Extra-thin artisan crackers made with stone-ground wheat flour and hot smoked paprika from La Vera. No additives, no colourings, no palm oil, non-GMO. Vegan. 100 g.
What makes La Vera paprika different
Ordinary paprika is made by drying peppers in the sun and grinding them. Pimentón de la Vera is made by drying them slowly over a smouldering oak fire, in two-storey drying houses, for ten to fifteen days, turned by hand. Only then are they milled, traditionally on stone.
The smoke is therefore not a flavouring added at the end — it is absorbed into the flesh of the pepper over a fortnight, which is why it tastes deep and woody rather than of liquid smoke. La Vera, in northern Extremadura, holds a Protected Designation of Origin for it, and this is the only paprika in the world made this way at scale.
The "hot" version, picante, comes from the Jaranda and Jariza pepper varieties. It is warm rather than fierce — noticeable, not painful. Spanish heat sits well below Mexican or Thai levels, and these crackers are meant to be eaten with cheese, not to be a challenge.
Contains wheat — not gluten-free
Made from wheat flour. Listings for this product commonly carry "gluten free" inside a block of stray keyword text; that is simply wrong. No Lady Joseph cracker is suitable for coeliacs.
One more thing, about shipping
The manufacturer's own trade copy for these ends in a long list of unrelated keywords and a promise of free shipping to seven countries. That describes their shipping, not ours. Our delivery terms are the ones you see at checkout.
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