Pimenton or paprika is a classic spice often used in Spanish gastronomy. The Pimenton Picante by Santo Domingo is a hot smoked paprika that uses quality pimentons (peppers) from La Vera in Northern Extramadura. These peppers are smoked before being ground in traditional stone mills. It has an intense red color, and a powerful but not aggressive aroma. It’s spicy, but not overpowering, and has a wonderful smoky kind of heat.
The Santo Domingo Pimenton Picante – Spicy is a multipurpose spice. It pairs well with chicken, fish, pig, and even tofu thanks to its smoky-spicy flavor. It’s ideal for preparing spice blends or incorporating into rubs and marinades. It can also be used in sauces and stews. It’s also utilized in Hungarian recipes like chicken paprikash, and classic Spanish dishes like paella. Santo Domingo Pimenton can also be sprinkled on hummus or fries as a finishing flavor.
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.
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.