El Sequero
El Sequero smoked paprika, 70 g
El Sequero smoked paprika, 70 g
Regular price
2.980 Ft
Regular price
Sale price
2.980 Ft
Unit price
42.571 Ft
per
kg
Taxes included.
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El Sequero smoked paprika is one of Spain's true gastronomic treasures.
This specialty is produced by the Gómez-Núñez family on land near the town of Candela in the western part of the province of La Mancha, where it has been made entirely by hand since the 17th century, following the same tradition: from sowing to tilling, from harvesting to smoking.
The peppers are grown from native seeds, irrigated with pure spring water from the Gredos Mountains, and only the ripest fruits are picked by hand. They are then slowly smoked with oak wood for 15 days and 15 nights in the family's centuries-old stone smokehouses, known as sequerós.
El Sequero is an artisanal product: it contains no stems, oil, or additives—just pure, smoked paprika.
Its quality is measured by its extremely high ASTA color strength, which reaches 228 units. (For comparison, a value above 180 is considered "exceptional quality.") This outstanding number also guarantees an intense, beautiful red color, a deep aroma, and a balanced, smoky flavor.
It is a unique spice, considered by many to be the best paprika in Spain.
It is an essential spice in many Spanish dishes, such as paella, chorizo, patatas bravas, and meat stews, but it is not only used in Spanish cuisine. It can be used to season grilled foods, bean and other legume stews, and egg and potato dishes.
In fact, don't hesitate to try it in Hungarian dishes where other smoky flavours are are used.
This specialty is produced by the Gómez-Núñez family on land near the town of Candela in the western part of the province of La Mancha, where it has been made entirely by hand since the 17th century, following the same tradition: from sowing to tilling, from harvesting to smoking.
The peppers are grown from native seeds, irrigated with pure spring water from the Gredos Mountains, and only the ripest fruits are picked by hand. They are then slowly smoked with oak wood for 15 days and 15 nights in the family's centuries-old stone smokehouses, known as sequerós.
El Sequero is an artisanal product: it contains no stems, oil, or additives—just pure, smoked paprika.
Its quality is measured by its extremely high ASTA color strength, which reaches 228 units. (For comparison, a value above 180 is considered "exceptional quality.") This outstanding number also guarantees an intense, beautiful red color, a deep aroma, and a balanced, smoky flavor.
It is a unique spice, considered by many to be the best paprika in Spain.
It is an essential spice in many Spanish dishes, such as paella, chorizo, patatas bravas, and meat stews, but it is not only used in Spanish cuisine. It can be used to season grilled foods, bean and other legume stews, and egg and potato dishes.
In fact, don't hesitate to try it in Hungarian dishes where other smoky flavours are are used.
Ingredients
Ingredients
Nutritional information
Nutritional information
El Sequero
In the picturesque town of Candeleda, at the foot of the Sierra de Gredos, paprika has been cultivated and smoked since the 17th century. This small corner of Spain, blessed with pure mountain waters, a gentle climate, and centuries-old traditions, is the birthplace of one of the country’s most prized spices: smoked paprika, or pimentón ahumado.