Made from the milling of different varieties of red peppers, usually from either ocales, jaranda, jariza, jeromin and bola varieties, Spanish paprika (Pimenton) is a traditional Product of Designation. The peppers are smoked by the growers before being sent to the factory where they are ground in ancient stone mills and are grown and processed exclusivly in the Extremadura region.
Smoked pimenton is one of the key flavours of Spansh cooking and is the main flavouring of many Spanish foods like chorizo sausage, sobrasada and lomo. However, it is the essential flavouring of paella where it is added at the point that the rice is fried in oil. Smoked paprika provides the base flavour of any authentic paella. Its smoky flavour enhancing so many dishes and its bright vermilion red adding the characteristic colour to so many traditional Spanish foods.
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.