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 pimentón 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
- Aliases: pimentón agridulce
- Process: Smoked & dried over oak coals, then stone-ground
- Ingredients: 100% pimenton de la vera DOP (Capsicum annuum)
- Tasting notes: Hardwood Smoke • Ripe Tomato • Summery Sweetness
- Sprinkle over popcorn for a savory smoky bite
- Mix with salt, ground cumin and coriander for a meat seasoning or dry rub
- Add to your favorite classic Spanish paella recipe
- Pairs well with: Zanzibar Black Peppercorns, Nile 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, 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.
I love smoked paprika - use it often. Burlap & Barrel’s is very fresh, so the flavor is more intense - best I’ve tried!
I've used it only twice so far. First on roasted potatoes and then as a blend for a spicy rub with ancho and cayenne pepper amongst other spices. Both came out great - very tasty!
This smoked paprika is excellent! We have a tendency to put it into almost every savory dish we cook...especially beans, greens, and pasta sauces.
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.
Spending time in Spain did it.my quest for a smooth smoked paprika started. For the time being it has stopped with b& b. That’s it.