Skip to main content Skip to footer
ACCOUNT
HELP

paprika (smoked)

Spanish (de la Vera)
powder
4.8
Based on 9 reviews
try me sample
0.28 oz
75¢
shaker jar
2 oz
$7
refill
2 oz
$6
large refill
coming soon
NOTIFY ME
PACKAGING GUIDE
VARIANTS
powder - sweet
powder - Spanish (de la Vera)
powder - Spanish
Brick red and slightly clumpy, this rich-looking smoked Spanish paprika powder is from the La Vera region. As the name would suggest, this spice's flavor profile is smoky and not as sweet as Hungarian paprikas. Instead, it has a complex savoriness. It has woodsy notes with a slight touch of heat and a sharp finish. In America it is a favorite for BBQ sauces and meat rubs.

All Capsicum annuum paprika peppers originated in the Central America region but there's conflicting stories on how they were brought to different parts of Europe. In Spain, there's a legend that the peppers were a gift to King Ferdinand by Christopher Columbus in the form of seeds. When the planted seeds grow to peppers that didn't ripen properly, monks then tried to compensate by smoking them. Another plausible legend is that it was the monks themselves that brought the seeds back from the Americas after their missionary work.

Whatever the methodology for their arrival in Spain, it became customary to smoke the peppers over oak fires giving them a distinctive campfire quality.

Like all paprikas the powder is a result of blends of types of peppers. In Spain the most common types blended include Bola (Cascabel), Jeromin, Jariza, Jaranda chiles. Depending on the mix this will yield either sweet (dulce); bittersweet (agridulce); or picante (hot) paprika powders.
QUICK INFO
paprika (smoked) , powder
SUBSTITUTIONS
The flavor profile of Hungarian paprika and Spanish smoked paprika is very different. Substituting one for the other will change the taste of the dish. Hungarian is generally more intense and sweeter.
PLANT PART
fruit / berry
PROCESSING / FORM
powder
BOTANICAL NAME
Capsicum annuum
BOTANICAL NAME
Capsicum annuum
AKA
Pimento de la Vera
The Capsicum annuum plant produces the pepper fruit that is a common source of many spices that range in heat and flavor: paprikas, chiles, and cayennes all are derived from variations of this pepper plant.

The burning sensation of 'spicy heat' from these peppers is from the capsaicin the plant contains. Capsaicin is a chemical compound that stimulates and then decreases pain signals in the body. It is an irritant and will affect any tissue with which it has direct contact. Despite this, many people seek out and enjoy its flavor and the sensation it provokes.

Fresh Capsicum annum peppers have many familiar names: bell, jalapeño, poblano, guajillo, etc. Once dried, the name of the pepper often changes: the chilicaca becomes pasilla; poblano becomes ancho; morita jalapeño becomes chipotle.
CONFUSIONS

It's chill
In the 17th century Spanish-speaking Mexicans adopted the Aztec name for spicy peppers: chilli (Nahuatl language). At that time they modified it to its current spelling of chile, this moniker has also been adopted by the Spanish-language influenced American Southwest.

Exported and anglicized in the 17th century it ironically appears again spelled as chilli in English texts of that age. Americans simplified this to chili, with a single "l". In the early 1800s the popular frontier dish "chili" was concocted and the spice blend marketed to make this favorite at home was called chili powder. Today it contains a blend of spices which often includes cumin, oregano, paprika and one or two different types of ground chile peppers.

In culinary circles in the U.S. it has become practice to defer to the Spanish spelling when referring to a single pepper variety. Chili with an "i" ending is reserved for the spice blend.

 
related
RECIPES
a sweet treat recipe using:
by Sheri Silver
Chicken Fajita Tacos
with Chipotle Aioli
a dinner recipe using:
by Vinny DelGiudice
Paprika Spiced Cauliflower Steaks
with Sun Dried Tomato and Pistachio Dip
a lunch recipe using:
by Christine Loertscher
related
ARTICLES
through the lens with Kimberly
What if I told you that you can add apples to almost any food category and come away with a delicious recipe you can make at home. Join me on this quarterly series.
other
RECOMMENDATIONS
5.0
morita
whole
Whole morito chipotle peppers impart a classic smoky spiciness. Rehydrate for use in adobe sauces and other Mexican favorites.
1 oz - REFILL$4
3 oz - REFILL$10
1 oz - REFILL $4
5.0
black pods
whole pods
Black cardamom is robust, smoky and slightly bitter, with a strong, slightly sweet aftertaste. It is is commonly used in Asian and Middle Eastern cuisine.
TRY ME - SAMPLE$0.75
1 oz - JAR$8
1 oz - REFILL$7
4 oz - REFILL$19
TRY ME - SAMPLE $0.75
4.8
whole
These aromatic whole dried anchos have a mild heat with fruity notes and a sweet/savory flavor.
1 oz - REFILL$3
3 oz - REFILL$7
1 oz - REFILL $3
4.9
whole
These oblong light-brown seeds are distinctively earthy, musky, and almost charred in flavor. They are aromatic and respond particularly well to toasting.
TRY ME - SAMPLE$0.75
1.25 oz - JAR$4
1.25 oz - REFILL$3
6 oz - REFILL$9
TRY ME - SAMPLE $0.75
4.9
vietnamese
whole
Our Vietnamese whole black peppercorns have an intense aroma, but a more mellow taste with woody flavor notes.
TRY ME - SAMPLE$0.75
1.8 oz - JAR$6
1.8 oz - REFILL$5
8 oz - REFILL$13
TRY ME - SAMPLE $0.75
related
REVIEWS (9)
custom label info included!
need new
SPICE JARS?
Each empty jar comes with a customizable label so you can keep track of what you decant. Only $1 each.
REPLACE YOUR ODD-SIZED JARS!
want a new
SPICE RACK?
Fill this wooden display rack with ANY of your pinch jar favorites for $49 (rack + 12 pinch jars).
SELECT 12 SPICE PINCH JARS!
fill with 12 pinch jars!
JOIN OUR MAILING LIST
SIGN UP
©Selefina | by adagio teas - copyright 2024
Privacy Policy   |   Cookie Policy
Ask us a question.
Anytime!
Questions?
Selefina ChatBot
You may ask me any question and I will gladly answer.

If you don't like my answer, please take a look at our FAQs.
>