{"id":5970615140519,"title":"Burlap \u0026 Barrel Smoked Pimentón Paprika","handle":"burlap-barrel-smoked-pimenton-paprika","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSweet, locally-grown red pimentón peppers are slowly dried over oak coals, which imbue them with a rich, smoky flavor that imparts a savory depth and gorgeous color to any dish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eOur smoked pimentón paprika comes from a single family-owned \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003efabrica\u003c\/span\u003e\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e in the Extremadura region of western Spain famous for \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003epimenton de la vera\u003c\/span\u003e\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, which has a Designation of Protected Origin status from the European Union.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eRestauranter Alissa Wagner\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/nymag.com\/strategist\/article\/the-spices-dimes-alissa-wagner-uses-to-zhuzh-up-basic-meals.html\" aria-describedby=\"a11y-new-window-external-message\" data-mce-fragment=\"1\" data-mce-href=\"https:\/\/nymag.com\/strategist\/article\/the-spices-dimes-alissa-wagner-uses-to-zhuzh-up-basic-meals.html\" target=\"_blank\"\u003etold NY Mag\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003esays it's her favorite paprika.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eOrigin\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e: Extremadura, Spain\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAliases:\u003c\/strong\u003e piment\u003cspan data-mce-fragment=\"1\"\u003eón agridulce\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eProcess:\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/b\u003eSmoked \u0026amp; dried\u003cspan data-mce-fragment=\"1\"\u003e over oak coals, then stone-ground\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eIngredients:\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e 100% pimenton de la vera DOP (Capsicum annuum)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eTasting notes\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e: Hardwood Smoke • Ripe Tomato • Summery Sweetness\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eCOOKING\u003c\/b\u003e\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eSprinkle over popcorn for a savory smoky bite\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eMix with salt, ground cumin and coriander for a meat seasoning or dry rub\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eAdd to your favorite classic Spanish paella recipe\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003eSOURCING\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003ePaprika. What are the two best-known countries that produce it? Spain and Hungary, right? Well, paprika, and all peppers for that matter, are actually relatively new to Europe.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eChristopher Columbus brought peppers back to Spain from the New World just a few hundred years ago. In Spain, the seeds were distributed to the monasteries, who planted the peppers and taught their communities how to farm them. Centuries later, the Extramadura region in Western Spain has a protected designation of origin for their world-famous smoked paprika, so we flew to Extramadura to see the harvest for ourselves.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe paprika season starts in February when farmers plant young paprika seedlings in long rows. By September, the plants are chock full of firetruck red peppers resembling a witch's fingers. (Side note: we're so ready for Halloween! #scaryspice) That's when they get picked and brought over to the two-story smokehouses located on each farm.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe lower level of the smokehouse an oak wood fire that burns for 24 hours a day. The peppers are loaded into the upper level, where they spend 2 weeks getting smoked over the gentle heat. Every day or two, the farmers use shovels to turn the peppers over so they dry out evenly and completely. The farmers know the peppers are completely dry by the crunch the peppers make when they're turned over.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe smell of the smokehouses wafts over fields of tobacco, the other major crop grown in Extramadura's fertile soil, filling the air with a fragrance reminiscent of a cigar bar filled with leather books... in the best way possible.\u003c\/span\u003e\u003c\/p\u003e","published_at":"2020-10-22T18:13:35-06:00","created_at":"2020-10-22T17:59:57-06:00","vendor":"Burlap \u0026 Barrel","type":"Specialty Foods","tags":["FlatRate_Shipping"],"price":795,"price_min":795,"price_max":795,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":37099271749799,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Burlap \u0026 Barrel Smoked Pimentón Paprika","public_title":null,"options":["Default Title"],"price":795,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":"851973008179","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0399\/8223\/5815\/products\/SMOKED_PIMENTON_PAPRIKA_-_1.8_OZ_GLASS_JAR_540x_d98bc897-a4ea-44ac-92b4-3ab5c5461ed6.jpg?v=1603412008"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0399\/8223\/5815\/products\/SMOKED_PIMENTON_PAPRIKA_-_1.8_OZ_GLASS_JAR_540x_d98bc897-a4ea-44ac-92b4-3ab5c5461ed6.jpg?v=1603412008","options":["Title"],"media":[{"alt":null,"id":13349964349607,"position":1,"preview_image":{"aspect_ratio":1.0,"height":540,"width":540,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0399\/8223\/5815\/products\/SMOKED_PIMENTON_PAPRIKA_-_1.8_OZ_GLASS_JAR_540x_d98bc897-a4ea-44ac-92b4-3ab5c5461ed6.jpg?v=1603412008"},"aspect_ratio":1.0,"height":540,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0399\/8223\/5815\/products\/SMOKED_PIMENTON_PAPRIKA_-_1.8_OZ_GLASS_JAR_540x_d98bc897-a4ea-44ac-92b4-3ab5c5461ed6.jpg?v=1603412008","width":540}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSweet, locally-grown red pimentón peppers are slowly dried over oak coals, which imbue them with a rich, smoky flavor that imparts a savory depth and gorgeous color to any dish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eOur smoked pimentón paprika comes from a single family-owned \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003efabrica\u003c\/span\u003e\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e in the Extremadura region of western Spain famous for \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003epimenton de la vera\u003c\/span\u003e\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, which has a Designation of Protected Origin status from the European Union.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eRestauranter Alissa Wagner\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/nymag.com\/strategist\/article\/the-spices-dimes-alissa-wagner-uses-to-zhuzh-up-basic-meals.html\" aria-describedby=\"a11y-new-window-external-message\" data-mce-fragment=\"1\" data-mce-href=\"https:\/\/nymag.com\/strategist\/article\/the-spices-dimes-alissa-wagner-uses-to-zhuzh-up-basic-meals.html\" target=\"_blank\"\u003etold NY Mag\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003esays it's her favorite paprika.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eOrigin\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e: Extremadura, Spain\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAliases:\u003c\/strong\u003e piment\u003cspan data-mce-fragment=\"1\"\u003eón agridulce\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eProcess:\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/b\u003eSmoked \u0026amp; dried\u003cspan data-mce-fragment=\"1\"\u003e over oak coals, then stone-ground\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eIngredients:\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e 100% pimenton de la vera DOP (Capsicum annuum)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eTasting notes\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e: Hardwood Smoke • Ripe Tomato • Summery Sweetness\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eCOOKING\u003c\/b\u003e\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eSprinkle over popcorn for a savory smoky bite\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eMix with salt, ground cumin and coriander for a meat seasoning or dry rub\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eAdd to your favorite classic Spanish paella recipe\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003eSOURCING\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003ePaprika. What are the two best-known countries that produce it? Spain and Hungary, right? Well, paprika, and all peppers for that matter, are actually relatively new to Europe.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eChristopher Columbus brought peppers back to Spain from the New World just a few hundred years ago. In Spain, the seeds were distributed to the monasteries, who planted the peppers and taught their communities how to farm them. Centuries later, the Extramadura region in Western Spain has a protected designation of origin for their world-famous smoked paprika, so we flew to Extramadura to see the harvest for ourselves.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe paprika season starts in February when farmers plant young paprika seedlings in long rows. By September, the plants are chock full of firetruck red peppers resembling a witch's fingers. (Side note: we're so ready for Halloween! #scaryspice) That's when they get picked and brought over to the two-story smokehouses located on each farm.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe lower level of the smokehouse an oak wood fire that burns for 24 hours a day. The peppers are loaded into the upper level, where they spend 2 weeks getting smoked over the gentle heat. Every day or two, the farmers use shovels to turn the peppers over so they dry out evenly and completely. The farmers know the peppers are completely dry by the crunch the peppers make when they're turned over.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe smell of the smokehouses wafts over fields of tobacco, the other major crop grown in Extramadura's fertile soil, filling the air with a fragrance reminiscent of a cigar bar filled with leather books... in the best way possible.\u003c\/span\u003e\u003c\/p\u003e"}

