Burlap & Barrel Smoked Pimentn Paprika

Description

Sweet, locally-grown red pimentn peppers are slowly dried over oak coals, which imbue them with a rich, smoky flavor that imparts a savory depth and gorgeous color to any dish.

Our smoked pimentn paprika comes from a single family-ownedfabricain the Extremadura region of western Spain famous forpimenton de la vera, which has a Designation of Protected Origin status from the European Union.

Restauranter Alissa Wagnertold NY Magsays it’s her favorite paprika.

• Origin: Extremadura, Spain
• Aliases:pimentn agridulce
• Process:Smoked & driedover oak coals, then stone-ground
• Ingredients:100% pimenton de la vera DOP (Capsicum annuum)
• Tasting notes: Hardwood Smoke Ripe Tomato Summery Sweetness

COOKING

• Sprinkle over popcorn for a savory smoky bite
• Mix with salt, ground cumin and coriander for a meat seasoning or dry rub
• Add to your favorite classic Spanish paella recipe

SOURCING

Paprika. What are the two best-known countries that produce it? Spain and Hungary, right? Well, paprika,and all peppers for that matter, are actually relatively new to Europe.

Christopher Columbus brought peppers backto Spain from the New Worldjust a few hundred years ago. In Spain, the seeds were distributed to the monasteries, who planted the peppersand taught their communities how to farm them. Centuries later, the Extramadura region in Western Spain has a protected designation of origin for their world-famous smoked paprika, so we flew to Extramadura to see the harvest for ourselves.

The paprika season starts in February when farmers plant young paprika seedlingsin long rows. By September, the plants are chock full of firetruck red peppers resemblinga witch’s fingers. (Side note: we’re so ready for Halloween! #scaryspice) That’s when they get picked and brought over to the two-story smokehouses located on each farm.

The lower level of the smokehousean oak wood fire that burns for 24 hours a day. The peppers are loaded into the upper level, where they spend 2 weeks getting smoked over the gentle heat. Every day or two, the farmers use shovels to turn the peppers over so they dry out evenly and completely. The farmers know the peppers are completely dry bythecrunchthe peppers make when they’re turnedover.

The smell of the smokehouses wafts over fields of tobacco, the other major crop grown in Extramadura’s fertile soil, filling the air with a fragrance reminiscent of a cigar bar filled with leather books… in the best way possible.