A condiment , not a spice, that is extracted by drying a very specific variety of red peppers, the Linnaeans, originally from Mexico, Panama and Peru, which Christopher Columbus brought to Spain and gave to the Catholic Monarchs as thanks for their help on his voyages.

Although hot paprika was the first to appear, or rather, the first to be used, the reality is that today, especially in Spain, sweet paprika is the most widely used due to its versatility in all types of cooking and its suitability for all tastes. And it certainly has a long history; we've been using it since the 16th century, and it's present in our most emblematic recipes —just ask anyone who enjoys a good paella.

But paprika isn't just for paella. Include it and you'll notice the difference in your stews, those hearty ones made with different legumes (chickpeas, beans, lentils…) and, of course, it's essential in making the sausages we love so much: a good chorizo ​​or Mallorcan sobrasada always has a good dose of paprika.

And if you prefer fish, it's a perfect match for many. Always add a little sweet paprika to octopus, turbot, and of course, cod. This jar of paprika is sure to win you over.

It's the essence of many Spanish dishes ; wherever you go, you'll find it. Plus, we make it easy for you and deliver it right to your door. What are you waiting for?