Guía de Uso: Cómo sacar el máximo partido a tu Pimentón Vallelongo
Avoid burning:Pure paprika has a high content of natural sugars. If it burns, it becomes bitter. Always add it with low heat or when the sauté has some liquid (broth, tomato or wine).
Gourmet dosing:Being100% pure paprika(without flours or fillers), its intensity is greater. You will need less quantity than with industrial paprika to achieve superior colour and flavour.
Pro preservation:If you buy the format in250g bag, make sure to close the lid tightly after each use. Store it in a cool, dry place to maintain its aroma for over 12 months.
Raw use:Thanks to its stone grinding, the grain is so fine that it is ideal for sprinkling directly on hummus, cheeses, toast with olive oil or the classic octopus.
1. What does it mean for paprika to be "pure"?
It means that we only use thedried flesh of the pepper. In industrial processes, the whole fruit (with stems and seeds) is often ground or oils and colourings are added. Our paprika is100% natural, which guarantees a clean flavour and a higher concentration of nutrients.
2. Is it really gluten-free paprika?
Yes. TheVallelongo Paprika is 100% gluten-free. We control the entire artisanal process to ensure there is no cross-contamination, making it a completely safe product for coeliacs.
3. Why is granite stone grinding better?
Metal industrial mills spin at high speed and heat up, "burning" the paprika and evaporating its essential oils. Thestone grindingis slow and cool, which preserves the original aroma, vibrant colour and all theantioxidant propertiesof the fruit.
4. What is the difference between Sweet, Sweet and Sour, and Spicy?
Sweet:Mild and aromatic, ideal for children and everyday cooking.
Sweet and Sour:A perfect balance, with a hint of character but without being spicy. It is the secret for octopus and traditional stews.
Spicy:For lovers of intensity. It provides a natural and persistent heat.
5. ¿Por qué elegir el envase en lata?
The250 g bagis the best packaging for a gourmet product. It protects the paprika from its greatest enemy: light. Thus, the intense red colour (characteristic of the quality certified by Eurofins) remains intact from the first to the last pinch.