Smoked paprika, or pimentón, is a ground spice made from red peppers (Capsicum annuum) that are dried and smoked over oak wood before grinding. Capsicum peppers reached Spain from the Americas after Columbus's voyages in the late 15th century; growers in the La Vera region of Extremadura, in western Spain, later adapted local drying and smoking techniques to the crop, producing today's protected pimentón de la Vera. The oak smoking, which can take several weeks, gives the spice a dominant smoky note over a base of mild sweetness and gentle heat. It's essential to Spanish dishes such as paella and chorizo, and common in rubs, marinades, and stews; it's distinct from Hungarian paprika, which is not smoked and is the type used in traditional goulash, though some modern recipes substitute smoked paprika for extra depth. It pairs well with chicken, pork, and beef, with root vegetables, legumes, and grains, with cheese and yogurt, and with other warm spices like cumin, coriander, and oregano.