The deep aroma of an artisanal and traditional procedure

Our paprika's deep and characteristic aroma, with oak and holm oak undertones, is due to its unique DRYING PROCEDURE.

The Gómez-Núñez family, owner of 5 sequeros that are hundreds of years old, dries their peppers in this structures with the smoke of holm oak and oak woods, by use of a long and costly artisanal method, lasting 15 days, that requires to turn over the peppers (“rodear” in the local slang), all day and all night until the desired even dryness is achieved.

This traditional procedure, which doesn't include heaters or any other modern method that can be used to shorten the process or save on wood, is responsible for the stable and long-lasting aroma that makes our paprika remarkable.