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Pimenton is often compared with Hungarian paprika. It is a powder ground from the Capsicum annum pepper in the case of the sweet variety and the cerasiforme subspecies in the case of the semi-hot product. The peppers are roasted over the hot night fires of pedunculate or holm oak. Cultivation began with monks from the Yuste Monastery in the 16th century in La Vera region of western Spain.

   

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