Smoked Paprika is harvested in Spain. Next to the growing fields farmers have constructed small smokehouses with concrete floors and wooden grids several feet above the floor. After being harvested the peppers are laid over a slow-burning wood fire. The chiles are smoked over the smoldering wood for 10 – 15 days. The smoked dried peppers are then stemmed and seeded and milled by stone wheels which must turn very slowly as heat from friction adversely affects the signature color and flavor. In most big commercial settings paprika is produced on big metal electric grinders which heat up and thus reduce the flavor of the paprika. This is what sets our paprika apart.