Authentic Spanish Paprika from La Vera, Spain
In th 16th century the Jeronimos monks introduced paprika cultivation to the La Vera region of Spain. Nestled between the rugged peaks of the Sierra de Gredos, and nurtured by the Tiétar river, the traditional Capsicum annum peppers ripen in the sun before being dried in the traditional way over an Oakwood smoke, dehydrating the fruit perfectly, and resulting in unrivalled colour, flavour, and aroma.
The deep balanced colour of Las Hermanas paprika (known in Spanish as pimenton) results from the high concentration of carotenes produced in the pepper throughout its cultivation in the microclimate of La Vera. The aroma and flavour result not only from the peppers but from the traditional Oakwood smoke drying system. Unlike the mass produced labels, this paprika is not dried in an electric dehumidifyer.
Sweet paprika, or dulce, is made from mild capsicums; and smoked paprika, or ahumado, is made from mild capsicums with extra smokiness. Hot paprika is made from extra hot peppers. Learn more about the different types of paprika here !
3 Pack Offer !
This 3 pack offer contains 3 x 70g tins of authentic imported Spanish Smoked Paprika. The standard pack is 2 x 70 gram tins of Sweet, and 1 x 70g tin of Hot Paprika, but leave us a note in checkout if you would like a different combination and we will be sure to send you exactly what you want.
(note : the image also displays Bittersweet Paprika in the yellow tin, however, it was not popular and has been discontinued in favour of the 2 most popular styles displayed in the image in the green and red tins).
Our paprika is authentic Spanish paprika, sourced from Las Hermanas, the La Vera based Spanish company specialising in paprika, and protected by the Spanish Designation of Origin.
Paprika is the 4th most consumed spice in the world, and when it comes to buying paprika you should only ever consider authentic Spanish or Hungarian paprika.
Spanish paprika, otherwise known as pimenton, is made from spicy fire roasted capsicums. Hungarian paprika on the other hand is sun dried, and whilst still delicious, we find it lacks the zest of its Spanish cousins.
Paprika made anywhere else is just a low cost substitute for the original.
Paprika is an essential ingredient in much Spanish and Mediterranean recipes, and if you are serious about paella then you need to use a top quality paprika !
Paprika must be heated to release its flavour, but be careful it burns easily. Add to liquid during cooking and make sure you heat it in the liquid. Simply sprinkling paprika on top of food will not release its flavour and your food will taste bland and disappointing.
For recipe inspiration check out our top ten tips for a perfect paella
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