Some Spanish paprika is distinguished from that of other countries by its characteristic smoky aroma which occurs as a result of being dried using smoking oak in the months of October and November. It is often sold in tins to retain its colour and flavour.
Designated ‘Denominación de Origen Protegida’ by the EU, Pimentón de La Vera is a paprika produced in the comarca of La Vera in Spain's Extremadura. La Vera is one of the two most famous varieties of Spanish paprika and it was introduced in the 16th century by monks at the Monastery of Yuste. The pimentón is divided into three types:
Pimentón dulce: It has the smoky flavour but it is sweet rather than spicy.
Pimentón picante: Quite hot.
Pimentón agridulce: Literally ‘bitter-sweet’ and is a mixture of ‘dulce’ and ‘picante’.
In addition to being used as an individual ingredient, it is added to various charcuterie products such as chorizo and morcón.
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