Smoked Spanish paprika with authentic character

The peppers originate from South America and were introduced to Spain by Columbus during his second voyage in 1493. Over time, monastic communities played a key role in spreading cultivation across the Iberian Peninsula, making peppers an integral part of Spanish agriculture and cuisine.

In regions such as La Vera and Extremadura, this tradition evolved into a distinctive production style. The area is widely recognised for its smoked paprika heritage, often associated with Pimentón de la Vera, known for its depth of flavour and characteristic aroma.

The peppers are cultivated in local growing areas where climate and soil conditions allow them to develop intense colour and natural depth of flavour.

After harvest, they are slowly dried and smoked over oak wood, following methods refined over generations. This process builds a layered aroma, rich colour and natural intensity that define the final product.

Careful handling throughout the process ensures a consistent result, preserving the original character with a stable and well-balanced flavour profile.

Available in sweet, bittersweet and hot varieties, offering flexibility across both culinary and industrial applications.

Widely used in cured meats, stews and sauces, where flavour and colour play a central role.