It has now been a full year since we could travel normally due to the worldwide pandemic. I’m sure I’m not alone in having the itch to hit the road or — better yet — use my passport. But, until we can travel again, we still have to eat, right? Some flavors and aromas can transport you almost as completely as a plane ticket.
Pimentón de La Vera — the flavor of Spain
Pimentón de La Vera is a Spanish smoked paprika grown specifically in the La Vera valley in the province of Cáceres. The peppers used for pimentón were brought back from the new world by Columbus. Monks began cultivating the peppers in Extremadura, and around the 17th century the smoking and grinding process that results in the spice were developed and Pimentón de La Vera became a part of Spanish cuisine.
There is more good information on the La Tienda site, where you can also purchase Pimentón de La Vera.
I’ve become quite fond of Pimentón de La Vera after spending time in the Extremadura region of Spain and have, on a couple of trips, had the chance to see the various steps required to produce it.
The photo above shows the different growth stages of the peppers used for pimentón. Moving from left to right, you can see the peppers growing and turning red until they are ready to be picked (second from the right) and how they look after drying (far right).
The peppers are harvested by hand and taken to two-story smokehouses where the peppers are spread on the upper floor while oak is burned below, sending the smoke up through the peppers. The middle photo above was taken by climbing a ladder up to the second floor hatch to see the peppers as they were being smoked. It was quite warm in there!
Above you can see peppers being unloaded and the grinding machinery used at a processing plant in Jaraiz de la Vera. Below is a family-owned company, Las Hermanas, in Cuacos de Yuste.
Above: Alicia López and her father, Miguel López, two generations running Las Hermanas.
If you’re visiting Extremadura, you may not be able to witness much, if any, of this process depending on the season of your visit. It was November when I visited Las Hermanas and harvest appeared to be in full swing. Have no fear, though, if you are in Spain at some other time of year you can still stop by the Museum of Pimentón in Jaraiz de la Vera (below) to see a full explanation of the process.
And no matter when you visit Extremadura, you will surely enjoy the flavor and aroma of Pimentón de La Vera. Here you can see it even made a small appearance sprinkled atop a salad I was served in San Martin de Trevejo:
Stay safe, everyone. We’ll all travel together again soon. Until then, let your spice rack be your next destination.
