Smoked red pepper is a popular spice originating from Spain, known as "Pimentón de la Vera". It has a strong, rich flavor and aroma due to the way the peppers used in its production are smoked.

It is widely used in Spanish cuisine, adding flavor and color to dishes such as rice, bean stews, soups, fish, and meat. It is also an integral part of spicy sauces, marinades, cured meats, and salamis. The flavor is best enhanced when cooked with olive oil.

The red paprika quality “ASTA 120” has a uniformly ground texture, with a vibrant red color and a mild spicy flavor. It is an ideal substitute for salt with a subtle taste and notes of wood fire.

Ideal Storage: Paprika powder should be stored in a cool, dark, and dry place. It is important to keep it in protective packaging to maintain its aroma.

Types of Paprika:

• Premium paprika powder: +130 ASTA, uniformly ground, spicy aroma.
• Fine paprika powder: 110-129 ASTA, slightly mosaic appearance.
• Refined sweet paprika powder: 100-109 ASTA, typical aroma and flavor.
• Rose paprika powder: 60-99 ASTA, mild spicy flavor.

Peppers are indigenous to Mexico and were introduced to Europe in the 16th century. Hungarians invented a machine in 1859 for producing ground paprika, which varies in concentration. The name "paprika" is Hungarian.