Hot peppers &
Notes of hay, dry herbs, ripe pepper, sun-dried tomato, slightly smoky woody accents, a very pleasant little bitterness accompanied by a slight spiciness.
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The cultivation of chilli for paprika was introduced in La Vera (Spain) in the 16th century by the Jerónimos monks from Yuste monastery.
In 1556, Carlos I of Spain decided to retire to the monastery of Yuste to lead a monastic life and it was there that he spent his last days.
In La Vera, paprika enjoys a microclimate protected by the steep mountain peaks of the Sierra de Gredos, next to gorges and fertile valleys bordered by the Tietar River.
The cultivated peppers are of the species "Capsicum annum" and of the subspecies Cerasiforme and Longum which give rise to three types of paprika: sweet, sweet and sour and spicy.
Pimentón de la Vera paprika is obtained by grinding ripe and dried fruits in oak and holm oak, which generates the heat necessary for the perfect dehydration of the fruits and gives paprika de la Vera its three main characteristics: aroma and flavors obtained thanks to the traditional smoke-drying system and color stability (consequence of the high degree of carotene fixation that occurs in peppers throughout their cultivation in the microclimate of LA VERA and in the process of drying).
The paprikas we offer here make the reputation of the best dishes and typical Spanish dishes such as chorizo iberico de bellota, lomo adobado, pulpo a la Gallega, Botillo del Bierzo.
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