The bright taste of ground paprika is used to create various dishes, especially soups or vegetable main courses! Ground paprika perfectly replaces tomato paste and adds a subtle aroma of bell pepper, a reddish tint and a little oiliness to cooked food, since the seasoning itself is a little fatty.

Preparing ground paprika is difficult and requires time and patience. From 1-1.2 kg of red bell pepper of the “Paprika” variety, about 50-80 g of bright red seasoning is obtained.

Recipe information

Cooking method: drying.

Total cooking time: 4-5 h

Number of servings: 10 .

Ingredients:

• red bell pepper “Paprika” – 1-1.2 kg.

Cooking method

1. 
   Rinse the peppers in water and cut off the top cap of each vegetable, removing the seeds. Rinse thoroughly from the inside and pat dry with a towel - you don’t need excess moisture when drying!
2. Cut each pepper into cubes as small as possible, but do not put it through a meat grinder, otherwise you will end up with a lot of juice and it will be difficult to dry the paprika!
3. 
   Line a baking sheet with parchment paper and place all the pepper slices on it. If you have chopped a lot of pepper, then try to dry it in two stages, rather than laying out a thick layer at once - it will not dry out, but will burn, and all your work will go down the drain! Place the baking sheet in the oven at 10C for 1-1.5 hours and in the middle of drying, stir the contents of the baking sheet once so that it dries better.
4. 
   After the specified time, remove the baking sheet and let the pepper pieces dry at room temperature for about 1 hour. They shouldn't be dry - don't worry! The pepper itself is very oily, so its drying takes place in several stages.
5. 
   As soon as 1 hour has passed, add the pepper pieces into a blender or food processor container.
6. 
   Grind. There will be no powder, since the resulting seasoning must be dried in the oven again - pour it out of the container onto a sheet of paper and place it in the oven again for 30 minutes at 100C. Each time when drying, do not forget to open the door of the appliance.
7. 
   Pour the hot dried seasoning back into the blender container and grind again.
8. 
   Now the desired result will be achieved - the seasoning will turn into a popular culinary powder.
9. 
   Ground paprika has a velvety texture and bright red color, and an excellent aroma too!
10. Store it in a container that is tightly sealed or sealed to prevent the seasoning from absorbing moisture. Take it out as needed and cook as you go - now you already know how it's done!

Dried paprika: what beneficial components are included in the spice, can the seasoning cause harm. Recipes for dishes that complement spices especially harmoniously.

The content of the article:

Dried paprika is a spice that is the dried and ground fruits of the mildly hot capsicum pepper variety Capsicum annuum. South America gave us an aromatic spice of bright red color with a sweetish and moderately hot taste. The seasoning appeared in Europe thanks to the travels of Columbus. The famous navigator called it “Indian red salt.” Today, paprika is cultivated in Hungary, Spain, Turkey and the USA. Seven varieties of spice are produced, the main characteristic of each of which is the degree of spiciness. The pungency is regulated by the peculiarities of the production process. The pepper fruit is first dried, then the core and grains are carefully removed from it and only then ground. If the manufacturer wants to make the seasoning spicier, some of the seeds are not removed. The more grains remain in the fruit, the spicier the spice will be.

Calorie content and composition of dried paprika

Paprika is valuable not only for its interesting taste and rich aroma, but also for its unique composition of beneficial biologically active substances.

Calorie content of dried paprika is 282 kcal per 100 g of product, of which:

• Proteins - 14.14 g;
• Fats - 12.89 g;
• Carbohydrates - 53.99 g;
• Dietary fiber - 34.9 g;
• Water - 11.24 g;
• Ash - 7.74 g.

Macroelements per 100 g:

• Potassium - 2280 mg;
• Calcium - 229 mg;
• Magnesium - 178 mg;
• Sodium - 68 mg;
• Phosphorus - 314 mg.

Microelements per 100 g:

• Iron - 21.14 mg;
• Manganese - 1.59 mg;
• Copper - 713 mcg;
• Selenium - 6.3 mcg;
• Zinc - 4.33 mg.

