Spicy organic Pimenton paprika*CDPHSL04S
Spicy organic Pimenton paprika*
Very sweet, very fruity, ripe almost candied tomato and fully ripe red pepper dominate. The spiciness is elegant on a fruity finish with notes of blond tobacco.
*Organic product certified by FR-BIO-01
Spicy organic Pimenton paprika
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.
Our perfect pairings : this powder is used in tomato or pepper-based sauces, it goes particularly well with veal, pork and poultry.
It is very comfortable with vegetables, rice, pasta that it will color nicely and flavor your soups or soups.
It can be used with fresh cheese, in marinades and dressings.
Weight 1 kg net,500 g net,50 g net
Packaging bag, box
Ingredients 100% Spicy organic Pimenton paprika
Storage keep away from light, heat and moisture
Recommanded use Cooking
Botany Capsicum annuum & longum