Historically, the sweet bell pepper originated in Mexico. At the end of the 15th century, during his conquests, Christopher Columbus brought them back to Europe. Their cultivation then spread rapidly to Spain, thanks to the monks who began to grind and dry them in their monasteries. The Murcia region, in south-eastern Spain, is a semi-arid area at the gateway to Andalusia. Its extremely arid, almost desert-like climate allows niora plants to grow generously on a perennial herbaceous plant of the Solanaceae family, giving it a peppery taste. Less bitter than Hungarian paprika, Murcian paprika is very sweet and fruity. Its botanical variety “Bola” comes from the niora, the sweet pepper used to make the famous paprika, which has a Protected Designation of Origin (PDO). While Vera peppers are hung in smokehouses in the fields, Murcian peppers are not wood-dried. This traditional smoky taste obtained by drying with oak wood certainly gives it a smoky taste, but remains a controversial method. The dazzling Yaksha? organic sweet paprika With the charms of Latin gaiety and Iberian warmth, this paprika will transform your dishes into real delights.