Pimentón de La Vera 250g - Sweet and Sour

Pimentón de La Vera

The Pimentón is a condiment (not a spice) widely used in Spanish cuisine, obtained by drying and grinding different types of red peppers.

Producer: El Colorín follows a strict manufacturing process approved by the Regulatory Council of the Protected Designation of Origin "Pimentón de la Vera", certified by ENAC.

The production process gives Pimentón de la Vera a unique aroma, flavor, and color stability that makes it one of a kind in the world.

Allergens: NO

Pimentón de la Vera El Colorín

Distinguished by its characteristics of aroma, flavor, and color stability

The aroma and flavor are obtained thanks to the traditional smoking drying system. The color stability is a result of the high degree of carotenoid fixation that occurs in the pepper during its cultivation in the microclimate of La Vera and in the drying process. It is an essential spice for seasoning many dishes, giving them an unmatched touch.

Pimentón de la Vera has achieved a level of acceptance in Spanish society, being the highest level within our Mediterranean cuisine where it is a basic ingredient. In this case, El Colorín pimentón is produced in the same region of La Vera in Extremadura, and its manufacturing is entirely traditional, providing an artisanal result with a strong and characteristic flavor that is noticeable in dishes, so its moderate use is recommended.

It is presented in a hermetic bag without a self-seal of 250 grams that perfectly maintains the characteristics of the pimentón if closed properly.

How to use?

Ideal condiment to add to stews, fabadas, potato dishes, rice, fried eggs, and many other recipes, but always cooked.

How long does it last?

It has a shelf life of nine months from the time you receive it, although once opened, it is recommended to consume it within three months to avoid losing much flavor.

How should it be stored?

Store in a cool, dry place, without direct exposure to sunlight. It can be kept in the bag that contains it, properly closed.

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