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The Spanish equivilant of Eastern Europes paprika (and sometimes known as Spanish paprika). Pimenton is made from ground small peppers, which have previously either been sun-dried, or if coming from the Extremadura region of Western Spain, smoked over oak.

Pimenton is made in three strengths -

1.Duce (sweet); which is made from round Nora peppers.

2.Agridulce (bittersweet); made from small long Jaranda peppers.

3.Picante (hot); made from a mixture of Jaranda and the hotter Ocar varieties.

In its areas of production, pimenton is used as frequently as we would use black pepper; and is the element that gives chorizo sausage its distinct colour and flavour

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