By the mid-1500s, various Capsicum annuum types were relatively common garden plants in Spain, and even incorporated into some dishes, especially in regions like Extremadura. However, it was 16th century monks at the Monastery of Yuste in La Vera that really started cultivating and preserving them by slow drying over smoldering oak wood, thus creating the signature Spanish smoked paprika (pimentón de la Vera).
This mild-to-moderate smoky spice (sweet, bittersweet, or slightly hot varieties) became central to Spanish cuisine: chorizo, paella, stews, cured meats, and more. Other local peppers are strongly integrated into local cuisine and recipes, such as Ñoras (small, round, sweet-dried peppers from Murcia) for sauces like romesco; Guindillas and padróns (mild-to-moderate heat, often fried or pickled), green Basque Piparras, as well as Pimentos de Padron.
In Andalucia alone, around 273 varieties of Capsicum annuum have been catalogued, primarily in the Alpujarras region, but can also be found throughout the rest of the region.
The types typically are: el pimiento italiano, de adorno, del terreno, del país, de colorear, del piquillo, cuatro cascos, porrón, cornicabra, dulce, malagueño, cerecilla, de freír, bombacho, ñora, roteño, corto, blanquillo, del padrón, guindilla, tres cascos, hocico de buey, de faro-lillo, con pellejo, dulce de matanza, liso, rizado, colorado, cuatro cantos, de conchar, blanco, de colgar, lengua de vaca, aíces, negrillo, de chacina, cuatro morros, amaillo picante, de canena, boca becerro, de Cazorla, etc.
La Azada isn’t just about hot sauces; it’s the culmination of a lifetime of observation that food deserves boldness, and that the right level of fire fixes (almost) everything.
We believe that the very best flavours are born from patience, craft, and a deep commitment to the earth.
We blend handpicked Spanish peppers with local ingredients, always honouring the rich history that has shaped Andalucía for over a thousand years.
Each batch we make is small, authentic, and fire-crafted. No industrial shortcuts, no artificial tricks, just pure ingredients and honest heat.
We celebrate the classic, the new, and the forgotten, seeking out the rare, the unexpected pairings, and letting the land guide our recipes. This is Fire from Andalucía.
Taste Spain in every flame!
1/10 Nada de Nada (“Nothing at All”)
2/10 Besito de Suegra (“Mother-in-law’s Kiss”)
3/10 Calorcito (“A Little Hot”)
4/10 Picantito (“Small Heat”)
5/10 ¡Me Pica Ya! (“Now It Burns!”)
6/10 ¡Que Bochorno! (“Now That’s Hot!”)
7/10 Sudando La Gota Gordo (“Sweating Buckets”)
8/10 ¡Llama al 112! (“Call 112!”)
9/10 ¡Hostia P**a! (“Holy Mother!”)
10/10 Venganza del Diablo (“Devil’s Revenge”)
11/10 ¡Me Cago en la Leche! (“I Sh*t Myself”)
