October in La Extremadura truly is a magical place to be. The spring rains of the valley of La Vera have given way to sunshine, resulting in ripe red peppers glistening in the sun like gems in a sea of green. It is just then when the peppers are hand-picked by local farmers, just as they have been since the 16th century. Back then, it was the monks of the Yuste Monastery who cultivated this plant from the new-world as a way to add a little something extra to their cooking. The real revelation occurred when that first pepper was dried over an oak fire resulting in the start of Pimenton de la Vera.

After the sun-ripened peppers have been picked in October, they are brought to the smokehouse adjacent the field to be slowly bathed in oak-wood smoke for 15 days. The patient farmers carefully turn each pepper every 24 hours to ensure even drying. The lofting plumes of smoke and gentle heat magically transform these bright-red gems into something much deeper and more complex. The smoking process dries the plump peppers down by 75% and readies them for the next step in the painstaking process. Each pepper is gently liberated from its stem and seeds prior to being ground in a stone mill. The key ingredient, in addition to the perfect climate and careful smoking, is grinding the pods with stone wheels to ensure that friction does not build that would generate flavor-robbing heat. The result is a deep red velvety powder with an aroma that is without compare and a flavor that is truly an inspiration for Spanish cooking.

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Cooking with Pimenton:

• I use about ¼ teaspoon for every 2-4 serving in a recipe. Adjust the amount based on your experience; don’t experiment to start.
• Think of Pimenton like salt; a little adds flavor but too much can ruin a recipe.
• Pimenton must be heated to release flavor, so be sure to add it while your recipe is cooking.
• Pimenton burns easily, so only add it when liquids are present or under low heat.
• Pimenton may be used as a ‘rub’ for meats on the grill, however because of the heat the flavor will change as the natural sugars in the Pimenton caramelize.
• Chorizo contains Pimenton, so if a recipe calls for chorizo, then cut back the amount of Pimenton added.
• The flavor of pimenton is less intense if left uncooked, so feel free to use it as a garnish by sprinkling over eggs, chicken, or soups.

We don't just sell these products, we actually went to Spain to find the best, imported them, and use them in our own kitchen. If you ever have any questions on how to use Pimenton or any other Spanish ingredients, feel free to contact us or to call us at 888-Espana2. Buen Provecho! ~Marcos