Vitamins per 100 g:

• Vitamin A, RE - 2463 mcg;
• Alpha carotene - 595 mcg;
• Beta carotene - 26.162 mg;
• Beta cryptoxanthin - 6186 mcg;
• Lutein + Zeaxanthin - 18944 mcg;
• Vitamin B1 - 0.33 mg;
• Vitamin B2 - 1.23 mg;
• Vitamin B4 - 51.5 mg;
• Vitamin B5 - 2.51 mg;
• Vitamin B6 - 2.141 mg;
• Vitamin B9 - 49 mcg;
• Vitamin C - 0.9 mg;
• Vitamin E - 29.1 mg;
• Vitamin K - 80.3 mcg;
• Vitamin RR, NE - 10.06 mg;
• Betaine - 7.1 mg.

Essential amino acids per 100 g:

• Arginine - 0.89 g;
• Valine - 0.75 g;
• Histidine - 0.25 g;
• Isoleucine - 0.57 g;
• Leucine - 0.92 g;
• Lysine - 0.69 g;
• Methionine - 0.2 g;
• Threonine - 0.49 g;
• Tryptophan - 0.07 g;
• Phenylalanine - 0.61 g.

Fatty acids per 100 g:

• Omega-3 - 0.453 g;
• Omega-6 - 7.314 g;
• Saturated - 2.14 g;
• Monounsaturated - 1.695 g;
• Polyunsaturated - 7.766 g;

Dried paprika also contains digestible carbohydrates in the form of mono- and disaccharides (sugars), 100 grams of which contain 10.34 g.

Useful properties of dried paprika

The beneficial effects of spices on the body are fully revealed with the constant use of spices in food. The seasoning contains many biologically active substances that have a positive effect on the functioning of all systems, tissues and organs. It is important to note that paprika, produced from sweet varieties of pepper, is completely safe when added to dishes even in fairly large quantities, which cannot be said about hot ground pepper, the amount of consumption of which must be monitored to avoid inflammation of the mucous membranes.

Let's look at the benefits of dried paprika in more detail. The list of beneficial effects of spices includes:

1. Stimulating the immune system. The spice contains large quantities of carotene and vitamin C, as well as other “immune” components. This fact makes the spice surprisingly useful in increasing the body’s resistance to certain diseases.
2. Positive effect on the circulatory system. Paprika thins and cleanses the blood of excess cholesterol, prevents the formation of blood clots, which in turn is an important element in the prevention of acute cardiac conditions.
3. Strengthening the cardiovascular system. The spice has a general strengthening effect on blood vessels and heart muscle.
4. Regulation of the digestive system. The spice prevents the development of diseases of the gastrointestinal tract and helps fight its disorders. Particularly effective for cramps and flatulence.
5. Acceleration of metabolic processes. Paprika normalizes metabolic processes in the body, for which it is especially loved in nutrition. Spice promotes not only faster, but also more efficient absorption of nutrients. Thus, any dish flavored with spices becomes not only tastier, but also healthier.
6. Potency stimulation. Due to its tonic effect, the spice is used as an aphrodisiac. Paprika stimulates sexual desire, not only in men, but also in women.
7. Improving hair condition and strengthening nails. The content of a large number of micro- and macroelements in the spice helps to improve the condition of nails and hair. The spice is recommended for the prevention of early baldness.
8. Prevention of visual impairment. Paprika contains lutein in large quantities, which makes it especially beneficial for the eyes. The spice keeps the retina healthy, even if a person has to work a lot at the computer or strain his eyesight for another reason.
9. Positive effects on the nervous system. Eating dishes with added spices lifts your mood, gives you energy and strength, and has a beneficial effect on memory and sleep. Doctors say that the spice even helps fight depression.
10. Strengthening joints and muscles. The spice is a warming spice, and therefore it can relieve joint pain and is a good means of preventing arthritis, arthrosis, and rheumatism.

The spice is sometimes prepared from green and yellow sweet peppers and has a corresponding color. However, scientists have found that red paprika is richer in chemical composition and contains more vitamins and minerals, which means it is healthier.

