Capsicum annuum

Color 160-180 ASTA.

Paprika or pimenton is one of the most important ingredients in Spanish cuisine.

It is said that Christopher Columbus brought back the paprika from his second voyage and served it to Ferdinand and Isabella in Extremadura. Although the paprika was a little too hot and spicy for the king and queen, the monks from the monastery in Guadalupe sent it to other monks and in this way spread the paprika throughout Spain.

There are several types of paprikas - sweet, hot, smoked or a combination of the above.

FLAVOR

Pimenton de La Vera has a distinctive smoky smell and taste that comes from drying the paprikas in the smoke of oak wood.

IT IS USED whole dried or in powder form.

PURCHASE AND STORAGE

Store in a closed and dry place.

USE IN COOKING

It is used in everything from chorizo sausage to chilindron sauce (a tomato sauce popular in Spain and Latin America), even sprinkled on octopus and fried eggs.

Many say that Pimenton de la Vera is a key element in the preparation of Spanish cuisine, especially because it gives an authentic taste to paellas.

In world cuisine, it is used to season grilled meat, beef and lamb stews, and even kebabs, and you can add it to potatoes or season hummus spread with it.

GOOD WITH meat dishes and meat products, sauces, salads, vegetables, soups, potatoes, eggs, seafood, garlic, cheese.