Spanish paprika provides flavour, aroma and colour in the kitchen, and it gives the perfect finishing touch to any recipe. For these reasons, Spanish Smoked Paprika is praised by foodies and well-known chefs in international cuisine. The production of pepper for paprika is carried out using the traditional methods from the Vera region. Peppers are dryed in traditional drying houses (made with sun-dried earth or rocks), using vertical currents of smoke coming from the combustion of holm-oak wood or oak. These dryers are generally located on the same agricultural land. The ground floor is designed to hold the wood-burning stoves, aiming to make sure at all times that the combustion exclusively produces smoke and not flames, which requires particular attention and dedication. The first floor is designed to hold the peppers, which are hung so that the smoke from the combustion penetrates through the wood latticing and dries the pepper through vertical currents of smoke. The slow burning process lasts 15 days, guaranteeing a 15% maximum moisture content when the drying process has finished, permeating the product with a light smoky touch to create a distinctive aroma and strong colour which last a long time without losing their properties. The manufacturing process (milling or grinding) is carried out using millstones which combine traditional characteristics with new and sophisticated processing systems to ensure the product is aseptically treated and in line with the technical-health and quality regulations stipulated by the EU. For this reason, as well as hiring an external laboratory for the risk analysis of critical points, we also have a laboratory hired for the Denomination of Origin "Pimentón de la Vera" paprika which provides and controls the seals that guarantee its purity.
Trustpilot
2 months ago
1 month ago
