The bell peppers and peppers used for La Chinata's paprika powder are dried for 15 days over a smoldering oak wood fire. This gives the paprika powder a deliciously spicy smoky aroma. The peppers come from the Spanish region of La Vera. Only the paprika powder from this region may bear the name 'Pimenton de la Vera'. This gives the product a protected designation of origin. Top chef Jamie Oliver likes to use La Chinata's paprika powders in his (Spanish) dishes, due to the high and sublime quality. With a little bit of La Chinata paprika powder, you give your dishes a spicy culinary touch. Suitable for use in, for example, a dip sauce, paella, and fish dishes.
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