The Paprika


The cultivation of pepper for paprika was introduced in La Vera (Spain) in the 16th century by the Jeronimos monks from the Yuste Monastery. In 1556, Charles I of Spain and V of Germany decided to retire to the Yuste Monastery, to lead a monastic life. He remained here until the end of his days.

Tradition and knowledge combined together to cradle the most precious treasure the Jeronimos monks have gifted our senses, brought form the infinite tranquillity of their monastery.

In La Vera, the pepper used to make paprika enjoys a privileged microclimate and so develops naturally; sheltered by the rugged peaks of the Sierra de Gredos mountains, gorges and green meadows through which the Tiétar river flows.

The peppers belong to the “Capsicum annum” family and are from the cerasiforme and piper longum sub-species. They come in three varieties: Sweet, Bittersweet and Hot.


With lots of antioxidants and light, the “La Vera´s Paprika” will turn it in your best ally to garnish your foods.

Among its heaps of benefits, we highlight its content of A vitamin and carotenoids, which are precursors of this vitamin, important for visual function and the mantenance of some of organism´s structures.

The nutritional expert and Phisiology Professor from UNEX, Jose Enrique Campillo, in one of the Hoy Newspaper´s interview that has been making today, he explains: “It has been empirically tested that all the paprikas can lower the cholesterol and the triglycerides. In addition, the spicy variant of “La Vera´s Paprika”, has capsaicin. This substance, which is the responsable of the spicy flavor, has extraordinary properties, among them, according to the lastest publications from international researchers, anticancer effects. So, if you take this Extremadura´s product, you will get: antioxidant effects, protection against cancer and your cholesterol and triglycerides lower.