Harm and contraindications to dried paprika

Unfortunately, not every person can appreciate the beneficial effects of paprika on their body. This spice contains a lot of useful components, but, nevertheless, due to some features of its composition, it is contraindicated for some people. Let's find out who paprika can harm:

• Hypertensive patients. The spice thins the blood, and therefore it is contraindicated for people with high blood pressure.
• Patients suffering from serious diseases of the digestive system. Despite the fact that paprika has the beneficial property of fighting gastrointestinal disorders of one kind or another, its use in severe diseases of the digestive system is contraindicated.
• People with increased excitability of the central nervous system. Caution in consuming spices should be exercised by individuals with an unstable nervous system - the tonic properties of the spice can play a cruel joke.

Paprika is also contraindicated for diseases of the cardiovascular system. Spice is strictly prohibited for heart rhythm disturbances and coronary artery disease.

Do not forget that spice can cause allergies due to individual intolerance to the components. In this case, eating the spice is also not allowed.

Recipes for dishes with dried paprika

Using dried paprika in recipes makes the taste of dishes more interesting and their aroma richer. This fact helped the spice make a successful “career” in the culinary world. They especially love the spice in Hungary. In this country, it is actively cultivated and added to literally all dishes, and Hungarian paprika is already a national brand. The average Hungarian, according to statistics, eats half a kilogram (!) of spices per year. The main national dish of Hungary, called paprikash, speaks for itself.

The spice is also very popular in Spain, Germany, and Mexico. The seasoning is added mainly to meat; it harmonizes especially well with chicken and pork. The spice is also used in soups and vegetable salads. It is also part of the world-famous barbecue sauce with a delicious taste and unsurpassed aroma.

What dishes does paprika make especially tasty? Here is a list of some of them:

1. . Cut chicken breast (2 pieces) into portions, fry in a frying pan for 10-15 minutes in olive or vegetable oil. Remove the meat from the pan; now the vegetables will be stewed in it. Chop the onion (3 heads), fry it until transparent. Cut bell peppers (4 pieces) into large cubes; if you want the dish to be especially colorful and appetizing, use fruits of different colors. Add the peppers to the onions and continue cooking the vegetables together for 3-5 minutes. Add flour (2 tablespoons) and paprika (2 tablespoons), mix well and cook for another 2-3 minutes. Chop tomatoes (2 pieces) and apples (2 pieces), preferably sour varieties. Add tomatoes and apples to the pan, simmer everything together for another 5 minutes. Pour sour cream (150 ml) into the pan, add salt and pepper, and return the chicken breast. Mix everything thoroughly and simmer for another 2-3 minutes. Paprikash is served with herbs, preferably with parsley.
2. Barbecue sauce. Mix sugar (250 grams), preferably brown, if not available - regular white, mustard powder (1 tablespoon), red wine vinegar (100 ml), tomato paste (300 ml), soy sauce (1 tablespoon), paprika (2 tablespoons), black pepper (0.5 teaspoon), salt (1 teaspoon). Mix the ingredients thoroughly, heat, stirring, until the sugar is completely dissolved. The sauce is ready, you can eat it warm or cold.
3. Corn soup with crab meat. Chop the onion (1 small onion), grate the carrots (1 piece) and sauté in olive or vegetable oil for 5 minutes. Add canned corn (2 large cans), simmer for 5 minutes. Bring milk (1 liter) to a boil, add vegetables and cook for 15-20 minutes. Add spices - paprika and ginger to taste, salt, turn off the heat. When the soup has cooled slightly, blend it with a blender and strain to remove the corn husks. Add coarsely grated crab meat (1 package) and serve the soup garnished with sesame seeds.
4. Bulgur salad. Boil bulgur (200 grams), remove the skins from tomatoes (2 pieces), scalding them with boiling water. Chop green onions (1 bunch), tomatoes, parsley (1 bunch) and mint (1 bunch). Mix all the prepared products with bulgur, add olive oil (2 tablespoons) - you can replace it with vegetable oil, tomato paste (30 grams), paprika (1 teaspoon), salt and pepper to taste, sprinkle with lemon juice. The salad can be eaten both warm and cold.
5. Tomato pie. Beat eggs (3 pieces) with milk (200 ml), add tomato paste (60 grams), paprika (1 teaspoon), sugar (2 teaspoons). Sift the flour (250 grams), add it to the rest of the ingredients, and add salt. Add ham (100 grams), olives (15-20 pieces), grated cheese (100 grams) to the dough. Bake the pie for an hour at 180 degrees. It is best to eat it chilled.
6. Mackerel by Gordon Ramsay. Prepare the fish (2 pieces): clean, remove the head, remove the entrails and cut into two pieces lengthwise. Mix olive or vegetable oil (2 tablespoons), chopped garlic (3 cloves), paprika (1 teaspoon). Salt the fish and brush generously with marinade. Wrap the mackerel in foil and place in an oven preheated to 180 degrees for 20 minutes.

