This spice, which arrived in Spain from America in the 16th century, is the ingredient that gives chorizo its characteristic red color and sets it apart from other cured meats and chorizos from other places.
The Rioja chorizo is the result of a meticulous production process in which a series of key ingredients are never missing: lean pork meat and bacon, 100% natural pork casing, salt, garlic and 100% paprika extra grade.
This American spice arrived in Spain in the 16th century at the hands of Christopher Columbus, from where it spread throughout Europe, Asia and Africa. It is estimated that peppers were already being cultivated around the world in the 16th century. Although it is not known exactly when certain types of bell pepper, such as paprika and nyora, were dried and ground to make paprika, there is every indication that the American Indians were already doing so.
Its preparation is relatively simple. Paprika is the powder that results from drying and grinding red peppers.
The process begins by drying the peppers, either in the sun or with the smoke produced by burning wood. The seeds and stalks of the peppers are then removed and ground into a fine powder, which is then sieved and finally homogenized with oil or water to give it a more uniform appearance.
Different varieties and flavours
Peppers hybridize very easily, which is why there are so many different varieties around the world. In the 16th century, it was also hybridized and cultivated in Asia and Africa. This led to the production of a wide variety of paprika all over the world. More or less spicy, with different colors and smells.
Over the years, it has become an indispensable part of the Spanish and Mediterranean diet, being present in many dishes. In Spain, paprika from Murcia and La Vera (Extremadura) is famous. In Europe, Hungarian paprika also stands out. The same characteristics are found in Mexico and many parts of Asia.
In Spain, it's an integral part of our cuisine, and sweet pepper is an indispensable ingredient in dishes and stews such as Galician-style octopus, La Rioja potatoes, soubressade, chorizo...
There are three variations: spicy, sweet and bittersweet. Although sweet is the most widely used in gastronomy, spicy is also widely used in certain charcuterie products.
A healthy condiment
According to the Spanish Nutrition Foundation, it contains protein, polyunsaturated fatty acids, calcium, iron, magnesium, zinc, potassium, phosphorus, niacin, thiamine, riboflavin, beta-carotenes and vitamin A.
Due to its capsaicin content, paprika keeps cholesterol and triglycerides at bay. It also stimulates circulation. What's more, paprika's high iron content makes it an ideal condiment for athletes and people suffering from anemia. Rich in fiber, paprika also helps promote intestinal transit.
A century-old ingredient full of flavor and color, it not only livens up the most traditional dishes in our gastronomy, but also has health benefits.
