Paprika

[pumkinlover]

I would like to make some paprika powder, from what I read paprika is made from bell pepper or very mild chillis.
I already dry chillis to make a hot powder, and I have some bell pepper and Anaheim chilli which is mild, so I was thinking of drying these to make a paprika type powder. Anyone done this?
To the chilli fans do you dry each type of chilli separately?

[pumkinlover]

[Stevens706]

Hi, I have never tried to make Paprika but isn't it a smoky flavour so won't have to roast them as well as dry them. Hopefully someone will have done Paprika and tell you how.

[pumkinlover]

Yes good point! Hmm. So Mr PKL has to build a smoker? Back to the drawing board. ???

I know! put it up the woodburner chimney along with a nice ham for Christmas!

[Spudbash]

Hi pumpkinlover,

I'm at the same stage as you. I've grown two paprika varieties and I'm drying the peppers now. I've ruled out smoking them and I'm not sure what to do next. I guess it will involve removing the seeds and whizzing the rest in a blender.

I guess it's possible to create a blend of different varieties, according to how much heat you want.

Spudbash  :)

[goodlife]

There is smokey paprika and non-smokey in shops..usually the label that just say paprika is the non-smokey type.
Paprika is made of peppers that don't have very thick flesh..bell peppers usually are. Peppers are dried and and then ground into powder. I would think that bell peppers or any types with thick flesh will hold too much water so drying will be long and job..propably very difficult to get done properly in home kitchen condtions.

[goodlife]

here is some smoking and drying advise for chillies..but same would apply for peppers, you might just have to cut them smaller to start with..
http://fatalii.net/growing/index.php?option=com_content&task=view&id=41&Itemid=58

[pumkinlover]

What a super link Goodlife...build a smoker!!.
I'll do that when I've built the pizza oven from HFW ;D
Love his little pots of chilli powders, mine will all  end up together but next year :D

[Vinlander]

In the UK it certainly makes sense to start with a thin-walled pepper - there are quite a few that are generally described as very mild chillies.

The sweetest one I've ever tasted is Madre Viejo, and the only other one I bother growing is Dedo de Mocha - but mainly because it overwinters well (C.baccatum) so you get a great crop in the second year - we're currently using one as a christmas tree - saves the trouble of tying on baubles.

There are some thin-walled ones that have the full chilli flavour but very little heat (sounds crazy but you have to try it to believe it) - Numex Suave is superb but a bit small and a bit late, Trinidad Perfume is even better but even smaller and later.

If you don't mind a medium heat with oodles of flavour, Tobago Seasoning is also small but is earlier and more prolific for me.

Personally after going to the trouble of drying them you might as well go for something different from what's in the shops - especially when you can get good paprika for a few quid a kilo...

Cheers.

PS. where can I buy properly smoked paprika? I can't seem to find it in London and it is essential in the best sauce for grilled swordfish.