In the United States, many people associate paprika with foods from Eastern Europe, particularly with the cuisine of Hungary. The peppers used to make paprika are actually natives to the New World, but they are now grown in several countries, including Hungary and Spain. Spanish paprika is known as pimenton
. Made from round peppers that are about the size of a peach, it is a paler shade of red than Hungarian paprika, and has a slightly different flavor. It is almost sweet in taste and is used both as a coloring agent and as a spice. The Spanish add it to seafood, sausages, rice, and many other savory dishes. This Denomination of Origin product, Pimenton de la Vera, is made from oak-fire-dried native peppers that are stone-ground to a fine texture. The peppers adopt a pleasingly smoky flavor from the fires. The resulting spice, a powdery smoked paprika, is available in sweet (dolce) and hot (picante) varieties.
Our Safinter brand paprika's authenticity is certified by the "PimentÑn de la Vera" Denomination of Origin, which is regulated by the European Union.
Smoked paprika's use in cooking is almost endless. It adds an extra level of flavor to chili, soup, and stew; sparks up sauces, scrambled eggs or omelettes; and makes deviled eggs or spiced nuts deliciously different. Essential to a Spanish sauce named romesco, smoked paprika complements many Southwestern dishes as well. Rub it on meats to add a subtle, smoked flavor without actual smoking. Sprinkle it over rice, potatoes or casseroles. Finally, try drizzling olive oil flavored with Pimenton de la Vera over steak, chicken, fish, or vegetables.
- Varieties sold separately.
Continental United States
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