Pimentón de la Vera is not just a spice; it is a living story that connects the past with the present. From its American origins to its deep roots in Extremadura, its artisanal cultivation and production have made it a culinary treasure that continues to delight those who taste it.
With its distinctive smoky aroma, vibrant red color, and versatility in the kitchen, this product has conquered palates worldwide. Below, we explore its history and origins, how it is cultivated, the process that transforms it into the coveted “red gold,” and its many culinary uses.
History and Origins
Pimentón has its roots far from Spain, in South America—specifically in the regions of Peru and Bolivia—where peppers (Capsicum annuum) were cultivated by pre-Hispanic civilizations long before Europeans arrived. Remains of peppers have been found in
Peruvian tombs dating back over 2,000 years, highlighting their significance in the diet and culture of indigenous peoples.
It was Christopher Columbus who, in 1493, after his third voyage to the New World, brought the seeds of this plant to Spain, presenting them as a potential alternative to the expensive black pepper imported from the East. The Hieronymite monks of the Monastery of Guadalupe, in Extremadura, were the first to experiment with its cultivation in the late 15th century. From there, the practice spread to other monasteries of the order, reaching the Monastery of Yuste in the La Vera region of Cáceres. This area, blessed with a unique microclimate, marked the beginning of a tradition that endures to this day.
In the 16th century, pepper cultivation found an ideal home in La Vera, and its transformation into smoked pimentón began to take shape. Over time, this product became an economic and cultural cornerstone of the region, especially after an epidemic devastated chestnut trees in the 18th century, further boosting its production as an agricultural alternative.
Cultivation: Regions and Characteristics
Pimentón de la Vera is produced in a very specific geographical area: the La Vera region (its most well-known designation of origin), in the north of Cáceres province, Extremadura, though its cultivation area also includes parts of the natural regions of Campo Arañuelo, Valle del Ambroz, and Valle del Alagón. Nestled at the foot of the Sierra de Gredos and watered by rivers like the Tiétar, this region boasts a privileged microclimate with mild winters, warm summers, and high humidity—ideal conditions for pepper development.
The varieties used are Jaranda, Jariza, Jeromín, and Bola, all belonging to the Capsicum annuum species. These peppers are sown between March and April, and harvesting is done manually between September and October, when they reach maturity and acquire a deep red color. Today, cultivation covers about 1,500 hectares, producing around 4.5 million kilograms annually, all certified under the Protected Designation of Origin (PDO) Pimentón de la Vera, granted in 1998.
The fertile soil and access to water from streams and irrigation systems, such as those fed by the Rosarito reservoir, have allowed this agricultural tradition to thrive. The combination of natural factors and the expertise of local farmers ensures the exceptional quality of the product.
Processing: Drying and Grinding
What sets Pimentón de la Vera apart from other pimentón varieties is its production process, deeply rooted in tradition. Once harvested, the peppers are taken to traditional drying sheds—wooden structures where they are slowly dehydrated using smoke from holm oak or oak firewood. This process, lasting 10 to 15 days, is key to infusing the peppers with their characteristic smoky flavor and aroma. Farmers turn the peppers by hand daily to ensure even drying.
After drying, the peppers are cleaned, with stems and seeds removed, and taken to stone mills where they are ground into a fine, uniform powder. This artisanal method, combined with modern industrial controls to ensure quality, results in three varieties of pimentón: sweet (made mainly with Bola and Jaranda), bittersweet (with Jaranda and Jariza), and spicy (with Jeromín, Jariza, and Jaranda). The final product is a vivid red powder with a penetrating aroma and a flavor that retains its intensity over time.
Our partner, Pimentón El Colorín, tailors this blend to the needs of La Salsamenta, helping us achieve the perfect result in our paella.
Culinary Uses
Pimentón de la Vera is an essential ingredient in Spanish cuisine and has found its place in kitchens around the world.
At La Salsamenta, we primarily use it in the preparation of our star dish, paella, and depending on the season, in the creation of other tapas. It is also the foundation of traditional cured meats like chorizo and sobrasada, where its smoky flavor enhances the meat, and it is used in stews such as patatas a la riojana, lentils, or tripe, adding color and depth.
In Mediterranean cuisine, it is a classic in pulpo a la gallega, sprinkled over olive oil for an unforgettable finishing touch. International chefs have embraced it in marinades for meats, dressings for roasted vegetables, and even in innovative desserts like spiced chocolates.
Beyond its flavor, pimentón offers nutritional benefits: it is rich in vitamin C and antioxidants, making it a healthy ally at the table. Its versatility and unique character have elevated it to the status of a gourmet spice, present in kitchens across Europe, the United States, Japan, and beyond.
