When ignited, the hot air and combustion gases from the wood rise to the upper floor, which consists of a wooden grating and it is where the peppers, freshly picked from the fields, are placed. In the ground floor, the oak wood or holm oak wood is placed. They are of variable dimensions and they consist of a ground and upper floor. In order to carry on with the smoking process, vertical power dryers were built on the same farms. You may be wondering now, how can the characteristics of both products vary so much if they have the same origin? The reason lies in the climatic peculiarities of each region: The sun, reigning in the autumn of Murcia, allows the product to dry in the open air whereas the autumn rains, a feature of our region, forced us to design an alternative process: drying with smoke. Through the years this led to the fact that both the Region of Murcia and the region of La Vera became the two great producing areas of Paprika Powder in Spain. In line with these events, the desired red fruits also came to the Monastery of Ñora (Murcia), where, through a similar process, the characteristic Murcian Paprika Powder began to be developed.

The industrial process for the production of 'Pimentón de la Vera' started in the late 17th century, achieving a large development in the mid-18th century. That is how it arrived to the Monastery of Yuste, in the region of La Vera, whose priests were showing off those peppers to the neighboring villages and regions. This event took place in the Monastery of Guadalupe (Cáceres), from where, according to the legend, the Hieronymites monks spread their cultivation all over their convents. Due to the undeniable support of the Catholic Monarchs, he offered those fruits to them as a token of appreciation. The story goes that the peppers used in the manufacture of 'Pimentón de la Vera' come from the New World that Columbus discovered back in 1492.

In addition to its high colouring power, its flavour, its aroma and its colour are very stable due to the slow drying process used in its elaboration. The 'Pimentón de la Vera' is a product that has a smoky flavour and aroma due to its drying process and its colour is red with relative brightness.

This paprika powder is protected by the Guarantee of Origin 'Pimentón de la Vera' certifying its lineage and quality. It is cultivated and produced in the region of La Vera, located north of the province of Cáceres 1, Spain. Smoked Paprika powder is the product resulting from the milling of ripe red peppers, dried in a traditional process with either oak wood or holm oak wood. Our main markets are the United Kingdom, USA, Canada, France and Australia. Where are we?Ĭurrently, our 'La Chinata” Smoked Paprika Powder has gained international prestige and it could be said that it is the most recognized brand worldwide, exporting to over 40 countries and being present in main supermarkets and gourmet markets around the world. You can completely rely on a product made from the beginning to the end in its land of origin and subjected to many quality control tests from when the raw material is purchased from the farmers until it reaches our customers. His children and grandchildren, three generations later, are still going on with his exciting work, providing small innovations that do not distort the traditional production process. The name 'La Chinata' comes from the name of the inhabitants of the village (Malpartida de Plasencia) where the company founder, Florentino Oliva, was born. This award confirms 'La Chinata' as a brand of quality and warranty. Thanks to these premises, and after a selective process, the Guarantee of Origin 'Pimentón de la Vera” chose us among its member companies. More than three decades later, it is still holding onto the very pillars on which it was raised: to offer their customers the highest quality and most rigorous control in its Smoked Paprika Powder 'La Chinata'. Our company NETASA ( Norte Extremeña de Transformados Agrícolas S.A.), which is a family firm, was founded in 1975.

Chinta pikka sweet