Spanish Smoked Paprika of la Vera: Sweet, Hot & Bittersweet
Spanish Smoked Paprika is also known as "Pimenton de la Vera", a Protected Designation of Origin with three varieties: sweet, bittersweet and hot.
The peppers are carefully subjected to the traditional selection process, different from those used in the rest of the pepper producing areas, and they are dried slowly, according to the tradition. A home made of oak or american oak firewood, provides the necessary heat for the perfect dehydration of the fruits in a slow process, from ten to fifteen days, during which expert hands wisely turn the peppers in order to obtain the appropriate degree of drying.
This traditional drying system to the smoke gives the paprika its three fundamental characteristics: aroma, flavor and color stability. The microclimate of La Vera region and the drying process are both responsible for the high degree of carotene fixation in the pepper and its color stability.
Besides this, the process confers antioxidant effects. Including in the diet between 2 and 3 teaspoons per week of paprika from La Vera, protects from oxidizing agents such as air pollution, solar radiation or the aggression produced by the chemistry contained in some foods. The intake of this reddish product, very present in almost all Spanish gastronomy, is capable of multiplying by two the functioning of the endogenous antioxidant systems of the organism. In addition to its antioxidant properties, all types of paprika can help regulate cholesterol and triglycerides, and they are an excellent source of vitamin C. All of them contain a substance, capsaicin, which gives this product a slightly spicy taste and at the same time, anticancer effects.
The Protected Designation of Origin is accredited for its numbered label and indicates that differentiated quality of the product is due to its origin and distinctive elaboration standards of the region.