So you have a recipe calling for smoked paprika, and there’s none on your spice rack? No worries—you’re not alone. Smoked paprika isn’t as common as regular paprika, but its unique flavor means finding the right substitute is important. The good news? You’ve got plenty of flavorful options to choose from depending on what you’re cooking.
Unlike sweet paprika, smoked paprika (also known as Pimentón de la Vera in its traditional Spanish form) delivers a deep, smoky chili pepper flavor that’s both earthy and rich. It’s the secret weapon behind many barbecue rubs, paellas, and stews. The challenge in substituting it lies in matching that balance of smoke, sweetness, and mild heat.
Let’s look at the best ways to fill that smoky gap.
Last update on 2025-10-21. We earn a commission if you make a purchase, at no additional cost to you.
The best alternative: Chipotle powder
Smoky? Check. Full-bodied? Check. Chipotle pepper powder is the closest match to smoked paprika you’ll find in most kitchens. It’s made from smoked and dried jalapeño peppers, so that earthy, smoky depth is baked right in.
However, there’s one important difference: heat. Chipotle powder carries moderate spiciness—typically 2,500 to 8,000 Scoville heat units (SHU)—while smoked paprika is usually mild. To keep your recipe balanced:
- Use about half the amount of chipotle powder the recipe calls for in smoked paprika.
- Taste and adjust as needed—especially if the dish has delicate flavors that could be overwhelmed by heat.
This swap is perfect for barbecue sauces, chili, tacos, and roasted meats where smoke and depth shine.
Try it in: Chipotle Cranberry Sauce or Spicy Beef Taco Salad — both benefit from that smoky-sweet undertone.
Pro tip: For a closer match to the Spanish variety, combine chipotle powder with a small pinch of sweet paprika. You’ll get the smoky punch and that gentle sweetness.
The mad scientist mix: Paprika or chili powder + cumin (or liquid smoke)
If you’re up for a little kitchen experimentation, you can mimic smoked paprika’s profile with a DIY blend of common spices.
Here’s how:
- Mix 2 parts paprika or chili powder with 1 part ground cumin.
- If using liquid smoke instead, start with a single drop per teaspoon of paprika or chili powder, then adjust to taste.
Cumin brings a warm, earthy smokiness that pairs beautifully with mild paprika’s sweetness. It won’t perfectly replicate smoked paprika’s depth, but it gets close.
When to use it: This combo is excellent in rubs, soups, and roasted vegetable dishes. If using liquid smoke, stick to hearty recipes like stews, marinades, or barbecue sauces—it can easily overpower lighter foods.
Try it in: Sticky Korean Pork Chops — the combination of savory and smoky fits the flavor profile perfectly.
Cayenne pepper powder
Cayenne pepper is a spice rack staple, but it’s also a much more fiery substitute—so tread carefully.
Cayenne’s heat level (30,000 to 50,000 SHU) is dozens of times hotter than smoked paprika. However, dried cayenne has a faint smokiness from its drying process, which gives you at least a touch of that desired depth.
How to use it:
- Start with just one-third the amount of smoked paprika your recipe calls for.
- If needed, build up slowly while tasting.
This substitute works best in recipes where heat is welcome—think chili, spicy rubs, or Tex-Mex dishes.
Try it in: Air Fryer Paprika Fries — swap in a dash of cayenne for an extra bold twist.
Powdered guajillo pepper
Guajillo chili powder is a fantastic substitute if you have access to Mexican dried chilies. It brings a mild smokiness and a subtle sweetness that’s similar in tone to smoked paprika.
Heat-wise, it sits at 2,500 to 5,000 SHU, roughly on par with a milder jalapeño. That means it’s warmer than smoked paprika but not overpowering.
Guajillo is a great choice for mole sauces, stews, or slow-cooked meats where you want rich, complex flavor.Try it in: Tom Yum Soup for a surprising smoky depth to its traditional spicy-sour kick.
Ancho pepper powder
Another Mexican chili favorite, ancho pepper powder (made from dried poblanos) is one of the best mild substitutes you can find. It has gentle heat (1,000 to 1,500 SHU), deep earthy sweetness, and just a hint of smoke.
