There are many to try out there. All "choricero" are used for making "pimenton". Most famous pimenton is made from a kind of "ñora", jaranda and jariza. Cap de corti is used to make sobrasada. Those are the famous, there are many obscure varieties out there. Many disappearing quick as few do homemade pimenton any more.
Most are thin walled but ñoras are thick.
|