Our smoked paprika (Pimenton) is certified by the "Pimenton de la Vera" Denomination of Origin as authentic paprika from the La Vera region of Spain. It comes to us from the renown Safinter company. Perfect peppers are hand picked and dried using the traditional method established by local monks 500 years ago. The peppers are placed on racks and dried over an indirect flow of smoke from burning oak. It is a slow process that takes 10-12 days to complete. Three species of peppers account for the different levels of heat: sweet, bittersweet and hot. 2.47 ounces
Paprika dissolves in fat or oil, so it is best mixed with extra virgin olive oil for use as a seasoning on salads, vegetables, fish and meat. Smoked paprika should be added at the end of cooking since it easily burns producing a bitter aroma and taste. When using smoked paprika as a finishing element, for instance on baked potatoes, sprinkle lightly followed by a dusting of coarse salt and a drizzle of extra virgin olive oil. Smoked paprika adds depth of flavor to soups, stews and seasoning rubs. Sweet smoked paprika is an essential ingredient of paella and accounts for the characteristic flavor of Spanish chorizo. It also acts as a natural preservative for this sausage.