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powder-flake What pepper to use for sweet Paprika powder??
- Thread starter Linyera
- Start date
Well that's what my bottle says, the website says Jaranda and Bola. 
MarcV
eXtreme
I have seeds extracted from smoke-dried authentic Bola, Jaranda and Jeromin peppers. They all germinate reasonably well. I especially like the Jeromin variety (which is the pepper that is used in the hot version of pimenton).
I shared the Jeromin seeds with Neil from The Hippy Seed Company who grew them out and made a nice review of it...
I shared the Jeromin seeds with Neil from The Hippy Seed Company who grew them out and made a nice review of it...
We smoked some. Dried. Best ever. Will have to try the Spanish ones.The best paprika (pimenton) I have ever had (and used last night in my baked beans) is Castillo by Ranch Gordo:
The peppers are smoke-dried in Spain (it's reminiscent of a chipotle power, but the flavor is deeper and richer) and it's a blend of Jaranda and Jariza peppers. 100% recommended. Would love to try some if anyone here makes it.
Castillo Spanish Pimentón
Bittersweet and moderately spicy, our pimentón is a blend of Jaranda and Bola peppers grown and smoked in Extremadura, Spain. Many countries produce versions of smoked paprika, but only Extremadura has been granted the Designation of Protected Origin for the uniqueness and historical tradition...www.ranchogordo.com
Smoke-drying is a combination process that takes days. I think chipotles are smoke-dried for six days.
That is what we are replicating here. When we travel to the north west of Argentina next, I will make a point of going to learn more of how and what they do to get such a good flavour. I would like to know what wood they use.