Paprika is good not only as a separate spice; it also combines well with other spices. The best “friends” of seasonings are nutmeg, parsley, garlic, bay leaf, coriander and basil.

Continuing the story about the Hungarians’ love for spice, it is worth saying that in the Hungarian city of Kalocsa there is a spice museum, where you can learn its history, features of cultivation and production.

At the same time, it is curious that the seasoning was not initially appreciated in Hungary. The Turks brought it to the country in the 17th century. When the latter left the Hungarian lands, the attitude towards the spice changed dramatically.

During the time of Columbus, paprika was considered a fairly affordable spice: it was often replaced by black pepper, which only rich people could afford.

Hand-made paprika is more valuable, although machine-made spices look more aesthetically pleasing. A special machine makes it possible to obtain a more homogeneous powder, but it destroys some of the useful components.

The spice is actively used in dietetics. The spice is a component of weight loss patches, various body shaping creams and anti-cellulite products.

Paprika is used as a natural coloring agent in the production of meat products, in particular sausages. Spice not only improves the appearance of the product, but also makes it more aromatic and appetizing.

The ground spice contains sugar, and therefore, if you fry it without enough liquid, it can burn and become covered with a caramel crust.

Watch a video about Capsicum annuum pepper:

Dried paprika is a spice that can make any dish more appetizing and healthier. The seasoning can add an original note to even the most banal dishes, for example, omelet or mashed potatoes. However, to fully appreciate the “culinary abilities” of the seasoning, prepare one of the signature recipes using the spice - for example, Hungarian paprikash.

Then treat yourself to a dried delicacy.

You will need to pick good variety, prepare the pepper for drying, and set the desired mode. This pepper can be stored for almost the entire cold season in several ways.

Benefit

What are the benefits of dried peppers?

Dried sweet peppers preserve almost all vitamins and minerals, involved in the development of the body, maintaining reliable immunity and protection against vitamin deficiency.

This is possible thanks to a complex of vitamins A, group B, C, E and PP, as well as phosphorus, potassium, calcium, magnesium, manganese, sodium and iron.

Regular use dried pepper activates the digestive system, helps strengthen hair and nails, and improves vision.

Useful material contained in sweet peppers normalize the functioning of the cardiovascular system, reduce the risk of blood clots by thinning the blood, and strengthen the walls of blood vessels.

Pepper also brings invaluable benefits to the condition of the skin and mucous membranes.

Energy value and calorie content dried peppers: per 100 grams of dried sweet peppers there are approximately 118 calories.

Preparing the vegetable

How to prepare peppers for drying? To begin, select suitable bell peppers. They should be sweet to taste, with a bright red or yellow color. Make sure the vegetables not overripe, there are no wrinkles or spots on the skin. In terms of thickness, you need a juicy, fleshy pepper, with a dense layer of pulp inside.

After the vegetables are thoroughly washed, leave them to dry slightly on a paper towel. Large vegetables are cut into quarters, and medium ones - into halves. Thin films and seed box carefully cut out.

In some cases, it is recommended to cook without skin, which will make the taste more rich and delicate.

The pepper will peel easily if Keep it in boiling water for 2-3 minutes and cool for the same amount of time in cold. Using a knife, you can carefully pry the skin and easily remove it from the pepper.

