Smoked Spanish paprika for oak kissed colour and depth
Science and Composition
Chemical Composition
Traditional drying over oak fires concentrates carotenoids such as capsanthin and capsorubin which supply the deep red hue of smoked Spanish paprika. These pigments act as effective antioxidants with capacities reported near one hundred fifty thousand micromoles TE per one hundred grams pubmed.ncbi.nlm.nih.gov .
A tablespoon of smoked Spanish paprika contributes vitamin A levels that exceed twenty percent daily value along with meaningful potassium and iron webmd.com .
The spice is almost fat free and supplies only about twenty calories which makes it flavour efficient.
Origin & Nutritional Composition
Sweet round peppers grow in Extremadura where the microclimate of La Vera valley creates ideal ripening conditions. Farmers hand pick fully red fruit then smoke it gently above oak embers for ten to fifteen days. After resting the peppers are stone milled into ultrafine smoked Spanish paprika that carries lingering phenolic smoke notes. One teaspoon holds three calories plus trace fibre and half a gram protein while delivering intense colour and aroma
Reported Health Benefits
High carotenoid density supports eye health by protecting retinal tissue from oxidative stress.
Capsanthin and related pigments display anti inflammatory and lipid balancing activity according to in vivo studies which may contribute to heart wellness pubmed.ncbi.nlm.nih.gov.
Vitamin A in smoked Spanish paprika enhances immune readiness and helps maintain skin integrity. Regular culinary use adds polyphenols that can lower markers of oxidative damage.
Heritage and Function
Cultural Significance & Historical Significance
Christopher Columbus brought capsicum seeds to Spain in the sixteenth century and monasteries of Yuste first smoked peppers to combat valley humidity. By the seventeen hundreds smoked Spanish paprika had become Essential for chorizo curing and paella colour.
The spice gained Protected Designation of Origin status as Pimentón de la Vera ensuring traditional oak smoking and stone milling remain safeguarded.
Flavor Profile
Expect gentle sweetness with a rounded earthy smoke similar to slow embers plus subtle dried fruit depth. Heat is mild in dulce grade and medium in agridulce while picante adds zing yet still retains the signature oak perfume
Functional Use
Stir half a teaspoon of smoked Spanish paprika into hummus or aioli for instant campfire nuance.
Dust grilled vegetables fish or potatoes before roasting for colour that will not scorch.
Bloom smoked Spanish paprika in warm olive oil to unlock capsanthin then fold into paella sofrito or tomato sauce.
Blend with cacao in mole or sprinkle on caramel popcorn for sweet smoky contrast.
Fun Tidbits
- Three protected villages Jarandilla Jaraiz and Cuacos host annual festivals dedicated to smoked Spanish paprika.
- Oak wood selected for smoking must be at least fifteen years old to ensure slow even embers.
- A single kilogram of powder requires about ten kilograms of fresh peppers after smoking dehydration.
- Spanish shepherds once carried pimentón as natural preservative for cheese on long transhumance journeys.
La Botanique Sacrée's Approach
We embrace smoked Spanish paprika for its gentle sweetness balanced by deep oak smoke which layers beautifully with herbs seeds and Nordic salts. Its protected origin guarantees clean farming and additive free milling aligning with our modern apothecary values.
La Botanique Sacrée blends featuring smoked Spanish paprika
MEATBALL15 - Herbaceous meatball and burger blend with black garlic, Nordic herbs, and smoked Spanish paprika for warm depth.
SMOKY SALT - Smoky umami finishing salt built on Danish smoked sea salt and Spanish smoked paprika with black garlic and thyme.
LA TOMATE - Mediterranean tomato-led spice with wild oregano, fennel, baobab, and smoked Spanish paprika for tart, smoky umami.
SPICY AIOLI - Aioli seasoning of black garlic, heirloom turmeric, and Spanish smoked paprika for smoky depth and citrus lift.
Smoked Chili (NOOCHAS) - Nooch-based smoked snack blend; Danish smoked salt and Spanish smoked paprika with Urfa and sea buckthorn.
Smoked Paprika (NOOCHAS) - Nooch blend led by smoked Spanish paprika with tomato and sumac brightness.
Sacred Reaper (NOOCHAS) - Carolina Reaper nooch blend tempered by smoked Spanish paprika, garlic, and mineral salts.
