Pimentón de La Vera, or smoked paprika, is a rust red colored spice used in countless Spanish recipes. Mild with a unique and intense smoky flavor, it is made from freshly harvested peppers smoked for 15 days over encina oak wood fires. Its intense smoky flavor sets it apart from the bland paprika found in most grocery stores.

Mild smoked paprika is a key ingredient in paella. Aside from paella, it is an excellent choice for flavoring potatoes, stews and sauces. Sweet smoked paprika's smoky, intense flavor is also fantastic with roasted meats, chicken or fish.

La Dalia is the original and best brand of Pimentón de La Vera, and they still use stone mills to create the finest, most flavorful smoked paprika in Spain.

The peppers used to produce La Dalia Pimentón de la Vera are hand-harvested each year in early autumn. Just after harvesting, the peppers are sent to wooden smokehouses filled with the smoke of encina oak wood fires. For 15 days, the peppers are dried in this intense smoke. Once dried, La Dalia grinds the peppers on traditional granite millstones - resulting in a silky, rust-red paprika that is both deeply flavored and smoky.

Founded in 1913, La Dalia was the first company to produce the famous smoked paprika of La Vera. For generations, this family owned company has produced the finest quality pimentón using traditional production methods. This Pimentón de La Vera is Denominación de Origen (D.O.) - assuring its quality and authenticity!