Sweet Paprika,Spain price supplier

The Paprika is a condiment and obtained coloring of the mill of the dry and sweet peppers of the variety "Capsicum Annum." To obtain a correct texture, the dry pepper should be subjected to several molturación processes that will give a red powder of alive color, soft aroma and sweet flavor as a result.
Varieties of spicy flavor also exist, result of the one processed of peppers of the same origin and spicy variety.
The final result of our products is adjusted to the texture demands, color, flavor and our clients' aroma.

The seeds, chosen the best varieties from among are given to a company specialized in the production of facilities that takes charge of controlling the germination in special trays. When the plants have grown enough, they are transferred until the land where they are transplantadas, sometimes with the plantadoras help and others in a manual way, depending on the characteristics of the land.
When the fruit arrives to its state of maturity, it is gathered and taken to the plants of having processed, where, after being washed, it passes to the drying tunnels for its dehydration. The dry pepper is classified then, and depending on its characteristics, assigned for its use as spice or to be used in the production of the oleorresina.
The paprika passes then to the molturación plant, where you proceeds to the mill.

Candle paprika
QUALITIES OF THE PRODUCT

It is about a very fine, aromatic paprika and of great flavor. The local has a sweet and sour flavor and a characteristic aroma. The current varieties are: okal (local of great tradition); sweet (elaborated entirely with brought ball" pepper of Murcia because he/she doesn't take place in the area): and spicy (of local origin but that today it is elaborated mixing the okal with import cayena).

STRENGTHS, WEAKNESSES AND OPPORTUNITIES

Although it is about a cultivation of great tradition in the district, their character of complementary rent can make be in danger their future if the liberalization of the cultivation of the tobacco takes place. Also, the high grade of aging of most of the producers makes be in danger its continuity, mainly if one keeps in mind that it is about a production with a more and more reduced demand in function of the disappearance of its traditional main market: the homemade slaughters.
It has the advantage of being a product very appreciated by the local and regional consumers, although its expansion in other markets would demand an education and the consumers' understanding, not very accustomed to differentiate qualities.
The falling tendency of the production, the high production cost and the competition of other production areas, they paint a somber future for this product.

There is an united product indissolubly to the Region of Murica: the paprika, they already know: resulting product of the mill of completely red peppers of the gender capsicum Annuum L., variety 'Ball', gathered, mature, healthy, clean and dry.

The production area is constituted by the lands located in the municipal following terms: Alhama of Murcia, Beniel, Cartagena, Fortune, Source Álamo, Librilla, Lorca, Molina of Sure, Murcia, Port Lights, San Javier, Santomera, Tower Pacheco, Totana, of the county of Murcia, located in the Southeast of Spain. That is to say, right here.

Érase once, the paprika
Native from America, the paprika is indispensable to give the touch of flavor and color to multitude of stews of the mediterranean cuisine.

The paprika is the powder of the red (Capsicum Anuum) pepper, once this has dried up and milled. The history of this condiment dates of 1493, when Cristóbal Columbus introduced it in Spain and he gave it to Reyes Catholics as offering. Their cultivation extended quickly for Spain and for the rest of Europe, achieving a great fame in countries like Hungary, in which the paprika is denominated paprika and it is the main ingredient of so typical plates as the gulash. In Spain the areas more important pimentoneras are Murcia and Vera's district, in Cáceres whose paprika shows the Denomination of Origin for this product.

Of the vegetable to the spice
The siembra of the pepper that will give place later on to the paprika, is carried out between the months of April and May and it is gathered in September. Once picked up the fruit you proceeds to their drying that can be carried out in industrial dry, for the action of the sun or for dehydration to the smoke. When it is dry it is taken to the mills where finally it is crushed, obtaining a fine powder of a color that varies of red-orange to red intense.

The culinary pleasure
We can find three types of paprika according to their origin: the candy, the sweet and sour one and the spicy one. The variety more employee in the daily kitchen is the sweet paprika that contributes to the plates a fragile aroma and her presence passes more desapercibida than other Spices and condiments. It intervenes in numerous recipes of the national gastronomy, as the octopus to feira, the soup of garlic, the one wets red, paellas, the sauce all i pebre and other many more. The spicy paprika is used mainly in the chacinería products like the sausage, the chistorra, the sobrasada and like marinade of meats and fish. The importance of this spice like conserving of the chacinas it was so big in the past that he ended up calling red" "gold. The responsible substance that this vegetable is spicy it is also the capsaicina, present in the chilis. Due to this characteristic, it is not considered capable for delicate palates neither sensitive stomaches.