Sweet paprika has the closest flavour to the original red pepper before having been dried and ground. Its aroma and colour give your dishes an unmistakable, mild touch, as traditional as it is surprising in modern cooking. It is used as an excellent preservative and flavouring in the cuisine of Spain, Hungary, Morocco and Germany.
Hot paprika is an intense and flavourful red condiment obtained by grinding the seeds together with the dried fruit during the milling of the peppers. The degree of hotness will depend on the quantity of seeds that have been used.
La Vera sweet paprika is a bright red condiment with a delicious fresh, smoky aroma resulting from the traditional process for drying the peppers over a fire of oak and holm oak wood before grinding.
Tip for getting the most out of paprika:
Add it to your stews just before adding the water.
Avoid it being burned in oil because that will give it an unpleasant flavour. And do not use too much because its slightly bitter taste would be dominant.
