Smoked Pepper of the Vera

What is Vera pepper?

Pimenton de la Vera is a paprika that has a protected designation of origin. To obtain this PDO, it must be produced in the province of Cáceres in southwest Spain. Chilli pepper is a pepper native to South America. During his travels, Christopher Columbus brought this pepper to Isabella I of Castile, better known as Isabella the Catholic. She herself introduced the pepper to the monastery of Yuste. The Jeronimos monks who lived there decided to grow the pepper in the heart of the Gredos mountain range, which enjoys a favourable climate. Since then, the Vera pepper has become a kind of institution, as it is used to make the famous Spanish chorizo, but also paella.

What is the flavour of the Vera pepper?

The Vera pepper can be declined in several flavours, more or less spicy. I propose here a medium pepper to satisfy all the palates. It has a smoky taste with fruity notes. This is why some people call it smoked paprika.

Harvesting the Vera pepper in the plantations

The Vera pepper is grown in a specific region of Spain. This PDO pepper grows on plants that can be up to 1 m high. The fruits are picked when they are ripe before being hung in a drying room to be smoked with beech wood. This is what gives the Vera pepper its smoky note. This drying stage lasts about 15 days. To ensure proper drying, the peppers are turned over regularly. Once dried, the chilli pepper is crushed with a stone grinder.

How to use Vera pepper in cooking?

The Vera pepper, even if I propose it here in a medium version, remains a hot spice. It is found in the chorizo, it is it which brings this power and its single taste to him, but also its red color. For lovers of strong flavours, the Vera pepper finds its place in a paella to give it a beautiful colour and an inimitable taste. A star of Spanish cuisine, this pepper is also used to make patatas bravas, potatoes with a spicy sauce. Have you ever tasted eggs flamenco style? It is a pure delight. It is a stew of chorizo and different meats, according to your taste, cooked with chorizo and pimentón de la Vera. Before serving, fried eggs are placed on the stew. If you like salads, the chilli pepper will find its place in a dish of artichoke hearts, peppers, tomatoes and dried Spanish ham. For those who like slightly spicy dishes, I recommend using pimenton de la Vera in stuffed tomatoes, which will take on another dimension. Naturally, this medium pepper will be perfect for all your marinades of meats and fish cooked in the oven, on the plancha or on the barbecue.

The health benefits of Vera pepper

The pepper or paprika will seduce you by its gustatory qualities, but not only. This spice is rich in iron. It is a source of potassium, vitamin E, vitamin K and vitamin B2. An explosive cocktail for your well-being. Thus, the Vera pepper is able to reduce joint pain and heavy legs. This spice limits the risks of anaemia with its iron content while the vitamin helps to prevent cardiovascular diseases.

The conservation of the chilli pepper of Vera

I deliver my medium Vera pepper in a resealable bag. Keep it preferably protected from light and moisture.