The most commonly used pimentn for home-cured sausages,grilled meats, stews and paella, bittersweet (semi-spicy) smoked paprika, lends its distinctive smoky flavor to any variety of Spanish recipes. Pimentn de La Vera Agridulce, or bittersweet smoked paprika, is the most popular variety of pimentn in Spain, making up 2/3 of the total production of paprika.

Made from freshly harvested peppers smoked for 15 days over encina oak wood fires, bittersweet smoked paprika has a mildly piquant, intensely smoky flavor that sets it apart from the bland grocery store paprika most of us are used to buying. A dash of pimentn will transform homemade stews and sauces with its smoky, rich flavor. Sprinkle it on deviled eggs, potatoes or any number of seafood and meat dishes.

La Dalia is the original and best brand ofPimentn de La Vera, and they still use stone mills to create the finest, most flavorful smoked paprika in Spain.

The peppers used to produce La Dalia Pimentn de la Vera are hand-harvested each year in early autumn. Just after harvesting, the peppers are sent to wooden smokehouses filled with the smoke of encina oak wood fires. For 15 days, the peppers are dried in this intense smoke. Once dried, La Dalia grinds the peppers on traditional granite millstones – resulting in a silky, rust-red paprika that is both deeply flavored and smoky.

Founded in 1913, La Dalia was the first company to produce the famous smoked paprika of La Vera. For generations, this family owned company has produced the finest quality pimentn using traditional production methods. This Pimentn de La Vera is Denominacin de Origen (D.O.) – assuring its quality and authenticity!