Jeromin

Jeromin is a traditional Spanish Capsicum annuum variety associated with paprika production, particularly in the La Vera region of Extremadura. It is cultivated for both fresh use and for drying and smoking into pimentón.

Pods are elongated and tapered, typically around 14.5 cm long and about 2 cm wide when mature. The fruits are glossy with moderately thick walls and are suited to drying and oak smoking processes used in paprika production.

Heat is generally reported between 5000 and 15000 SHU. A rounded central estimate of 10000 SHU is commonly cited in seed listings. There are no widely published independent laboratory tests specific to this named variety, and reported heat varies by growing conditions.

Jeromin is noted for balanced sweetness with mild warmth rather than high pungency. It is economically important in smoked paprika production, where aroma, colour and flavour after drying and oak smoking are key traits.

The variety is frequently listed alongside other Extremadura peppers such as Jaranda and Jariza in discussions of regional paprika types. Some commercial sources claim it was named after a Jeromin family involved in its preservation, but this appears anecdotal and lacks independent documentation.

There is no clearly documented first publication or formal botanical registration under the name “Jeromin,” and most available information comes from seed sellers and paprika industry references rather than academic cultivar records.