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The cultivation of pepper for paprika was introduced in La Vera (Spain) in the 16th century by the Jeronimos monks from the Yuste Monastery.
La Vera Paprika is obtained by grinding mature, dried peppers. The peppers are dried using oakwood, which generates sufficient heat to dehydrate the fruit perfectly and gives La Vera Paprika its three main characteristics:
AROMA AND FLAVOUR: it is obtained using a traditional smoke-drying system
BALANCED COLOUR: as a result of the high concentration of carotenes produced in the pepper throughout its cultivation in the microclimate of LA VERA and during the drying process Pimenton Las Hermanas is a family-run business starting from 1940.
With lots of antioxidants, the “La Vera ́s Paprika” will turn it in your best ally to garnish your foods. It contains a lot of A vitamin and carotenoids. In addition, the spicy variant of “La Vera ́s Paprika”, has capsaicin. Ingredients: smoked paprika
Country of Origin: Spain, Pimentón de la Vera
Store dry and cool