The Chillies

• Only the finest chilli peppers grown in the La Vera region of Spain are selected to be used in La Chinata's paprika powders. The chillies are grown starting in mid-winter. In May, when the plant has grown substantially, the plants are transplanted from the seabed to the land where they grow until the end of the harvest period. The main types of chillies used for the powder are Jaranda, Jariza and Bola varieties.

The Smoking Process

• When the peppers are ripe and healthy they are harvested. Harvesting takes place in the fields in October and November. After harvesting, the chillies are immediately taken from the field to the smokehouses. There they are smoked over holm oak wood or oak using traditional methods. The smoking process takes about 15 days.

Grinding

• After extensive quality checks, the smoked chillies are ground. First, the chilli peppers are cleaned and washed, then ground between two large millstones. The peppers are ground between the granite stones until they reach the right consistency, then they are stored for a short drying period before they are packed.