pimentón

Pimentón is a ground spice made from dried peppers of the species Capsicum annuum. It is commonly referred to as paprika in many languages and is used both as a seasoning and as a coloring agent in cooking, particularly in Spain and parts of Latin America.

In Spain, peppers are harvested, dried, and ground to produce different varieties. A common distinction is between dulce (sweet), agridulce (bittersweet), and picante (hot). A smoked variant, pimentón ahumado, is especially associated with the Pimentón de la Vera, a protected designation of origin that specifies smoke-drying, typically over oak wood, which imparts a pronounced smoky flavor and deep color.

The flavor profile ranges from mild and fruity in dulce to fuller and spicier in agridulce and picante. Smoked pimentón adds a distinct smoky aroma that enhances meats, stews, and sauces. The color it imparts is a vibrant reddish hue, making it a hallmark ingredient in many traditional dishes.

Culinary uses are widespread in Spanish cuisine. Pimentón is fundamental in chorizo, patatas a la riojana, and various stews and sauces. It is also used to color and season rice dishes, bean stews, and grilled vegetables, and is sometimes employed in non-Spanish recipes as a substitute for paprika.

Historically, peppers were introduced to Europe from the Americas in the early modern period, with Spain becoming a major producer. Today, pimentón is exported globally and appears in a range of culinary applications beyond its regional origins. Storage should be in a cool, dark place in a tightly sealed container to preserve aroma and color.