LalolaGourmet® - Smoked Paprika Powder - Sweet & Hot -Set 2 x 70g Tins with Dispensing Lid - Premiun Quality from La Vera D.P.O. -Authentic Spanish Taste

Description

The product obtained from the grinding of totally red fruits is protected, of the varieties of the "Ocales" group (Jaranda, Jariza and Jeromín), and of the Bola variety, belonging to the Capsicum annum L. and Capsicum longum L. species., harvested ripe, healthy, clean, with the characteristic color of the variety, free from attacks by pests or diseases, dried with oak and / or oak firewood, using the traditional Vera system, and that come from the production area delimited. The "Pimentón de la Vera" is a product with a smoky, intense and penetrating flavor and aroma, due to the smoke-drying process that the peppers are subjected to. As for its coloration, it is intense red with relative brightness. It has a high coloring power, higher in the varieties of the Ocales group than in the Bola variety. Both its flavor, aroma and color are highly stable over time, mainly due to the slow and gentle dehydration process used Ingredients Smoked Paprika Powder

Features

• GEOGRAPHICAL AREA: The peppers used to produce paprika with the Protected Designation of Origin Pimentón de la Vera come from selected areas in the north of Cáceres, Spain, such as La Vera, Campo Arañuelo, Valle del Ambroz, and Valle del Alagón. The PDO is supervised by its Regulatory Council, headquartered in Cáceres
• TYPES OF PAPRIKA: Sweet: made from pepper varieties such as Jaranda and Jariza (Capsicum annuum), it provides color and aroma, without heat. Hot: obtained from the Jeromín variety, it has an intense, spicy, and very aromatic flavor
• HOW PIMENTÓN DE LA VERA IS MADE: The production process of this type of dehydrated pepper goes through different stages: Drying with smoke: using holm oak and oak wood, the peppers are dried for 10-15 days until their water content is reduced from 80% to 15%. During this phase, the smoke blends with the flavor of the peppers and fixes the carotenoids that give them their intense color. Grinding: in this stage, the dehydrated peppers are crushed, sieved, and divided into different categories. Packaging: after grinding, the final product is packaged, preferably in tins, as this guarantees the preservation of its color, flavor, and aroma
• ORIGIN OF PAPRIKA: Originates from Mexico, Bolivia, and Peru, where it was traditionally used in various dishes. It was introduced into Europe after Christopher Columbus s first voyage to the Americas in 1492. In Spain, it became particularly rooted in the region of La Vera, in northern Extremadura, where it began to be widely cultivated. The sweet and smoked paprika produced there is well known
• BENEFITS OF PIMENTÓN DE LA VERA: Helps regulate cholesterol and triglycerides. One tablespoon of paprika a day protects against oxidative stress. By incorporating this food into our daily diet, we double our synthesis capacity and therefore boost our defense mechanisms. Its high iron content helps prevent iron-deficiency anemia. Thanks to its high vitamin B1 content, it helps fight stress