Spanish paprika (Pimenton) is a traditional Product of Designation made from the milling of different varieties of red peppers, usually from either ocales, jaranda, jariza, jeromin and bola varieties. It is grown and produced exclusively in the region of Extremadura in Spain. The peppers are smoked by the growers before being sent to the factory where they are ground in ancient stone mills.
This coarse ground pimenton is smoky with a pleasant warmth. The picante has a pronounced chili prickle. It not only has a strong flavour profile but also a high colouring characteristic and it is known to be the main secret ingredient in Spanish charcuterie, such as chorizo sausages and lomo iberico. Spanish paprika can be used in a variety of dishes however, the one dish that this ingredient is key is in a paella. Added just as the rice is frying in the oil, Spanish paprika provides the base flavour to any authentic paella.
You can also use pimenton in stews, sprinkled on chicken breasts, pasta sauces, stroganoff sauce, as a marinade to barbecue meats, as a dip, in dressings, patatas bravas....its uses are endless.
A minimum of 3 months from shipment.