What Spanish cooking item is Pomerton de la Vera?”
When Ferdinand and Isabella in the monastery of Guadalupe received Christopher Columbus at the completion of his second voyage to America, they were astonished when he presented them with paprika from the New World. The biting sharpness of some of the peppers took their breath away, but that did not stop the monks from cultivating them and soon the peppers spread throughout Extremadura. But it was not until the 17th Century that pimentón, the crushed powder from the red spicy pepper began its general inclusion in Spanish cuisine. Pimenton Smoked Paprika from SpainToday the finest paprika powder in Spain is made close to the original monastery garden in the fertile alluvial soils around the Tietar River in La Vera where the climate is mild and the rain is plentiful. Here the farmers cultivate different varieties of the paprika genus Capiscum annum, each with varying degrees of pungency. The harvest begins in the fall where entire families go out into the fields to harvest the little pep
