The Peppers
For the elaboration of our Smoked Paprika Powder "La Chinata", in any of its three varieties (sweet, bitter-sweet or hot), we choose the best peppers from 'La Vera' region, making a precise selection of our farmers. The crops begins with the plantation of the fruit in the seedbed in the middle of Winter. Later, in May, when the plant has already grown, it is moved to the land so that it completes its growing. The varieties of peppers used are mainly 'Jaranda', 'Jariza' and 'Bola'.
The Drying
The fruits are collected ripe, healthy and clean from the fields during the months of October and November. The peppers are immediately moved from the field to the smoking house that the farmers have in their own land. The process of drying is made by the traditional way, in which, and thanks to the combustion of the firewood of holm oak or oak, the peppers get to dry. The process last about 15 days, until getting the treasured smoked dried fruit.
The Milling
After a rigorous process of control in the receipt of the raw material, the process of milling begins with a first stage of cleaning and grinding of the dried pepper. The pepper, already grinded and cleaned, is moved to the milling system, formed by eight stone mills in a line. These mills work rubbin two granite stone, through whom goes crossing the dust of the pepper until get the right grade of grinding. Once milled, it is preserved in optimal conditions until packaging.