The cultivation of peppers for paprika is introduced in La Vera in the SIXTEENTH century. Since then, it spreads throughout The Vera, making it one of the most genuine of the region. In La Vera, the pepper for paprika enjoy a privileged microclimate for its natural development, thanks to the protection of the Sierra de Tormantos, with temperatures very mild in winter and hot, dry summers, without forgetting the high availability of water, due to the abundant flow of the gorges and the river Tiétar The peppers grown are of the species “Capsicum annum” and the sub-species cerasiforme and longum which give rise to three types of paprika: Sweet, Bittersweet and Spicy. CULTURE In the month of march starts growing in seed beds, in which it remains until may, proceeding to transplantation. The plantation framework most used is 0.90 m x 0.32 m (approximately 35,000 plants/ha). 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. DRYING The dried “to smoke” is carried out in dryers of current vertical with home bottom, built on the farm of the farmer. This system was the logical alternative to the impossibility of drying fruits in the sun, as in other areas, due to autumn rains, coinciding with the harvest of the fruit. The dryers consist of ground floor and upper floor. On the ground floor or combustion chamber, is placed the fireplace. On the top floor, located 2.5 m. the soil, deposited the fruits, forming a layer of 70 to 80 cm, This plant is formed by a grillage of pine furring strip.