Pimenton smoked Paprika powder from Spain, mild sweet

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  • Description

Mild Smoked Paprika Powder: Pimenton - Spain

  • Mild smoked paprika powder: Pimenton doux
  • Traditional spice for Spanish chorizo
  • Perfect for poultry, eggs, and potatoes

How Does Smoked Paprika Taste?

Our mild smoked paprika powder, Pimenton doux, offers a unique smoky aroma with a delightful combination of bitterness and sweetness. It adds an interesting flavor profile to dishes, not just for meat lovers but also for enhancing vegetarian dishes like potato soup and egg dishes. Its distinctive smoky taste makes it an excellent match for these recipes.

What Can You Use Smoked Paprika Powder For?

Smoked paprika powder, traditionally used as a spice in chorizo sausage, can enhance countless recipes. Even as a vegetarian, you can enjoy its flavorful qualities by using it to season tofu and other plant-based dishes.

In Spain, this finely ground spice powder is commonly used to flavor chicken, lamb, and fish dishes. Its smooth consistency blends well in soups and sauces, adding a delightful smoky touch. It also adds a delicious flavor to beans cooked in tomato sauce.

What Is Pimenton?

Pimenton refers to peppers in Spanish. They belong to the Capsicum genus and are part of the nightshade family (Solanaceae). Peppers come in various sizes, colors, and flavors, with some varieties being spicy, such as chili peppers. Pimenton, specifically, is a spice powder made from smoked peppers.

Where Does Smoked Paprika Come From?

Smoked paprika originates from the western region of Spain, specifically Extremadura. The fertile valleys and the Sierra de Gredos provide an ideal environment for pepper cultivation. Summers are warm, with temperatures around 30 °C, while winters can be cold. The climate and production process are similar to that of Piment d'Espelette in the Basque Country.

In March, paprika seeds are sown in greenhouses, and once the plants are robust enough, they are planted in terraced fields in May. The peppers grow to full maturity by October. After a manual harvest, the peppers undergo a 7-day smoking process over black oak, with regular turning of the pods.

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