Also known as Pimenton de la Vera, Dulce. Its origins date back to the introduction of the pepper to Spain following the conquering of Mexico. The peppers are dried slowly over an oak burning fire for several weeks. The result is a sweet, cool, smoky earthy flavour. There are three flavor varieties: sweet (dulce), semi-sweet (agridulce), and spicy (picante). The paprika's heat level depends on the original pepper's heat.

 

 

Works brilliantly in paella, gratin of leafy greens and crispy potatoes, barbecue pork, slow-cooked beef and lamb recipes. Try in a spinach and chickpea stew and excellent on grilled veggies

Adds a smoky flavor with no heat.

The Allotment: Locavore & Gourmet for the Discerning Gastronome.

25g