Pimenton de la Vera

Spain’s smoked paprika, Pimenton de la Vera, has become one of our cooking “secret ingredients.” Its base, ground Capsicum pepper, was originally brought from Central America to Spain by Columbus. In the Extremaduran “La Vera” region of Spain, a particularly high-quality smoked paprika is produced. The peppers are dried not in the sun or in ovens before grinding, but by the traditional method of oak smoking. The resulting hot and smoky taste is addictive. We find we like to sprinkle a little over fried or roasted potatoes, in stews, sauces, ratatouilles, pastas, and over beans and sausages. A little goes a long way. The flavor is smoky-spicy and most intriguing—giving a new deep dimension to classic dishes. Our guests are always asking, “What is that intriguing spice I’m tasting?”