Of all the producers in the Extremadura region, La Chinata are considered to produce the finest paprika. The peppers are oak-smoked up to two weeks before the milling process begins, when they will be ground for 9 hours between stone cut wheels until they reach the super fine texture that we know so well. There are three varieties of La Chinata smoked paprika, Dulce (sweet), Agridulce (bittersweet) and Picante (spicy). Each variety is made from a different variety of pepper, unique in taste.




Sold Out