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Los Extremeños. Sweet Smoked Paprika 1Kg

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  • Los Extremenos Sweet Smoked Paprika 1kg
Los Extremenos
USD 32.26
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 Product Description

  • Quality Spanish Smoked Paprika
  • Sweet Smoked Paprika in a 1 kilogram bulk bag
  • Buy Now for Fast Free Shipping

 

Authentic Spanish Paprika from La Vera, Spain

In the 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 Los Extremenos 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 !

 

1 Kilogram Bulk Bag Offer !

This 1 kilogram bulk bag is for the chef, caterer, or serious paprika lover; and your customers will be saying Hola before you know it !

The foil wrapping protects the precious spice from light, moisture, and air; preserving the authentic Spanish flavours for your favourite recipe.

Best before date is June 2019 !

 

 

Our paprika is authentic Spanish paprika, sourced from Los Extremenos, 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 !

 

Preparation Guide

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 chalky, bland, and disappointing.

 

 

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