Smoked Spanish Paprika (Pimenton) - Grade A

Spanish Smoked Paprika is also known as Pimenton de la Vera, Picante. Spain is the second heartland of paprika and is a popular ingredient in many Mediterranean recipes, and essential to Spanish cuisine.

Originating, like all chilli peppers, in the Americas, paprika peppers are now strongly associated with Hungarian cuisine. While Hungarian paprika is usually dried in the sun, Spanish versions take things up a notch, smoking them dry over several weeks (often over oak, as is typical in the La Vera region, where much of the country’s supply is produced).

There are three main varieties: dulce, the sweetest and mildest, agridulce, which is moderately spicy, and the hottest, picante. The resulting flavour has an incredible smokey intensity that forms the building blocks of much of Spain’s cuisine, from wonderfully fragrant paella to a heady flavouring for chorizo and salami.

When it comes to the cooking, paprika is one of the most versatile spices in the rack. The two essential varieties to start with are a mild, sweet one and a spicier, smokier one. These will allow you to begin to experiment with the differing attributes of this wonderful spice.

Try it in soups or chorizo. Add it to garlic flavoured mayonnaise, which can then be used as a spread for grilling chicken or fish. Use it to make your deviled eggs truly sinister!