It's a unique seasoning in its genre and that it enjoys Protected Designation of Origin. Bill paprika comes from select peppers grown in a very specific region of Caceres (Extremadura). Something that allows to link this red gold of Spanish gastronomy to the Extremadura territory, where it is very popular. With a process handmade and natural of elaboration, this powder has a recognized quality that favors its use in many recipes. In the following paragraphs we review its origin, cultivation and what it is like.
A vital substitute in La Vera
To discover the the origin of this product we have to go back to the harvest times of the pepper plant in the province of Cáceres. The historical data that we have date to the beginning of the late fifteenth century when friars Jerónimos of the Guadalupe monastery they were engaged in cultivation. It gradually became popular until it reached another monumental place of special relevance later: the Yuste monastery, located in the region of La Vera.
This vegetable was not autochthonous Spanish but was brought by Christopher Columbus on his third voyage between the New World and Spain in 1493. The adventurer believed that the pepper could be a good substitute for pepper that was imported from the East. Seeing the evolution that the seasoning had later, he was not wrong with his predictions. Because it spread to other European countries from the XNUMXth century and later reached the Asian and African continents.
Now, specifically in He will see her American cultivation had enormous repercussions, since it served as a great solution to the problem that had caused the loss of chestnut grove. An epidemic affected the tree and was catastrophic for the farmers of Cáceres, those who saw the birth of the paprika industry. It soon became a vital product for the feeding of the locals also because it began to be used in the production of cold meats. Later, the increase in its demand helped its extension.
Importance of the Sierra de Gredos
Definitively, the cultivation of peppers was consolidated in the middle of the XNUMXth century on terraces to the right of the Tiétar river. It was in the aforementioned region of He will see her where it was perfectly adapted to the geographical and weather conditions. It is a plant that benefits from mild temperatures in winter as well as dry summers. Just what an area located northeast of Cáceres offers, protected by the mountain chain of La Sierra de Gredos. A relief that avoids polar winds while bringing water from its peaks.
Although this region of Cáceres is the most important, prestigious and specialized in La Vera pepper, the PDO also covers other regions in the north of the province. Are Arañuelo Field, Ambroz Valley and Alagón and Arrago Valley. In all areas, which are irrigated, quality water (without salt) also comes from the mountains that border the municipalities. The river tributaries that run through the fields serve the pepper plant, which is sensitive to salinity.
This is how La Vera paprika is made
After the cultivation of Peppers, They are collected when almost all of them are ripe on the plant, with the lower fruits already wrinkled. According to the brand DOP, those totally red fruits must be of the Bola and Ocales varieties (Jaranda, Jariza and Jeromín). In addition, at the time of their collection they have to be mature, healthy and even clean of pests or diseases.
After the harvest, start the process to obtain the Extremadura red gold, where the drying. This is carried out in a traditional way, in many cases maintaining the tradition with dryers that take advantage of the fire of oak or oak firewood. They remain in this phase, the objective of which is to dehydrate the pepper, for about two weeks in which the farmer turns them every day.
Afterwards, once dry, this raw material goes to a cooperative that manufactures the paprika in mills. Really that previous phase of smoked It is the one that gives the future seasoning a characteristic aroma and flavor, which is penetrating and intense.
With high coloring power, it is a long-lasting product to be used in all kinds of recipes to which you want to give that differential touch. It can be of three flavors: sweet, bittersweet, or spicy. In addition to cooking, it is traditionally used in the preparation of sausages.
In short, this is a distinctive paprika whose prestige is national and international. If you want to give it a touch of color and itchiness to your dishes, look for it in your supermarket. It is sold in a wide variety of establishments.
