Peppers grown in the La Vera region of Spain are dried slowly over oak logs for twelve to fifteen days before grinding into paprika. The region produces three varieties of pimenton or paprika, sweet (dulce), hot (picante) and bittersweet (agridulce). The bittersweet is the most versatile. While you might sprinkle this on deviled eggs like your Momma, there are many more uses that to bring out the unique chili taste and add a robust flavor boost to foods. The obvious uses are sausage and goulash but you will bring a warm complexity to soups, spice rubs and stews. The bittersweet gives a mild heat balanced with a sweetness, that fills your mouth slowly and doesn't overwhelm. The hot will get your attention - but its not too overpowering and many people like the sweet which is our best seller.
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