Pimentón de la Vera

Somebody said that Extremadura smells and tastes of a single spice: Pimentón de la Vera. The story starts with Christopher Columbus, who introduced the pepper to Spain from the Americas via the Jerónimos monks. These monks settled at the Monastery of Guadalupe in Cáceres province, where they began cultivating this plant, which thrived in the local environment. However, drying peppers under the sun, as was done in Murcia, proved impossible in Extremadura due to the heavy autumn rains that coincided with the September-October harvest. In the 17th century, Veratos farmers devised an ingenious solution: a vertical drying house with a two-level design. The lower level housed a fire, while the upper level held the peppers. This method, which ensures perfect dehydration, has endured through the centuries and is now safeguarded by the Protected Designation of Origin (DOP).

Pimentón de la Vera is not merely a spice but an art form—almost magical in its ability to elevate a dish. It is one of the most iconic seasonings in popular Spanish cuisine, emblematic of Extremadura, adding distinctive smoky nuances that enhance the essence of a wide range of ingredients.

But there is not just one Pimentón de la Vera but three main varieties: sweet, bittersweet, and hot. Despite their differences, all share the prized smoky undertones that make them sought after by culinary enthusiasts and professionals alike. It’s no surprise this spice is often called Red Gold.