Sweet, 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 Pimentón Paprika comes from a single family-owned fábrica in the Extremadura region of western Spain famous for pimentón de la vera, which has a Designation of Protected Origin status from the European Union.
Restaurateur Alissa Wagner told NY Mag it's her favorite paprika.
- Origin: Extremadura, Spain
- Aliases: pimentón agridulce
- Process: Smoked & dried over oak coals, then stone-ground
- Ingredients: Pimentón de la vera DOP (Capsicum annuum)
- Tasting notes: Hardwood Smoke • Ripe Tomato • Summery Sweetness
Salmon Dry Rub
- Easy, Creamy Vegan Salad Dressing
- Qabuli Pilau/Spiced Rice
- Seared Spice-Crusted Fish & Spicy Pineapple Salsa
- Pairs well with: Zanzibar Black Peppercorns, Red River Coriander, Herati Saffron
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, which planted the peppers and taught their communities how to farm them. Centuries later, the Extremadura region in Western Spain has a protected designation of origin for their world-famous smoked paprika, so we flew to Extremadura 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 that resemble a witch's fingers. That's when they get picked and brought over to the two-story smokehouses located on each farm.
The lower level of the smokehouse is an oak-wood fire that burns for 24 hours a day. The peppers are loaded into the upper level, where they spend two 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.
This is my second time ordering the smoked pimenton, and the third time I've experienced this spice as it was initially a gift. Such a sweet, savory, amazing spice to bring depth and homey-ness to any dish. I preach the smoked paprika gospel to anyone who joins me in my kitchen whether that's friends, family, or students. Plus it's in support of such a great company, so, thumbs up all around.
Bottle diameter size
I am excited to get the spices but found that the bottle does not fit standard size spice rack. I have high end spice pullout cabinet with stainless rack for three tier spice storage. Also found there is no shaker insert which requires me to always have a tool to remove spice from bottle. I don’t know if I will make further purchases. So sad about this.
Just the right flavor for deviled eggs!
Wonderful flavor, excellent quality!
Smoked Pimenton, great on my plant based dishes eg tofu!
I placed my first order and couldn't get the top off of the smoked paprika fast enough! I am very impressed with how perfectly balanced this spice is. I am a huge smoked paprika fan and this one is on the top of my list. Will definitely order again!
I love paprika and this is a great quality spice. A little too smokey for my taste but great none the less
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