Did you know paprika is basically just dried and ground up sweet peppers? Different cultures have different methods, but most of the time it’s a capsicum annuum variety of pepper. You might know those by their more common names like bell pepper, Hungarian sweet peppers, etc.
Last year, we grew a ton of peppers and threaded through the “caps” with some twine and a needle, then hung them in our garden shed for a few months. The key here is drying in low humidity, otherwise you get rot like we did with a few of ours.
Then, when dry you take them down, cut the tops off, and chop into small pieces. Use a spice grinder instead of a food processor, it’ll help get to a fine powder.
Strain with a fine mesh strainer and you have bright, vibrant, spicy & sweet paprika that you grew yourself!
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