Before you start drying, the pepper can either be greased or left without oil at all. Fits as usual sunflower, so olive. To enhance or give pepper a unique flavor, use various spices. Sprinkle the slices with salt, black or red pepper. You can also add marjoram or dried basil to taste. You can find out about that from our article.

Almost any mixture of aromatic herbs for cooking can make a recipe for cooking dried peppers unique. If you sprinkle a little pepper Sahara, this will make it even sweeter and piquant. Thin slices of chopped garlic can be placed in the recesses of the pepper to give it a more witticisms.

Selection of equipment

How to cook dried peppers at home for the winter? You can use different types of home appliances, one of which is oven.

Better to use electrical oven because it heats up faster and more evenly. The oven and electric dryer.

At what temperature should you dry peppers? It is optimal to dry peppers at maximum moderate temperature, which depends on the power of your equipment.

On average, you should first set the temperature at 75-80 degrees, then, after one and a half to three hours, increase to 100 degrees. After this, the pepper is briefly taken out on a baking sheet or wire rack to cool (for 20-30 minutes), and returned back to the oven for additional 40 minutes or hour.

How to determine readiness? In appearance, the pepper is slightly will darken, a grid will appear wrinkles on the skin, and the pulp is about one third will become thinner.

The slices will turn out dried out, elastic to the touch, but not too hard. If you overexposed pepper, it will be excessively dry and brittle, and almost all the moisture will evaporate.

If the pepper has not yet gained flexibility and has not lost enough weight, leave it to cook some more. for 20-30 minutes in the oven.

Methods

How to make dried peppers in the oven? On the lowest heat, if there is such a function, set the mode "convection" or ventilation. It is necessary that air circulates freely inside, and excess moisture is unhindered evaporated. A slightly open oven door will do for this, and condensation will not accumulate inside.

Lays out on a baking sheet parchment paper, which can be soaked in oil if desired. The peppers are placed skin side down, forming small “boats” so that the seasonings remain inside.

WITH door ajar The pepper is dried for an hour and a half, cooled briefly, then heated again in the oven for about 40 minutes.

You should not immediately remove the pepper from the oven - leave it inside for a while. It is better to preserve dried peppers when they are completely cooled down.

How to cook dried peppers in an electric dryer? Peppers cut into slices are laid out in one layer on a special mesh or grate, so that between the pieces there is a little space.

The product must not be allowed to sticky or burnt– once every half hour you need to stir and turn the slices. Desired temperature during cooking: 75 degrees. With active airflow and careful supervision, the pepper will be ready after 3-4 hours.

How to make dried bell peppers for the winter in the microwave? Drying peppers in the microwave seems to be a difficult process.

The vegetable needs access to fresh air so that the pepper does not cook in its own juice, but is systematically deprived excess moisture.

First, the pepper is washed, cut into slices and cleared of seeds and thin membranes. Lightly sprinkle some on the pepper. oils and, placing it in a deep bowl, put it in the microwave.

You can cook on maximum power in several passes of five minutes each. After the first five minutes, the pepper is removed and extra juice pours into a separate bowl.

Give some pepper cool down, then repeat the process several more times, bringing the product to full readiness. Don't forget to pour out the juice that comes out.

Recipes

How to make dried peppers at home? The most common cooking option is peppers dried in oil for the winter.

Dried peppers for the winter recipe: Prepare as in the standard recipe, but each piece of pepper is generously greased with olive or sunflower oil.

Bell peppers dried in oil - photo:

Watch the video recipe for drying peppers and tomatoes:

Storage of the finished product

How to store dried peppers for the winter? Pepper can be stored in the same oil in which it was cooked, which will allow retain all the rich taste dishes. In a small sterilized glass jar slices of dried pepper are tightly folded and completely filled vegetable oil(sunflower or olive).

Make sure the oil by 2-3 cm exceeds the level of compacted peppers so that access to air is blocked.

The resulting jars should be stored in a refrigerator and use as needed. The resulting drying product is simply indispensable in the preparation of salads or pizza, can be consumed ready-made, and can also be used as a decoration for meat and fish dishes.

The dried peppers themselves make a good snack.

Properly prepared dried peppers will guarantee tasty and healthy food, which is especially important during the spread of viral diseases.

