Pimentón - the red building blocks of Spain

One of the first phrases I learned in Spanish was 'Un poquito más' (a little more),  as I could never quite add enough of the red spice to satisfy the Spanish palate. After all, the smoked red paprika shimmers brightly on só many plates in the Spanish cuisine.

However, after more than four months of cooking with this smokey flavour in Spain, I never appreciated it fully until I walked into the red-green fields and understood the process from farm, to factory, to table...   

De la Vera, Exrtemadura

To find what is seen as the world's finest smoked paprika, you have to go the region of Extremadura - literally translated into the two words extreme and hard - where sunny, hot skies meet the De la Vera valley. 

Here I walk beside stretch of green fields with what looks like red polka dots shining through. The red peppers hang heavy, as the small team of 10 workers start harvesting and filling their bags. 

I am standing in the field of 'bittersweet' peppers. There are two more varieties – The smaller, smooth skinned spicy pepper, and my favourite, the sweet small round pepper.   

The farmer explains passionately how the 'seccador' or smoke-dry-house works as we walk down the dusty road beside the field to meet Paco, who has been the maestro of the smoking house for 40 years. His eyes light up when I ask him to teach me more about his art - you can see the excitement and passion.

The oak fire burns 24/7, beneath the chestnut-floor completely covered in a thick layer of paprika peppers, slowly drying for 8 to 10 days where after it is ready to be ground to become the world famous Spanish smoked paprika. 

From here, a drive back into town takes us to the factory, where the smoky aromas hang thick in the air - which tells you where you are before you see the characteristic pretty pictures found on the Spanish paprika tins.

Firstly, seeds and skins are separated by machine. The process continues with a series of grinders. The first grind is simply between two rocks that quickly crushes once, in order to decrease friction which could burn the paprika. 

After A series of machines then grinds it into the fine powder, followed by a sieving process. The product is assessed and can be repeated up to 7 times to get the perfection that the De la Vera label on your tin promises.
      

Above all, the passion of the farmer and everyone involved in the process shines through - there is evident pride in their work, love for the heritage connected with the age old practice, and a passion for the product that is unforgettable. 

From the land of Citrus & Saffron...and pimentón!
Liezl
(Text & Photography)

Note: In South Africa smoked paprika from Spain must have a certification mark/sticker stating “D.O.P De la Vera”, assuring you that you are paying slightly more for a superior product.