Smoked paprika is used to add color and smokiness to everything from condiments to protein and vegetables.

Smoked paprika is in the Adoption stage. It’s gaining traction on menus but is still considered unique. The ingredient can be found at independent casual dining and progressive fast-casual restaurants.

Cinder House, a South American-inspired restaurant in St. Louis, is currently serving Prawns a La Plancha, griddled head-on prawns with garlic and smoked paprika.