PAPRIKA

PAPRIKA

MONASTERIO DE YUSTE

ORIGINS

The cultivation of peppers for the production of paprika was first introduced in La Vera in the sixteenth century by the Hieronymite monks of the Monastery of Yuste. In 1556, Charles I of Spain and V of Germany decided to retire to the Monastery of Yuste to live a monastic life. It was there that he spent his last days.

From the infinite calm of the monastery, a combination of tradition and wisdom nurtured the most prized treasure that the Hieronymites could bestow upon the senses.

In La Vera, peppers grown for paprika benefit from a unique microclimate for their natural development, nestled between the steep peaks of the Gredos mountain range, alongside the gorges and rich fertile meadows bathed by the river Tiétar.

The peppers cultivated pertain to the species Capsicum annum. The traditional Jaranda, Jariza, Jeromín and Bola varieties are grown for the production of three types of paprika: Sweet, Bittersweet and Hot.

AROMA AND FLAVOUR

PAPRIKA

Pimentón de La Vera paprika is made by grinding ripened dried peppers. The peppers are dried using holm oak and oak wood, which provides the heat needed to perfectly dehydrate the peppers. This is what gives Pimentón de La Vera paprika its three main characteristics:

AROMA, FLAVOUR
and COLOUR STABILITY

 

PAPRIKA

COLOUR STABILITY

Colour stability is achieved as a result of the high level of carotene fixation that occurs in the pepper during its cultivation in the microclimate of LA VERA and in the drying process.

 

AROMA AND FLAVOUR

These are obtained as a result of our traditional smoke-drying process.

 

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