How to Make Paprika
User Reviews
5
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Prep Time
15 mins
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Additional Time
6 hrs
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Total Time
6 hrs 15 mins
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Course
Condiments
How to Make Paprika
Description
The method to make paprika begins with selecting fully ripe red peppers, such as Boldog or Alma varieties, that have thin walls ideal for drying. After washing, the peppers are sliced lengthwise, stems removed, and seeds discarded to maintain vibrant red color in the paprika powder. The peppers are then dehydrated either in a food dehydrator at 125°F (51°C) for 8 to 10 hours or in an oven set to the lowest possible temperature, ideally with air circulation or an open door to reduce heat.
The peppers are done drying when they snap instead of bending, indicating complete dehydration. After drying, the peppers are ground into paprika powder using a grinder. This results in a richly colored spice used to season foods.
The recipe notes the importance of controlling drying temperature and airflow to preserve color and flavor and offers alternatives for those without a dehydrator.
Ingredients
- red pepper e.g., Boldog or Alma peppers, or peppers of choice; see blog post, fully ripe, thin-walled
Instructions
- Wash the peppers, cut off the stems, slice them lengthwise and remove and discard the seeds. Note: While you can leave the seeds, if you choose to leave them they will dilute the vibrant red color of your ground paprika.Place the peppers on the racks of your dehydrator and dehydrate at 125 F/51C for 8-10 hours or until fully dried. Thick-fleshed pepper varieties will take longer, smaller peppers will need less time. The peppers are done when they're no longer soft and pliable and the snap when you bend them. If you don't have a dehydrator you can use the oven. Place the peppers on a wire rack on a baking sheet to allow airflow under them and set the oven to 140F or the lowest possible temperature. Some ovens only go as low as 170 F, in which case leave the oven door open a crack during the drying process (you can stick a wooden spoon in the door to keep it open). If your oven has a convection setting use it as that will circulate the air in the oven in a similar fashion to a food dehydrator and reduce drying time.
- Once the peppers are fully dried let them cool completely. Then break them into pieces and place them in a grinder. If you're making smaller quantities a spice/coffee grinder works fine. For larger quantities and to get the finest ground powder possible, I recommend using a Vitamix. Grind the peppers until they're turn to powder. The ground paprika needs to be transferred to an airtight jar immediately after grinding or it will begin to cake from absorbing moisture in the air. Store the paprika in an airtight jar in a dark, cool place or for ultimate freshness store in the refrigerator.
User Reviews
Overall Rating
5
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