In a generic way we say that the peppers is the product obtained from the grinding of the ripe and dried fruits of the pepper Capsicum annuum. From here, it is easy to recognize the paprika from Murcia as a powder of red color and characteristic aroma. It is one of the spices most used around the world for contributing color, aroma and flavor to countless dishes.
This is the paprika from Murcia
El pepper native to the tropical regions of South America it has adapted perfectly to temperate zones. From practically anywhere in the world. So, in theory, it is possible grow it and grind it almost anywhere. But right here the similarities end.
The differential fact of different peppers starts at variety and the cultivation of each one of them. Both the drying process and the way of grinding give rise to very different peppers.
In the article we are going to focus on the paprika from Murcia to discover that differential process. This gives rise to a exclusive product, of a high quality and highly appreciated in all parts of the world.
To make this process more enjoyable, this video will be a great help to discover what it is like the paprika from Murcia.
The typical variety of the Murcia is round bell pepper, Called lady. But other varieties of elongated, domed peppers of different sizes.
Sowing and growing Murcian peppers
In early spring, the selected seeds are sown in seedbeds. Here they will grow for about two months until they reach sufficient size and development. The fields are prepared to receive the plants with long ridges covered in plastic and a drip irrigation hose.
The plants are planted using metal instruments that pierce the plastic and the earth, depositing the plant in its ideal position. During the following months, the plants grow. The small white flowers, inserted in the armpits, appear in July. Later, green semi-cartilaginous berries are formed, which grow rapidly.
Little by little the fruits ripen acquiring their typical bright red color. In September the fruits reach their maximum size and the optimum point of maturity. Towards the end of this month, the peppers by hand, carefully, selecting the better matured. They are deposited in large baskets and transferred to the dryer.
Drying, crushing and packaging process
In facilities drying room previously the washed and selected, removing all foreign plant matter. Drying takes place in hot air ovens, fed with natural fuel (almond bark). To the dried pepper obtained is called shell.
La shell It is placed in bags for transfer to the milling facilities. In them initially a crushed in hammer mills up to small size. Next, the crushed product goes to the stone mills. The paprika from Murcia it has to go through the stone mills several times to obtain the desired degree of fineness.
To finish, the paprika is packaged and distributes to reach our kitchen and our table. With all its color, aroma and unmistakable flavor.
