Smoked paprika sweet

Smoked paprika sweet

Smoked red pepper Pimenton de la Vera is a product with a protected designation of origin. It is produced in Spain in the de la Vera valley, in the Extremadura region, which has a humid climate and frequent rainfall in autumn, when ripe red peppers are harvested. This makes it impossible to dry them in the sun and requires a special drying technology, which is due to the specific aroma and taste of the world-famous Spanish smoked red pepper.

After harvesting, the peppers are placed in special dryers on two floors. On the first floor, a slow fire is maintained by damp oak trees, which dry and smoke the peppers located on wooden grills on the second floor. Turn by hand every day for 10-15 days. After drying, the veins and seeds are removed and the peppers are ground with electric grinders with stone wheels. The heat emitted by friction can be detrimental to the taste and color of pepper and therefore the process is extremely slow. This traditional method for the production of smoked red pepper was created centuries ago and is still practiced today, combined with the latest technologies, ensuring the high quality of the product.

Smoked red pepper Pimenton de la Vera has a deep red color, pleasant taste and pronounced aroma of smoke. With it you can give the dishes the characteristic aroma of food prepared on charcoal, without the need to light the grill. The product has a strong taste and aroma and therefore must be dosed very carefully. Half a teaspoon is enough for a dish of 4-6 servings. It is added during cooking because it releases its aroma when heated, but it should only be added to liquids over low heat because it burns easily. When not subjected to heat treatment, the taste of smoked paprika is not as intense and therefore can be dosed more freely by sprinkling it on cheeses, eggs, vegetables, meat.

Origin: Spain