Spices Online

Description

Spice up enchiladas, burritos, tamales, tacos, menudo, chorizo, chili, beans, soups and barbecue sauces with this perennial favorite. Add to your favorite meat rub to brighten the flavor.

Description

Pimentón de la Vera, Spanish smoked paprika from a designated region in Extremadura, is produced under rigorous standards from ripe, hand-harvested varietal chillies. They are gently smoked using only oakwood and slowly ground by emery stones at local mills. Our smoky-sweet pimentón is distinctive for its shiny, deepest red color, indicating highest quality. The color is measured in ASTA units, and the minimum required for pimentón de la Vera is 90; ours is 120.About See Smell Taste:Our goal is to offer the world’s highest quality herbs and spices. Traceability and research are very important to us. We study how each spice seed should be planted, harvested and processed to achieve the highest quality. Which type of grinding, drying, and sorting equipments should be used? Which location has the best soil and weather to achieve the best results? How do we keep the production and shipping records to maintain traceability of each spice? All of these factors are taken into account when we look for the right grower. Only a few growers meet our standards: you can see, smell, taste the difference. See Smell Taste premium herbs and spices have been used by professional chefs at fine dining restaurants for years, and now they are finally available for the retail market. For more information, visit See Smell Taste website at www.seesmelltaste.com

Features

• Pimentón de la Vera Dulce (sweet Spanish smoked paprika)
• Ours is the highest quality, shiny with deepest red color
• Air tight, non-transparent packaging protects from harmful effects of light

Description

The plant, originally from Mexico and to a lesser extent South America, was introduced in France from the New World around the 16th century. After first being used medicinally, it has since become popular for preparing condiments and for the conservation of meat and ham. It is now a cornerstone of Basque cuisine, where it has gradually replaced black pepper and it is a key ingredient in piperade. AOC espelette peppers are cultivated in the following communes: Ainhoa, Cambo-les-Bains, Espelette, Halsou, Itxassou, Jatxou, Larressore, Saint-Pée-sur-Nivelle, Souraïde, and Ustaritz. It is harvested in late summer and, in September, characteristic festoons of pepper are hung on balconies and house walls throughout the communes to dry out. An annual pepper festival, attracting some 20,000 tourists, is held in October.

Features

• Espelette pepper (French: Piment d'Espelette; Basque: Ezpeletako biperra)
• Variety of pepper that is cultivated in the French commune of Espelette, Pyrénées-Atlantiques
• Traditionally the northern territory of the Basque people.
• In 2000, it was classified as a AOC (Appellation d'Origine Controlee, meaning the name is protected)
• Imported from France