Pimenton El Angel is unique for the richness of its flavour and its unique aroma.
Peppers are left on the vine until late in the season to allow their natural sugars to fully develop. After handpicking they are set out on the sun to dry slowly, then smoked over smouldering oak fires.
The drying goes on very slowly for then to fifteen days (quite a contrast to high heat commercial ovens that can do the deed in a matter of hours) leaving the paprika with a fantastic, one of a kind, smoky flavour.
Finally the dried peppers are stone ground into their powdered paprika form.