Pimentón de la Vera is the smoked paprika that has been produced exclusively in the La Vera valley, in the province of Cáceres since the 16th century. This vibrant red spice is made by grinding dried peppers into a fragrant, spicy, smoky powder.
It became popular in the 16th century when the Spanish conquistadors brought the peppers back from Mexico as a gift for the king and queen of Spain. In autumn, after harvesting, the finest peppers are hanged on strings and are left to dry. They are then smoked using oak wood for two weeks, thus intensifying both their flavor and color. This hot variety is used in heartier winter soups and stews, or in the production of chorizo sausages.
