In Vera there is a special microclimate to produce paprika introduced in the 16th century. The carefully selected peppers undergo the traditional smoke drying process through oak and oak firewood, in a slow process of between 10-15 days generating their special characteristics of flavor, aroma and color. In the month of march starts growing in seed beds, in which it remains until may, proceeding to transplantation. Irrigation is by sprinkler and localized, allowing a more efficient use of the available water. The crop cycle lasts until the end of September, at which time the degree of ripeness of the fruit is the most appropriate and it is when you collect manually the peppers are carefully selected. The drying of the smoke gives the la Vera Paprika its three fundamental characteristics: aroma, flavor and stability of color, which make it different from other peppers.