The harvest begins in the fall, when entire families go out into the fields to harvest the little peppers and place them in drying houses where they are smoke-dried with oakwood which must be about five times as great as the amount of the paprika to be obtained. No other wood may be used if the genuine Pimenton de la Vera is to have its typical taste. The farmer has to go into the smoking house every day for two weeks to turn over the layer of peppers by hand. Finally, the peppers are milled by electrically powered stone wheels which must turn very slowly since friction heat affects the color and flavor. It comes in three varieties: sweet and mild (dulce); bittersweet (agridulce) and hot (picante) and usually keeps for two years. Recommendations for use: The precious powder is indispensable, for many types of Spanish sausage such as chorizo and lomo pork loin. It adds the absolutely perfect taste of authenticity to paellas. It crosses into regular American cuisine as a seasoning for barbecue pork, rich beef and lamb stews, kebabs, and even deviled eggs! Product of Spain. Kosher Certificate WARNING: Consuming this product can expose you to chemicals including cadmium and lead, which are known to the State of California to cause cancer and birth defects or other reproductive harm.