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Cosecha
Mature field pepper associated with the SVA-SEC-2609-05 lot before drying.
Secadero Vera Alta
Dried pepper for cooking
Exact pimenton lot with campaign, variety, drying, grinding, moisture, color and visible packaging.
Blockchain anchor
Product summary
Published originJaraíz de la Vera, Cáceres
Weight120 g
Fat0 %
Production date10/09/2026
Expiry date09/09/2028
IngredientsPimiento seco molido
AllergensNo declared allergens
PreservativesNo added preservatives
Main data
- LotSVA-SEC-2609-05
- VarietyJaranda
- DryingTraditional drying
- MillingUnmilled, whole piece
- Moisture12 %
- ColourDark red
Traceability visibility
Databilidad guarantees
To enjoy it even more
Curiosities and cooking
Did you know?
- The whole pepper
Before being ground in a pimenton, this is the dry red pepper of La Vera, smoked on oak and oak.
- Origin of powder
From these dry peppers comes all the pepper. Whole is to go to the root of the smoked taste.
In the kitchen
- Tired water, not boiling
Let them soak in 30 minutes in warm water until the skin softens. The very hot water would cook the pulp and drag some of its smoked aroma.
- Scratch with spoon, not knife
Once hydrated, open the pepper and scratch the pulp with the edge of a spoon, without breaking the skin. That red meat is the basis of the roresque, the fish and a few crumbs with a body.
Meet the producer
Secadero Vera Alta
Secadero Vera Alta: extremaduran origin y traceable lots.
Photos and videos
Photos and videos
Traceable technical record
Blockchain anchor
La huella se envio como transaccion firmada al contrato Besu configurado. El hash publico permite reconciliar la version publicada con la cadena privada.
c1c3555baa...19a7a8bb
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Blockchain anchor
Visibility sheet
Dried pepper for cooking
Traditional drying, controlled milling and campaign traceability to protect aroma, color and stability.