Santo Domingo Pimenton Dulce - Sweet
Pronounced smokiness
TASTING NOTES FROM THE CURATOR
Santo Domingo uses both traditional cultivation techniques, combined with advanced production methods to create truly superior spices. Their Pimenton Dulce is produced in La Vera, using peppers that have been grown in the DOP. They are smoked before being coarsely ground in ancient stone mills, and exude an intense red color. This paprika has a very pronounced smokiness, and a sweet, slightly spiced flavor, with a nice warmth.
PREPARATION AND PAIRINGS
The Santo Domingo Pimenton Dulce – Sweet is great to have on hand. Its sweet-smoky flavor works great with chicken, fish, pork, and even tofu. It’s fantastic for making spice mixes or using as an ingredient in rubs and marinades. You may also add them to sauces and stews. It’s also used in dishes like chicken paprikash (a Hungarian meal) and paella. Santo Domingo Pimenton can also be used as a finishing seasoning, sprinkled on hummus or fries.
THE PEPPERS OF SPAIN
Peppers, the raw material used to make paprika, are native to North America, where they grow wild in Central Mexico and have been farmed by Mexicans for millennia. The peppers were later introduced to the Old World, to Spain, as part of the Columbian Exchange in the 16th century.
The Pimentón Santo Domingo is an enterprise headquartered in a small village in the province of Cáceres, in the Pimentón De La Vera DOP region. They make one of Spain’s famous spices by combining artisan milling and mixing traditions with high quality technical standards.
Storage Instructions
Keep your spices tightly covered and store them in a cool, dry place. Whole spices stay fresh for up to 2 years while ground spices have a 6-month shelf life. Pro tip: red spices such as paprika and red pepper can be stored in the refrigerator to hold their color and keep their flavor longer.