Smoked Pimentón Paprika by Burlap & Barrel
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$7.99
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"Smoked paprika is one of my favorite western spices, it adds immediate depth, complexity and an incredibly alluring smoky flavor to any dish. I use it on deviled eggs, baked salmon, and combine it with honey to make a killer bbq meat marinade. This is an authentic DOP certified smoked paprika, it has the most intense smoky flavor I’ve ever tried. Don’t even bother with any others." - Jiying
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Burlap & Barrel Royal Cinnamon | 1.8 oz glass jar
- Single origin: comes from a single family-owned fabrica in the Extremadura region of western Spain famous for the prized pimenton de la vera variety of paprika
- DOP certified varietal: “DOP” is the acronym for “Protected Designation of Origin”, issued from the European Union, which works exactly in the same way as the appellation system for wines and olive oils, meaning that it is produced in a specific region using traditional production methods. Basically, a guarantee of authenticity. DOP is the most stringent certification, more so than IGP. This uses DOP certified pimento de la vera variety of paprika from Extremadrua, Spain
- Traditional processing: Smoked and dried over oak wood fire, which gives them a deeper smoky flavor, and a more gorgeous color, then gently stone-ground
- Non-refined: Almost all spices on the market have been treated with chemical preservatives or fumigants or have been irradiated (radiation) to increase shelf life, but is bad for our health and greatly reduces the nutrient value of these spices
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Tasting notes: Hardwood Smoke, Ripe Tomato, Summery Sweetness
Ingredients: 100% pimenton de la vera DOP (Capsicum annuum)
Origin: Extremadura, Spain
Suggested use: Sprinkle over popcorn and toasted nuts, mix with other spices in marinades and rubs, use for paella
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Sweet, locally grown red pimentón peppers are slowly dried over oak coals, which imbue them with a rich, smoky flavor that imparts a savory depth and gorgeous color to any dish.
Our Smoked Pimentón Paprika comes from a single family-owned fabrica in the Extremadura region of western Spain famous for pimenton de la vera, which has a Designation of Protected Origin status from the European Union.
Restaurateur Alissa Wagner told NY Mag it's her favorite paprika.
Soucing
Paprika. What are the two best-known countries that produce it? Spain and Hungary, right? Well, paprika, and all peppers for that matter, are actually relatively new to Europe.
Christopher Columbus brought peppers back to Spain from the New World just a few hundred years ago. In Spain, the seeds were distributed to the monasteries, which planted the peppers and taught their communities how to farm them. Centuries later, the Extramadura region in Western Spain has a protected designation of origin for their world-famous smoked paprika, so we flew to Extramadura to see the harvest for ourselves.
The paprika season starts in February, when farmers plant young paprika seedlings in long rows. By September, the plants are chock-full of firetruck-red peppers that resemble a witch's fingers. That's when they get picked and brought over to the two-story smokehouses located on each farm.
The lower level of the smokehouse is an oak-wood fire that burns for 24 hours a day. The peppers are loaded into the upper level, where they spend two weeks getting smoked over the gentle heat. Every day or two, the farmers use shovels to turn the peppers over so they dry out evenly and completely. The farmers know the peppers are completely dry by the crunch the peppers make when they're turned over.
The smell of the smokehouses wafts over fields of tobacco, the other major crop grown in Extramadura's fertile soil, filling the air with a fragrance reminiscent of a cigar bar filled with leather books... in the best way possible.
