Smoked Pimentón Paprika - Burlap & Barrel Single Origin Spices
Smoked Pimentón Paprika - Burlap & Barrel Single Origin Spices
Smoked Pimentón Paprika - Burlap & Barrel Single Origin Spices
Smoked Pimentón Paprika - Burlap & Barrel Single Origin Spices
Smoked Pimentón Paprika
Smoked Pimentón Paprika - Burlap & Barrel Single Origin Spices

Smoked Pimentón Paprika

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88 reviews

Sweet, locally-grown red pimentón peppers are slowly dried over oak coals, which imbue them with a rich, smoky flavor that imparts a savory depth and gorgeous color to any dish.

Our smoked pimenton paprika comes from a single family-owned fabrica in the Extremadura region of western Spain famous for pimenton de la vera, which has a Designation of Protected Origin status from the European Union.

Restauranter Alissa Wagner told NY Mag says it's her favorite paprika.

  • Origin: Extremadura, Spain
  • Process: Dried over oak coals, then ground
  • Ingredients: 100% pimenton de la vera DOP (Capsicum annuum)
  • Tasting notes: Hardwood Smoke • Ripe Tomato • Summery Sweetness

COOKING

SOURCING

Paprika. What are the two best-known countries that produce it? Spain and Hungary, right? Well, paprika, and all peppers for that matter, are actually relatively new to Europe.

Christopher Columbus brought peppers back to Spain from the New World just a few hundred years ago. In Spain, the seeds were distributed to the monasteries, who planted the peppers and taught their communities how to farm them. Centuries later, the Extramadura region in Western Spain has a protected designation of origin for their world-famous smoked paprika, so we flew to Extramadura to see the harvest for ourselves.

The paprika season starts in February when farmers plant young paprika seedlings in long rows. By September, the plants are chock full of firetruck red peppers resembling a witch's fingers. (Side note: we're so ready for Halloween! #scaryspice) That's when they get picked and brought over to the two-story smokehouses located on each farm.

The lower level of the smokehouse an oak wood fire that burns for 24 hours a day. The peppers are loaded into the upper level, where they spend 2 weeks getting smoked over the gentle heat. Every day or two, the farmers use shovels to turn the peppers over so they dry out evenly and completely. The farmers know the peppers are completely dry by the crunch the peppers make when they're turned over.

The smell of the smokehouses wafts over fields of tobacco, the other major crop grown in Extramadura's fertile soil, filling the air with a fragrance reminiscent of a cigar bar filled with leather books... in the best way possible.

Customer Reviews
5.0 Based on 88 Reviews
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JB
07/03/2020
Jamie B.
United States United States
Great Spice Choice!

The spice was fresh and delicious. I will definitely buy more!

A
07/01/2020
Anonymous
United States United States
Most fragrant flavorful paprika ever

I’ve lived in Hungary, famous for its paprika. Nothing compares to this! It is by far the most fragrant and flavorful paprika I’ve encountered, I add it to nearly everything!

JB
07/01/2020
Joel B.
United States United States
Satisfied customer

Amazing, what a high strand of smoked paprika

MN
06/23/2020
Mary N.
United States United States
2nd purchase!

My absolute must have in the pantry and they are quick to ship! I’ve shared with friends & they love it! Will try the other spices they offer next order!

DG
06/22/2020
Donald G.
United States United States
WOW.

This is the first time that I have bought a small batch of spices. I will never purchase spices at the Grocery Store. The aroma and flavor are Top Notch. We have used the spice twice and we LOVE it.