How to Grind Paprika from Dried Peppers

Paprika, the signature ingredient in many ethnic dishes, is made from grinding dried special paprika variety capsicum peppers into powder. Paprika seasoning can be made in a home kitchen from peppers grown in the backyard garden, or by purchasing fresh or dried peppers from specialty growers at a farmers' market or online bulk supplier.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Paprika peppers, homegrown or purchased
• Oven or food dehydrator
• Electric blender or grinder

1. 
    
   Paprika pepper plant

   In late winter start paprika pepper plant seedlings for late spring planting from specialty seed houses or online sources. Common paprika varieties are Hungarian or Spanish in origin; they may be long or round peppers and range from mild to hot. In photo (click to enlarge) is the Alma variety, a round-shaped pepper that grows stem-side down and ripens from yellow to bright red. Pick peppers when ripened to a deep red.

2. 
    
   Dried pepper compared to fresh

   It takes many peppers for grinding a cook's supply of ground paprika seasoning, so collecting and drying ripe red peppers will become an ongoing process throughout the growing season. After peppers are picked, wash before drying for storage until grinding.
   
   Intentional drying maintains the entire pepper's quality for grinding. Air drying or hanging to dry often results in molded or rotted spots in the peppers' flesh due to their thick walls, high moisture content, and center full of pith and seeds.

3. 
    
   Peppers drying in oven

   To dry, place washed paprika peppers in a food dehydrator for the recommended drying time. Another drying method involves a kitchen oven set at 200 degrees F. Place whole peppers on a baking pan, turning them periodically, until peppers are dried. This will take several hours. When peppers look fairly dry, remove stem and spread the pepper's opening to expose seeds and pith to finish drying interior.
   
   Save dried peppers in airtight containers until there are enough for grinding.

4. 
    

   Paprika may be ground with or without seeds, depending on how much heat is desired in the finished product. If less heat is preferred, separate most or all seeds from dried pepper walls before grinding.
   
   To grind dried peppers into powder, use a grinder or use the "pulse" feature of an electric blender. If using the blender, avoid overheating the powder with long blending times. It can take on a burned flavor when blending is prolonged.

5. Store ground paprika seasoning in an airtight container. It will stay fresh and flavorful on a pantry shelf or may be stored in the freezer. If frozen, allow amount being used in recipe to come to room temperature.

Tips & Warnings

• Save seed for next season's plant seedlings if the pepper is a non-hybrid variety.

[mweise]

on 11/1/2009 I am ashamed to admit I didn't know that paprika was made from dried peppers! I love the fact I can grind my own. Very informative article, 5*

[kittycooks]

on 10/22/2009 Very interesting article. I've always wondered what type of pepper paprika came from! Super info on drying the peppers.