Spain

Safinter La Mancha Smoked Paprika

The renown Spanish company Safinter [est. 1912] purveyors of top-quality saffron from the famous 'La Mancha' region, also offers extraordinary Pimenton (smoked paprika) in three varieties: bittersweet, hot and sweet. Safinter uses time-honored traditional methods of cultivating and drying red peppers for paprika established in the XVI century by local monks in the La Vera region of Spain. The labor-intensive process involves hand picking peppers that are perfectly ripe, healthy, and free of infestation or disease and placing them on drying racks with an indirect flow of smoke from burning oak. It is a slow process that takes 10-12 days to complete.

The paprika's authenticity is certified by the "Pimenton de la Vera" Denomination of Origin, which is regulated by the European Union.

  • Smoked Paprika, Bittersweet (2.47 Ounces) Tin
  • Smoked Paprika, Hot (2.47 Ounces) Tin
  • Smoked Paprika, Sweet (2.47 Ounces) Tin

Similiar products: Safinter products

  • Safinter smoked paprika is a product obtained from grinding the dry pulp of red peppers of the genus Capsicum. Different pepper types account for the three varieties of Pimenton. The smoked pepper flavor and aroma is due to traditional drying methods and indirect contact with vapor from burning oak branches.

  • Since smoked paprika dissolves well in fat or oil, it is best mixed with extra virgin olive oil for use as a condiment on salads, vegetables, fish and meat. Smoked paprika can also be added at the end when browning or frying, so as not to burn (which produces an unpleasant, bitter aroma and taste). In recipes using Pimenton as a finishing element, such as baked potatoes, use a sieve to sprinkle the paprika and, if desired, accompany with a dusting of coarse salt or drizzle of extra virgin olive oil.

    In Europe, smoked paprika dishes include: Galician Octopus, made of boiled octopus, which is sliced and then macerated with mixture of oil and paprika, and Goulash, where smoked paprika is the essential condiment in a spiced recipe of veal, onions and red pepper. In addition to cooking, paprika is also used in the Spanish food industry as a natural preservative.

  • Smoked paprika is rich in vitamins A and C and the carotene present in paprika (responsible for the pepper's crimson hue) is also an antioxidant.