Smoked paprika is a much loved essential spice in Spanish cuisine.  You will find it in many of the soups and long braises, and it is what gives a “real” chorizo it’s unique flavour. In central Spain, Extremadura is the area par excellence for the production of smoked paprika, and there are three principal varieties of peppers specifically cultivated for its production. The system of smoke-drying the peppers over smouldering oak fires, together with the grinding and the successive testing and quality controls have given Extremadura's paprika, and specifically that produced in La Vera-the prime region for paprika production in Spain-its traditional and unique smoky flavour.

Only Smoked Paprika from La Vera in Spain has a “Denomination of Origin” status. During the harvesting season the whole valley has a mist of smoke that is sweet and pungent.

In 1989, the government of Extremadura created the Regulatory Council of "La Vera Paprika", which has enabled the region's paprika, thanks to its unique characteristics, to claim Spain's top quality designation for locally, artisanally-produced food products, known as Denominación de Origen.

At my place, in my pantry, Spanish Smoked Paprika is an Essential Ingrendient.In Spanish Tapas dishes, nothing but Spanish Smoked Paprika can be used for that authentic smoky flavour. ........Calvin.