Spanish paprika is a natural condiment, intense red in colour, with a strong flavour and aroma, which is obtained from grinding red peppers.
Its origins date back to the introduction of the pepper to Spain following the conquering of Mexico. The process of obtaining the paprika has two phases; drying the vegetable and then grinding them.
The drying process, following dehydration produced by a heat treatment, usually lasts two weeks. Then it is classified according to type and quality (sweet, bittersweet or spicy), the grinding process begins, and, finally, it is packaged.
Although its primary destination is the delicatessen industry, it is also a common element in home cooking. It is a widely used condiment in many traditional Spanish dishes, accompanying fish (octopus or ray), all types of stews, and as an essential ingredient in most Spanish sausages.
It crosses into regular American cuisine as a seasoning for barbecue pork, kebabs, and rich beef and lamb stews. Although it is not generally available, even in many gourmet shops, there is no substitute for use in authentic Spanish cooking. Pimenton comes in three varieties — sweet and mild (dulce) bittersweet medium hot (agridulce) and hot (picante) — and normally keeps for two years.