Smoked Paprika Powder, Spain (Extremadura Region)
- Smoked paprika powder is the most used spice in Spanish cooking.
- for eggs, octopus, chorizo, chicken, or sauces.
Smoked paprika powder hot from Spain (Extremadura region).
Our smoked paprika powder comes from Spain of the Extremadura region.
What is smoked paprika powder?
First of all, it is a typical Spanish spice known to many from the Chorziosalami. It has a hot smoked paprika taste and is ground very finely after prolonged smoking over oak wood. This pepper has an Asta value of 140.
Smoked paprika powder and its culinary use
This spice has a unique smoky aroma and is used, among other things, to preserve meat and sausages. (e.g., they make the Spanish traditional sausage chorizo with Pimentón).
In Spain, this spice is a universal seasoning. It's just sprinkled everywhere. I think it spices excellent vegetarian dishes with its smoky spiciness. It also goes well with fish dishes, sauces, or marinades.
Paprika spice in history
The great seafarer and visionary Christopher Columbus discovered the pepper plants on his second trip to Central America around 1493 and brought them to Spain. However, few people know who first used it as a spice for food. Today it is believed that the monks of the Guadalupe Monastery in Extremadura were the first to recognize their culinary versatility.
The monks were known for their aromatic cuisine. There are no specific manuscripts, but this makes us believe that the theory of food historians is correct. It means that the chilies were initially cultivated in the monastery gardens and then spread by pilgrim monks all over Spain. And consequently slowly but methodically across Europe. The Spanish and Portuguese traders, who saw interest in the product and the relatively positive economic impact, clearly brought it on their trips to Africa. Over time, India and many coasts of the South Asian region.
Paprika and Christopher Columbus
In less than a hundred years after the lovable Columbus had laboriously brought them to Spain, the chili plants spread worldwide. Economically, this led to a drop in the price of these spices. The regions that received these new plants in return were able to expand their diet.
Historically, they believe that the tradition of pimentón developed actively in the 16th century. However, in his book "Traditional Spanish Cuisine, " when he reads author Janet Mendel," there is another version. It seems that everything started with Emperor Charles I around 1555. After leaving the Spanish throne, he moved to the Yuste Monastery as the last residence (Cuacos de Yuste) and began to appreciate this pepper here. The interest was to recommend her to her sister, no less than Queen Mary of Hungary. Thus, today we can calmly reconnect the significant development of paprika in Hungary and the Balkans for this very event.
Paprika, the secret spice of the monks
Therefore, the pastoral secrecy of the monks was lost, who was unwilling to reveal them in the first years. It left room for new crossings of plants in other countries. From the middle of the 19th century, Spanish chilies (peppers) are produced on a large scale. The name Pimenton was only used at the beginning of the century. Today, production has become a specialty; it is the primary source of income in this region. The famous smoked chili powder also enjoys the designation of origin.
Storage of spices
We remind you that you may need to fill the product in airtight jars for proper use in spice care after purchase. More practical than cans for those who like to reuse packaging. With glass, you can protect the environment to a small extent. To keep the bright color of this excellent spice and not just store it in dry climates, you shouldn't expose the packs to direct sunlight, rays that would discolor the product over time.