ThePepper of the Verais a culinary treasure of Spain, specifically from the region of La Vera, Extremadura. Why is this paprika (paprika) so special vis-à-vis others?:

• Traditional smoking process:

  • In La Vera, after harvesting peppers (variety)Capsicum annuumspecific), dried bysmoked with oak or oak firewoodfor about 10-15 days. They are placed in dryers, firewood burns down and smoke rises by permeating the fruits.

  • This slow process gives paprika its characteristicintense smoked flavor and aroma, unlike paprikas from other areas that dry in the sun or hot air without smoke.

  • Once dried, they are finely ground to obtain the red powder.

• Protected Designation of Origin (DOP):

  • "Pimentón de la Vera" is PDO. Only those produced in that region using that method can use that name. This guarantees authenticity and uniform quality.

  • It has been made since the 16th century in Extremadura, with peppers arrived from America (it was the Jerónimos of Yuste monks who started tradition in the area).

• Varieties according to itching:

  • Sweet:made of sweet peppers (jare, Ball). Just spicy. It is the most common for general.

  • Sweetheart:intermediate peppers (jaranda). A slight itching.

  • Spicy:with spicy varieties (Jeromine type). It bites remarkably.

  • Everyone shares smoked, only the degree of capsaicin varies.

• Color and aroma:

  • A deep and bright red (thanks to its richness in carotenoids).

  • Smelllo is a wonder: it smells like campfire, oak burning, chorizo (because it is used in sausages).

  • Its aroma invades the kitchen as soon as you warm it up, it is intoxicating for smoking lovers.

• Taste on dishes:

  • Give asubtle smoked taste and sweetif it is sweet, or a smoky-spicy touch if it is the spicy variety.

  • Add depth to recipes without smoking ingredients. A real enhancer.

  • It is an essential basis for Spanish dishes:chorizocarries a large amount of paprika (responsible for its red color and characteristic taste);Hungarian paprikais famous but smoked Spanish is different; thebrave potato saucegenuine carries paprika; stews likeoctopus to the Galician(pulp with generously sprinkled paprika), lentils, riojana potatoes, etc., include it.

• Culinary uses:

  • Sausages:Indispensable in chorizos, sausages, leftover, etc. It provides color, aroma and acts as a natural preservative (it is antioxidant, extends sausage life).

  • Stews and stews:In frying, after poaching onion/lower, paprika is added (without the heat so that it does not burn, because it becomes bitter if burns) and then liquids. For example: gulash, Asturian fabada, Hungarian gulash (prefer their paprika but the similar idea).

  • Adopts and marinades:You make a marinade for meat or tofu with paprika, garlic, oregano, vinegar, oil. The paprika will give a touch of BBQ smoked without having to roast. P. some.ribsmarinated with smoked paprika, then baked: grilled flavor.

  • Sprinkled:dish served, a paprika sprinkling as inoctopus to feira(Galician pulp with olive oil and paprika, indispensable), inhummus(test hummus with paprika paprika, total upgrade), above fried or scrambled eggs... jewel.

  • Sauces and alioli:Alioli with a little paprika = red alioli, great for potatoes. Mojo picón canary = carries paprika.

  • Vegetables:Sprinkle cauliflower, potatoes, pumpkin, etc. with oil and paprika and roasting, gives a very rich smoky taste.

  • Fusion:Chefs use it globally: popcorn with butter and smoked paprika, marinade for brisket, BBQ rubs, even cocktails (a Bloody Mary with pinch of pennia).

• Health benefits:

  • It is rich in vitamin A (betacarotene) and antioxidants (capsantine, capsorubin) that give the red color.

  • It has capsaicin (spicy) with metabolic properties (though not in medicinal doses, but provides).

  • As a spice, it adds flavor without significant calories or salt. It helps reduce salt in meals because its flavor partly complies with the need for salt.

  • There are even small studies on their contribution to circulation (the spicy sweaters).

  • It was used as a natural preservative. And it may have slight contribution of Vit C, but it is somewhat destroyed when dried, yet red peppers are a traditional source of vit C.

• Storage:

  • As a ground spice, your enemy is light, heat and air. Store in airtight opaque jar, in fresh pantry.

  • Over time, it loses aroma and color (it turns light brown if very old).

  • Ideally, use it within the ground year.

  • Our POPs are date.

  • Unlike pepper grains, once ground it cannot be "molved at the moment". That is why buy relatively often for freshness.

• Products in ExtraVirgen.Store:

  • We have DOP Pimentón de la Vera Dulce, Spicy, bittersweet of brands such asLa Chinata,The Sisters,King of the Vera.

  • They are small cans (approx 70g) that yield a lot (one teaspoon is potent).

  • And the value for money is great, for a few dollars you get this magical seasoning.

  • Sometimes we sell tasting packs with all 3 types.

  • Tip: Not to be confused with generic "sweet paprika" from non-smoked supermarket! The Vera is superior in complexity by smoking.

• Anecdotal history:

  • Charles V, retired in Yuste, is said to have tasted sausages with paprika from the Vera and fell in love with that seasoning.

  • Extremadura monasteries were large diffusers.

  • Today, it is a star ingredient in Extremadura and Spanish cuisine in general.

  • Its production is around 3,000 tonnes per year, mostly for domestic consumption and somewhat to gourmet export.

• Cooking trick:Always add the paprika briefly over lukewarm oil, stir a couple of seconds and immediately add liquid or remove from heat. Thus it "flows" its fat flavor without burning. The burnt paprika tastes bitter and ugly. Fast burning at >150°C.

  • That is why in fried, the rule: "throw the paprika and then wine/broth". And don't fry it alone.

  • In sprinkling on already cooked foods there is no problem.

Make it your secret weapon: if a stew falls you, sometimes only lack paprika from the Vera to have that "authentic" touch. It is a very Spanish taste, reminiscent of the light, the wood-burning cuisine. And globally, it's the spark that smoked smoked cuisine needed.

Put a latita in your kitchen and you will experience why I call it "smoked red gold." You will fall in love with its versatility and tasty!