With a tangy, piquant flavor, piment de la vera picante, or hot smoked paprika, is the paprika to choose when youre looking for a lightly spicy option for barbecued meats, roasted potatoes and a wide variety of other spanish dishes including paella. Milled with a blend of several different types of spanish peppers, this intensely smoky paprika is rust red in color and nothing like the bland grocery store paprika many of us are accustomed to buying. Dont let the "hot" in its name scare you away. Spanish cuisine doesnt assault you with spice like some mexican or latin american dishes do. This deeply flavored, smoky paprika is mildly spicy but by no means overwhelming. La dalia is the original and best brand of piment 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 piment n 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 piment using traditional production methods.