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[[Image:Pimentón de la Vera.jpg|300px|thumb|right|Pimentón de La Vera]]&lt;br /&gt;
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.&lt;br /&gt;
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Designated [[:Category:Spanish recipes#Miscellaneous products|‘Denominación de Origen Protegida’]] by the EU, Pimentón de La Vera is a paprika produced in the &amp;#039;&amp;#039;comarca&amp;#039;&amp;#039; of La Vera in Spain&amp;#039;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:&lt;br /&gt;
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&amp;#039;&amp;#039;Pimentón dulce&amp;#039;&amp;#039;:  It has the smoky flavour but it is sweet rather than spicy.&lt;br /&gt;
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&amp;#039;&amp;#039;Pimentón picante&amp;#039;&amp;#039;:  Quite hot.&lt;br /&gt;
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&amp;#039;&amp;#039;Pimentón agridulce&amp;#039;&amp;#039;:  Literally ‘bitter-sweet’ and is a mixture of ‘dulce’ and ‘picante’.&lt;br /&gt;
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In addition to being used as an individual ingredient, it is added to various [[charcuterie products]] such as [[chorizo]] and [[morcón]].&lt;br /&gt;
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		<author><name>Klapaucius</name></author>
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