and is not necessarily smoked. The words de la Vera or ahumado are what tell you there is smoke in the tin.
Notes on pimentón
Same amount
Chipotles are smoked jalapeños, so the smoke is genuine and the colour is close. The catch is heat: chipotle runs roughly 5,000-10,000 SHU where sweet smoked paprika is near zero, so a spoon-for-spoon swap turns a mild dish spicy. Start with a third of the amount, make up the rest with plain paprika if you have it, and taste as you go.
Notes on chipotle powder
Same amount
You will get the red colour and a mild, raisiny dried-pepper flavour, but no smoke - ancho is dried poblano and is not smoked, whatever its dark colour suggests. Use it measure for measure and accept that the dish will taste milder and sweeter rather than barbecued. In a paella or a bean stew that is a small loss; in something built on the smoke, like a chorizo-style sausage or a smoky barbecue rub, it is the main event that is missing.
Notes on ancho chili powder
Same amount
Stretch it. Make up the volume with plain paprika so the colour and body are right, and let the small amount of real smoked paprika carry the smoke - roughly ¼ tsp of the smoked stirred into each tablespoon of plain still registers clearly.
Notes on regular paprika + smoked paprika
Same amount
Smoked paprika does two things: it dyes the dish red, and it makes food taste of oak smoke. The smoke is the whole reason the recipe named it instead of plain paprika, and sweet (dulce) smoked paprika carries almost no heat at all.
Aroma & flavor identityprimary
The peppers are dried over smouldering oak before grinding, so the smoke is inside the powder. This is what makes chorizo, patatas bravas, romesco and a vegetarian chilli read as barbecued or cured without any meat or grill involved - and it is exactly what plain paprika cannot give you.
Browning & colorprimary
The red comes from fat-soluble carotenoid pigments, so smoked paprika stirred into hot oil or butter colours the whole pan, while the same spoonful dropped into water floats as red specks and the stew stays grey. Bloom it in the fat off the direct heat - it scorches and turns bitter in seconds.
Every option, one card
Ranked| # | Substitute | Instead of smoked paprika | Verdict |
|---|---|---|---|
| 1 | Regular paprika + liquid smokerubs | Same amountPlus ¼ tsp liquid smoke per tbspWorks | Works |
| 2 | Chipotle powderrubs | Same amountTweak it | Tweak it |
| 3 | Ancho chili powderrubs | Same amountTweak it | Tweak it |
| 4 | Regular paprika + smoked saltrubs | Same amountPlus ¼ tsp smoked salt per tbspWorks | Works |
| 5 | Pimentónrubs | Same amountWorks | Works |
| 6 | Regular paprika + smoked paprikarubs | Same amountPlus ¼ tsp smoked paprika per tbspWorks | Works |
Regular paprika + liquid smoke
similar taste and texture
Similar spice with different preparation.
- Covers
- Aroma & flavor identity
- Browning & color
- Best for
- rubs, marinades, sauces, seasoning
Different preparation, similar flavor.
Chipotle powder
different taste, similar texture
Similar spice with different source.
- Covers
- Aroma & flavor identity
- Browning & color
- Best for
- rubs, marinades, sauces, seasoning
Different source, similar smokiness.
Ancho chili powder
different taste, similar texture
Similar spice with different source.
- Covers
- Browning & color
- Misses
- Aroma & flavor identity — not covered
- Best for
- rubs, marinades, sauces, seasoning
Different source, similar smokiness.
Regular paprika + smoked salt
similar taste and texture
Similar spice with different preparation.
- Covers
- Aroma & flavor identity
- Browning & color
- Best for
- rubs, marinades, sauces, seasoning
Different preparation, similar flavor.
Pimentón
similar taste and texture
Similar spice with different preparation.
- Covers
- Aroma & flavor identity
- Browning & color
- Best for
- rubs, marinades, sauces, seasoning
Different preparation, similar flavor.
Regular paprika + smoked paprika
similar taste and texture
Similar spice with different preparation.
- Covers
- Aroma & flavor identity
- Browning & color
- Best for
- rubs, marinades, sauces, seasoning
Different preparation, similar flavor.
Questions
4 questionsCan I use regular paprika with liquid smoke instead of smoked paprika?
Yes, regular paprika with liquid smoke is a good substitute for smoked paprika. It provides similar smoky flavor and can be used in most recipes.
What's the difference between smoked paprika and regular paprika?
Smoked paprika is dried and smoked over oak fires, while regular paprika is just dried. Both have paprika flavor but smoked paprika has additional smokiness.
Can I use chipotle powder instead of smoked paprika?
Yes, chipotle powder can work as a substitute, though it has a different flavor. It provides similar smokiness and can be used in most recipes.
Why is smoked paprika so popular in Spanish cooking?
Smoked paprika is popular because it adds smoky, sweet flavor and is a key ingredient in many traditional Spanish dishes like paella.
Tips for substituting smoked paprika
6 tips- Smoked paprika adds smoky, sweet flavor to dishes
- Smoked paprika can be used in both sweet and savory dishes
- Smoked paprika pairs well with meats, vegetables, and rice
- Smoked paprika works well in Spanish and Hungarian cuisines
- Smoked paprika can be used to make paella and goulash
- Store smoked paprika in a cool, dry place