sequero
ES / EN

Stone mills

Upon receiving the stomped pepper and after an extremely thorough control, the grinding takes place in stone mills. The process is done in four steps: Cleaning, splitting, grinding and refining. In the case of the smoked paprika El Sequero this is done without adding stems to increment weight, or vegetable oils to enhance its colour and brightness.

Once ground but before packaging, the experts determine the quality of the paprika based on its texture, colouring and aroma, distinguishing our smoked paprika El Sequero by its intense red colour, stable over time, it's well balanced flavour, and its deep aroma full of holm oak and oak undertones.