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.