Smoked hot pepper powder from La Vera

Only the finest and best peppers from the Spanish region of La Vera are used to create this powder. The pepper plants are carefully cultivated from mid-winter onwards and then placed in the lakebed. In May, once they have grown appreciably, they are transplanted from the seabed to dry land, where they continue to grow until harvest. The main pepper varieties used are Jaranda, Jariza, and Bola.