Locally made
Without additives
We are happy to advise you
+49 8654 4093911
Free shipping from €39
Pimenton de la Vera Doux - paprika smoked noble sweet/mild
Pimenton de la Vera Doux is the world-famous, unique specialty from the La Vera Valley in the Spanish region of Extremadura.
use
Pimenton de la Vera Doux stands for the noble smoky enjoyment of meat, fish, poultry, rice and stew dishes. It enchants goulash dishes, minestrone, white cabbage soup, vegetables, BBQ sauces, steak butter, grill salads, grilled marinades, rubs and cheese dips to an incomparable pleasure experience. The pimenton also refines stews with tomato, peppers and legumes.
Excellent with fried potatoes, bean stew, egg dishes and spicy cheese!
Good to know
For the specialty from the Spanish La Vera Valley, peppers are smoked over oak wood perfectly with sauces, stews, marinades, dips and spicy dishes.
Matching recipes too Pimenton de la Vera Doux - paprika smoked noble sweet/mild
Our SPICEvip @katrin_foodandfitness loves pasta ... it's a real soul food with them and she also finds a perfect hot meal when things have to go fast. Katrin loves pasta especially when she doesn't have so much time to cook due to lack of time and still wants to serve her family something delicious. With pasta she makes everyone happy at home, whether the kids or the husband! Are you also mushroom fans? Then the recipe from @katrin_foodandfitness is just right for you!
Pasta is an absolute all-rounder for us – because as far as we know there is no one who does not like pasta (at least we do not know anyone)! And the best thing about it: Pasta is prepared ratz-fatz.
Anyone who hears "Fajitas" somehow automatically always thinks of chicken – but the delicacies from the TexMex kitchen also taste wonderful with shrimps! The SPICEvips from BBQ Hiesenvillage prove this to us with their shrimp fajitas, which they also pimp with a DIY chipotle sauce. We think: Brilliantly good!
the taste
The intense red Pimenton de la Vera Doux impresses with its mild, stimulating bittersweet and noble smoky taste. Profound and very harmonious in all nuances.
manufacturing
The microclimate in the valley has made the area extremely fertile.
In early March, the Pimenton seeds are sown in greenhouses. In May, the seedlings come outdoors on the extensive terraced fields. Here the plants get plenty of sunshine. The harvest in October is still traditionally done by hand. Immediately after harvest, the peppers are rearranged several times on dry soils, smoked over thick oak smoke and dried. Finally, the smoked pods are ground in grinders to red, fine powder. The seeds and stems of the pods are not processed. The grinding process is repeated up to five times to achieve the high degree of fineness.
The protected designation of origin "Denominación de Origen Pimentón de la Vera" guarantees the high quality.
100 g
1493.6 kJ
357.7 kCal
13 g
2.1 g
0.1 g
34.9 g
33.2 g
14.8 g
