Case/20 units. Sweet smoked paprika de La Vera PDO. Bag 250g. Las Hermanas.
Paprika de La Vera is obtained from the grinding of ripe and dried red peppers. These peppers are dried with holm oak and oak wood, providing the necessary heat for the perfect dehydration of the fruits, which gives the Paprika de La Vera a smoky, intense and penetrating flavor and aroma.
Paprika de La Vera is obtained from the grinding of ripe and dried red peppers. These peppers are dried with holm oak and oak wood, providing the necessary heat for the perfect dehydration of the fruits, which gives Paprika de La Vera its three main characteristics: sweet flavor, smoky, intense and penetrating aroma and color stability..
The great aroma and flavor are obtained thanks to the traditional smoke-drying system.
The color stability is a consequence of the high degree of fixation of carotenes (natural pigments) that occurs in the bell pepper throughout its cultivation, the microclimate of La Vera and the drying process.
The bell pepper to produce paprika is a plant cultivated by the American Indians that Christopher Columbus brought to Spain on his third voyage in 1493. Its cultivation was initiated by the friars of the Monastery of Guadalupe and later in the 16th century it was introduced in La Vera by the Hieronymite monks of the Monastery of Yuste (Cáceres). From the infinite calm of the monastery, the Hieronymites cradled a treasure for the senses.
The peppers are harvested at a very specific moment, when they are completely red and ripe and then proceed to the smoke-drying phase. This process is carried out in the traditional way, drying the peppers in oak and holm oak wood smoke. It is a slow drying process that lasts from 10 to 15 days. The peppers are roasted at a constant temperature of about 50 degrees, making sure that there is only smoke and no flame so that they dry evenly without burning. The farmer turns the product manually and daily so that the drying of the fruit is homogeneous. This is how we obtain a smoked bell pepper with woody notes that add depth and complexity. This smoky aroma and flavor that permeates the bell pepper gives an unmistakable touch to Paprika de La Vera.
All the industrial processes are strict, to ensure the obtaining of a red, fine and uniform powder of great quality.
IN THE KITCHEN
Being a smoked paprika made in a traditional way, it gives an exceptional touch to dishes and is capable of enhancing almost any stew.
It is an essential ingredient in the seasoning of rice, meats, stews, broths or sauces.
- Las Hermanas
- Approx. shelf life
- 10 months
- 3-layer bag (aluminum, polyethylene and polypropylene).
- 250 g
- Store in a cool, dry place.
- Dried Jaranda variety bell pepper (99%) and sunflower oil (1%).