Ancho powder works beautifully in tacos, rubs, and chili recipes. Its flavor is slightly fruity with raisin-like undertones, giving it more depth than plain paprika.
Pro tip: Combine ancho powder with a dash of cumin for a more robust, smoky result.
Try it in: Spicy Apple Chips — a sprinkle of ancho brings a mellow warmth that plays beautifully with the sweetness.
Sweet paprika + liquid smoke
If your spice rack has only regular (sweet) paprika, don’t worry—pairing it with liquid smoke creates a quick-fix substitute that’s surprisingly effective.
Start with:
- 1 teaspoon sweet paprika
- 1 small drop (literally) of liquid smoke
Mix and taste before adding more liquid smoke; it’s powerful stuff. This combination works best in stews, marinades, and slow-cooked dishes where the smokiness can blend in smoothly.
Try it in: Jalapeño Creamed Corn for a subtle smoky edge that enhances its creamy base.
Smoked Sea Salt (bonus option)
While not a fiery spice, smoked sea salt can add the missing smoky flavor when you’re in a pinch. It’s best as a finishing touch rather than a direct substitution in the spice mix.
Use it in grilled meats, roasted vegetables, or soups to give that final smoky note. Just reduce any other salt in the recipe to compensate.
Try it in: Spicy Brussels Sprouts — a pinch of smoked salt takes them from great to gourmet.
Hot paprika or Hungarian paprika
If you have hot Hungarian paprika on hand, it can make a decent replacement in many recipes. It lacks smokiness but has more heat and depth than regular sweet paprika.
To balance it out:
- Add a pinch of cumin or smoked salt to help simulate the smoky element.
- Use a 1:1 ratio with the smoked paprika the recipe calls for.
This option is great in stews, goulashes, and roasts where paprika already plays a major role.
Try it in: Spicy Beef Taco Salad — it adds peppery warmth that blends beautifully with beef.
Quick reference table
| Substitute | Flavor Notes | Heat Level (Approx. SHU) | Best Use | Suggested Ratio |
|---|---|---|---|---|
| Chipotle Powder | Smoky, earthy, slightly spicy | 2,500–8,000 | BBQ, chili, roasted meats | ½ amount of smoked paprika |
| Paprika + Cumin | Warm, earthy, mild smoke | 0–500 | Rubs, soups, roasted veggies | 2:1 ratio (paprika:cumin) |
| Paprika + Liquid Smoke | Mild, hickory-style smoke | 0 | Stews, marinades, sauces | 1 tsp paprika + 1 drop liquid smoke |
| Cayenne Pepper | Hot, faintly smoky | 30,000–50,000 | Chili, Tex-Mex, rubs | ⅓ amount of smoked paprika |
| Guajillo Powder | Mildly smoky, sweet, tangy | 2,500–5,000 | Mole, soups, slow-cooked meats | 1:1 amount |
| Ancho Powder | Earthy, slightly smoky, fruity | 1,000–1,500 | Rubs, tacos, chili | 1:1 amount |
| Hot Paprika | Warm, peppery, slightly sweet | 500–1,000 | Stews, roasts, goulash | 1:1 amount |
| Smoked Sea Salt | Pure smoke flavor, salty | N/A | Finishing touch for meats & veggies | To taste (reduce other salt) |
Final thoughts
No single spice perfectly matches smoked paprika’s mix of smoke, sweetness, and mild heat—but several come impressively close. For most recipes, chipotle powder is your best bet for an easy one-to-one substitution. For creative cooks, a custom blend of paprika and cumin or a touch of liquid smoke can recreate the magic just fine.
And if you love smoked flavors, consider keeping a tin of authentic Pimentón de la Vera stocked in your pantry—it’s one of those spices that turns good meals into unforgettable ones.
Related posts
- Smoked Paprika Vs. Paprika: How do the two compare? We take a closer look.
- Smoked Paprika Vs. Chipotle: We provide a deeper comparison between these two spices. Chipotle is the best substitute here. Learn more about it.
- Spanish Paprika 101: Learn all about the Spanish roots to this spice.
- Is Paprika Spicy? There are many types — how spicy do they get?
- Smoked Paprika Potato Chips Recipe: This is one of our favorite use cases for this spice. These homemade potato chips have a delicious smoky warmth.