Burlap & Barrel Smoked Pimentón Paprika

Product Description

Sweet, locally-grown red pimentón peppers are slowly dried over oak coals, which imbue them with a rich, smoky flavor that imparts a savory depth and gorgeous color to any dish.

Our smoked pimentón paprika comes from a single family-owned fabrica in the Extremadura region of western Spain famous for pimenton de la vera, which has a Designation of Protected Origin status from the European Union.

Restauranter Alissa Wagner told NY Mag says it's her favorite paprika.

  • Origin: Extremadura, Spain
  • Aliases: pimentón agridulce
  • Process: Smoked & dried over oak coals, then stone-ground
  • Ingredients: 100% pimenton de la vera DOP (Capsicum annuum)
  • Tasting notes: Hardwood Smoke • Ripe Tomato • Summery Sweetness

COOKING

  • Sprinkle over popcorn for a savory smoky bite
  • Mix with salt, ground cumin and coriander for a meat seasoning or dry rub
  • Add to your favorite classic Spanish paella recipe

SOURCING

Paprika. What are the two best-known countries that produce it? Spain and Hungary, right? Well, paprika, and all peppers for that matter, are actually relatively new to Europe.

Christopher Columbus brought peppers back to Spain from the New World just a few hundred years ago. In Spain, the seeds were distributed to the monasteries, who planted the peppers and taught their communities how to farm them. Centuries later, the Extramadura region in Western Spain has a protected designation of origin for their world-famous smoked paprika, so we flew to Extramadura to see the harvest for ourselves.

The paprika season starts in February when farmers plant young paprika seedlings in long rows. By September, the plants are chock full of firetruck red peppers resembling a witch's fingers. (Side note: we're so ready for Halloween! #scaryspice) That's when they get picked and brought over to the two-story smokehouses located on each farm.

The lower level of the smokehouse an oak wood fire that burns for 24 hours a day. The peppers are loaded into the upper level, where they spend 2 weeks getting smoked over the gentle heat. Every day or two, the farmers use shovels to turn the peppers over so they dry out evenly and completely. The farmers know the peppers are completely dry by the crunch the peppers make when they're turned over.

The smell of the smokehouses wafts over fields of tobacco, the other major crop grown in Extramadura's fertile soil, filling the air with a fragrance reminiscent of a cigar bar filled with leather books... in the best way possible.

$7.95
Maximum quantity available reached.

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