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Spanish Smoked Paprika is produced in the La Vera region. Over the centuries, the Yuste monks kept their recipe secret. It was not until the mid-nineteenth century that they shared their secret with local farmers who started growing and smoking the pimentos on a large scale, known as pimenton. The pimentos are slowly dried over smoldering oak logs for up to fifteen days and hand turned every twenty four hours. The smoke dried pods are then ground into powder and sold as smoked paprika. Try it paired with any of our Spanish cheeses, grilled fish, seafood, pork, chicken and fresh fruit.  It is deliciously addictive

Available Sweet or Hot

750 g tins (1.65 lb)