Have you ever wondered why Spaniards don’t talk much about the history of paprika? The answer is a fascinating tale involving royal gifts, monastery gardens, and an unexpected weather challenge. At Spizing, we’re unraveling the history of the legendary Pimentón de la Vera.
From the Americas to Monastery Walls
It all began in the late 16th century when Christopher Columbus brought the first hot, small, yellow peppers (aji amarillo) back from the Americas. He presented them to the royal family as an exotic souvenir. However, the Queen didn’t send them to the kitchen—she sent them to the San Jerónimo de Yuste monastery in the Extremadura region.
The monks tended to them as ornamental plants. It wasn’t until the mid-18th century, influenced by the Portuguese tradition of preserving meat in salt, vinegar, and hot peppers, that they began using them to add heat to dishes. Surprisingly, these peppers didn’t “escape” the monastery walls to be grown elsewhere in Spain until the 19th century.
Spain’s “Late Start” Compared to Bulgaria and Hungary
While Spanish monks were busy with their exotic gardens, peppers had already completed a world tour via Portugal to the Ottoman Empire, and from there, through Bulgarian lands to Austria-Hungary.
Today, Spanish cuisine is unimaginable without paprika, but the facts speak for themselves:
- The first factory in Extremadura opened only in 1920.
- This was 26 years after the first Bulgarian factory opened in Kurtovo Konare.
The Birth of Smoked Flavor: Accident or Genius?
The real boom for Spanish paprika began in the early 20th century, fueled by the European goulash craze. This is where nature stepped in.
In the Extremadura region, October is often rainy. Producers couldn’t sun-dry their peppers as they did in Hungary or Bulgaria. Instead, they began drying them over smoking oak fires.
- The Result: The magical taste of smoked paprika was born.
- The Legacy: Today, the combination of saffron and Pimentón de la Vera is the backbone of almost every Spanish recipe.
Why is the History of Pimentón a Bit “Awkward”?
Although the Spaniards were the first to receive peppers from the New World:
- The Portuguese were the ones who spread hot peppers across the globe.
- The Hungarians invented the grinding technology (Hungarian paprika).
- The Bulgarians beat Spain to industrial production.
But no one can take away their title for the best smoked flavor in the world!
Watch José Pizarro’s Video
See how the legendary smoked paprika is produced in La Vera through the eyes of the famous Spanish chef and restaurateur José Pizarro: