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The paprika of Candeleda

Candeleda, Arenas de San Pedro, Ávila

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The paprika of Candeleda

Food and drink · Candeleda, Arenas de San Pedro, Ávila

Candeleda pimentón has been produced since the 17th century in this municipality of Ávila, in the Tiétar valley, southwest of the Sierra de Gredos. It is obtained by grinding ripe red peppers of the local varieties bellotero or vergel, lerén, agriduz and tres esquinas, dried over smoke from oak and holm oak fires lit on the clay floors of the sequeros, centuries-old stone structures. Before grinding, the fruit undergoes espezonado, which removes the stalks, and no vegetable oils are added to enhance the colour, unnecessary given this spice's high colouring power, which in some brands reaches 208 units on the ASTA scale. It gives colour and aroma to the chorizos of the local pig slaughter and is the ingredient that defines the valley's patatas revolconas.

Photo: Cortex pb (CC BY-SA 4.0)

What to see and do in Candeleda