The renown Spanish company Safinter [est. 1912] purveyors of top-quality saffron from the famous 'La Mancha' region, also offers extraordinary Pimenton (smoked paprika) in three varieties: bittersweet, hot and sweet. Safinter uses time-honored traditional methods of cultivating and drying red peppers for paprika established in the XVI century by local monks in the La Vera region of Spain. The labor-intensive process involves hand picking peppers that are perfectly ripe, healthy, and free of infestation or disease and placing them on drying racks with an indirect flow of smoke from burning oak. It is a slow process that takes 10-12 days to complete.
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