Pimenton ahumado vs. Pimenton de la vera

shabbychef
  • Pimenton ahumado vs. Pimenton de la vera shabbychef

    Besides the noticeable cost difference between these two, what is the difference between pimenton ahumado and pimenton de la vera? Both are purported to be Spanish smoked paprika.

  • From the best I can tell, "de la vera" is a regional form of spanish smoked paprika, where ahumado is the more generic form. Sort of like how real cheddar cheese only comes from Cheddar, England or or a true Burgundy wine can only come from Burgundy, France - "de la vera" comes from around the Tietar River in La Vera, Spain.

    Pimenton de la Vera has been protected by a certified designation of origin since 1998 in order to provide you, the end consumer, with a guarantee that you really are getting the best. The government managed regulating council for Pimenton de la Vera carefully monitors all steps of growing, harvest, and production to ensure the strictest quality standards are met. No simple pepper can meet these standards, only those who follow the time-honored traditions exactly. Although there are many other paprika’s in the world, including other certified origin products such as our Pimenton from Murcia, only those grown and smoked in the La Vera valley may bear the certification.

    source

  • Briefly:

    • "pimentón" is Spanish for "paprika".
    • "ahumado" is Spanish for "smoked". There is non-smoked pimentón as well, so "pimentón ahumado" is just one of the varieties of pimentón. Others are "dulce" ("sweet", meaning not hot) and "picante" ("hot").
    • "de La Vera" means "from La Vera" which, as Ryan says, is a region in Spain where they make one of the best-known smoked paprikas in Spain.

    So, "pimentón ahumado" is a generic, very much like "red wine", whereas "pimentón de La Vera" is a specific provenance product, like "Rioja" or "Barossa Valley".

Related questions and answers
  • Having visited my family I fell in love with "Pan de Trigo" that we call "Tres Puntas." This is a wheat bread that appears to be folded over to have three points. After baking, it puffs up... concerned that a wheat version would be even heavier if not done correctly. PAN DE TRES PUNTAS INGREDIENTES: 1 lb flour 1/4 C + 1 t sugar 3/4 t salt 2 packets active dry yeast 1 C water 2 Kilos de Harina sin preparar 1/2 taza de azúcar 1 y 1/2 cucharadita de sal 70 grs. de levadura fresca 2 tazas de agua PREPARACION: En 2 tazas de agua tibia disolver la levadura con una

  • Larousse De La Cuisine (American Edition) has the following recipe for vichyssoise: 250g leeks 250g potatos 50g butter 1.75L water 200mL crème fraîche I was cooking 3 times as much soup, so I multiplied the amount of leeks, potatos, and butter by 3. However, 5.25L was just way too much. I ended up eyeballing it and using ~3L. Still, the end result was a bit too watery for me. It seems that even the above recipe has too much water. Is this a typo? Or was it in the scaling up? I can imagine that you do not simply multiply by 3, even if you use a bigger pot than you'd use for the non

  • In Mexico, flor de calabaza is sometimes served on quesadillas, in soups, or in other dishes. The literal translation of flor de calabaza is "flower of pumpkin/zucchini/squash". As calabaza is a rather broad term in Spanish, I don't really know specifically what kind of flower(s) are used for this. I'm interested in cooking with some of this myself, and am happy to grow the squash plants in my yard, but which type of squash plants shall I grow? Or are various varieties of squash equally suitable for the harvesting of their flowers?

  • Possible Duplicate: What is the difference between various types of flour? I am baking a Yule Log (Buche de Noel) for solstice and the recipe I generally use calls for a lot of coconut and pecans and I have people who don't like those things coming to dinner, so I am looking for another recipe. The recipes I am finding though all call for cake flour and I don't bake a lot of cakes so I didn't want to buy it just for this recipe, can I turn AP flour into cake flour or what is the difference between the two? I have bread flour and AP flour in the pantry.

  • When I browse the pasta aisle I see a number of different brands (De Cecco, Rummo, etc.). Are there any notable differences between these brands? If I have a choice between different brands of the same pasta (spaghetti, penne, etc.), how should I determine which brand is appropriate for me?

  • I normally purchase sesame oil from an Asian market, but this time I bought it from the grocery store. I primarily use sesame oil for making stir-fried cashew chicken in a wok on the stovetop. Kadoya Brand 100% Pure Sesame Oil Ingredients: Sesame Seed Oil La Tourangelle Toasted Sesame Oil Ingredients: 100% Pure Sesame Oil The new bottle (toasted sesame oil) says on the back that it is best for low to medium heat, including stir-frying, baking, dipping, dressings, or drizzled on finished dishes. So, what is the difference between sesame oil and toasted sesame oil? I do not taste

  • I want to prepare kotlet de volaille. It'a a bit like Cordon Bleu, but using the natural pocket in chicken breast, and inside is just butter and fresh herbs. I thought about tying the meat with a thread, like a roulade, but I've never done this before, so I don't know what kind of thread to use. Is there a special kind of thread of will my polyester sewing thread be enough? It took me some time, but I found the name of the dish in English - Chicken Kiev.

  • I know the difference between the process of making these knives, but if you saw two knives -- one stamped and one forged -- how do you tell the difference simply by looking at them? I guess you could also look up the brand and the model, but shouldn't there be a visible difference between the two types? I read that if the knife has a bolster, it's probably forged, but that doesn't seem to be a very good indicator if you still can't tell for sure using that one criterion. Any tips?

  • is made which is called gur or jaggery. In Brazil, it is known as rapadura. I am most familiar with panela and have replaced it with Mexican piloncillo without noticing a big difference. I would like...Jaggery, rapadura and panela are very similar ingredients according to their Wikipedia articles. However, jaggery can be made from not only sugarcane but also palm sap. Is there a difference between sugarcane jaggery, rapadura, and panela? The jaggery article implies they are the same thing, the rapadura article does not mention jaggery or panela, and the panela article implied that rapadura

Data information