Sweet and smoky

One of the treats I brought home from my recent pilgrimage to the Ferry Building was two ounces of brick red pimenton de la Vera from Boulette's Larder. It is lovely; it has a color so rich, I can already picture it in stews and a smoky aroma that literally makes my mouth water. All morning, I've been nipping over and taking a heady sniff.

Pimenton de la Vera has been produced in Extremadura, in the Southwest of Spain, since about the 16th Century. It is made from pimento chiles dried over fires and ground and is the ancestor of the shameful, flavorless dust we call paprika. It has a Denomination of Origin, meaning that it is a protected product, certified by the Regulating Council in Spain. I'm in love with the whole idea of certifying and protecting important regional foods. It shows a reverence both for tradition and uniqueness of taste that I wish we had in the United States. For more about this excellent product, check out chocolateandzucchini.com. Clotide had an excellent piece about it in September.

I think it will be excellent in braises with pork and hearty greens. I'm going to pair it with shellfish and garlicky olive oil. I may even use it to make some very devilish deviled eggs.