Bittersweet Pimentón Agridulce is La Vera's most traditional spice -- used for home-cured sausages, grilled meats and rich stews through the centuries in the north of Spain -- and makes up 2/3 of the total production of paprika in Spain.

Smoked paprika is made from a blood red pepper that produces a satisfyingly prickly piquant heat. The noted author Penelope Casas selects this bittersweet variety of pimentón for all of her paella recipes. You will be delighted to experience how this product produces a distinctively smoky flavor booster for your homemade stews and sauces. (more info)

Bittersweet Pimentón Agridulce is La Vera's most traditional spice -- used for home-cured sausages, grilled meats and rich stews through the centuries in the north of Spain -- and makes up 2/3 of the total production of paprika in Spain.

Smoked paprika is made from a blood red pepper that produces a satisfyingly prickly piquant heat. The noted author Penelope Casas selects this bittersweet variety of pimentón for all of her paella recipes. You will be delighted to experience how this product produces a distinctively smoky flavor booster for your homemade stews and sauces.

I like to add a small amount to my Pollo al Ajillo / garlic chicken, or on a roast lamb. You can also make home made French fries -- with a difference-- used as a flavoring for potatoes and fish dishes, light stews, sauces, garlic chicken and roasted meats. I find it useful when I want to provide a subtle extra. And it absolutely transforms devilled eggs! (close)