Peppers will be stored in the refrigerator a little longer if you add a tablespoon to the top of the jar with oil. vinegar.

Dried paprika It has long been a popular seasoning for many dishes. It easily imparts not only pronounced flavor to dishes, but also a beautiful orange color to broths, soups and sauces. This spice is part of many universal mixtures that improve the taste of ready-made foods.

Let's figure out together what kind of product this is with the interesting name “paprika”. All culinary specialists know that it can be bought almost everywhere: this spice is found in large quantities on the shelves of supermarkets and stores, and many manufacturers produce it. In addition, they all adhere to a certain GOST, because it is impossible to come up with anything new in drying sweet peppers. But in fact, there are many nuances in choosing a quality product. But we will tell everyone how to make the right choice in this article.

Types of paprika

There are many types of paprika. Most housewives will answer that paprika on sale comes in ground and pieces, as well as red and green, and the latter characteristic directly depends on the color of the raw material. Some more experienced housewives will note the presence of smoked paprika. In fact, the product has many more differences. They will be discussed in the table below:

Paprika produced in Hungary is considered the most piquant and aromatic, but the most delicate is usually the product produced by the industry in America and Spain.

Chemical composition of spice

The chemical composition of the spice is completely consistent with the composition of sweet pepper, only it is higher in calories because the moisture has been completely removed from the product. But the use of paprika in cooking is limited to a teaspoon, so the product can in no way harm the figure. A level teaspoon of seasoning contains approximately the same amount of minerals and trace elements as one hundred grams of fresh bell pepper.

The product perfectly retains:

The dried product contains a small amount of capsaicin, which is responsible for the flavor of the seasoning, as well as essential oils, which allow the product to recreate the aroma of fresh pepper when placed in water.

Uses of paprika

The use of paprika in cooking has become widespread due to its amazing taste. Initially, the use of paprika was noted in dishes of Asian and Oriental cuisines, but nowadays the spice is also used by Europeans. You can purchase the finished product either by weight or packaged in bags with a minimum weight of 10 grams.

Due to the fact that this product is widely used in various mixtures for preparing meat dishes, many housewives will be interested in what spices this aromatic seasoning is combined with. I would like to note that the product with:

• basil;
• coriander;
• garlic;
• bay leaf;
• chili pepper;
• thyme.

Dried pepper is used in the preparation of various marinades for meat and dressings containing tomatoes or tomato paste, as well as in cooking soups and stewing vegetable stews. The latter is especially convenient in the winter, when it is not possible to purchase high-quality ground pepper.

Paprika, dried in pieces, is used in canning; it copes perfectly with the functions of sweet pepper. It is used in the preparation of paprikash, goulash and homemade sausages. The seasoning can be called universal, because it goes well with:

• chicken;
• duck meat;
• eggs;
• pork;
• beef;
• beans;
• various cheeses;
• most seafood.

To get the most out of the product, you should remember these rules::

1. Never fry it, because this makes it bitter and the dish with it begins to burn quickly.
2. Do not cook ground paprika for more than two minutes, and dried pieces for more than five minutes, because exceeding the duration of heat treatment will negatively affect its taste.

Meat for barbecue and kebabs, marinated with paprika, acquires a surprisingly soft taste and delicate aroma, and soups and broths, in addition to taste, receive a golden color.

I would like to note that, despite the versatility of dried paprika, there are components incompatible with it that can completely drown out the natural qualities of the product. These foods themselves are very savory, and they are onions and cilantro.

Benefits and harms

The benefits of using paprika in the diet include the ability of the seasoning to optimize digestion, and the consequence of this will be that the human body will be able to more fully absorb beneficial substances from the accompanying components of dishes. Paprika, regularly consumed in food, helps a person cope with disorders of the gastrointestinal tract and their unpleasant manifestations, such as:

• flatulence;
• spasms;
• stomach colic;
• excessive gas formation.

The presence of spice in food improves the functioning of the cardiovascular system, increases blood flow and prevents the formation of blood clots. Only in this case its use should be regular.

The use of paprika along with other seasonings is indicated for excess weight, because this product has a positive effect on metabolism and all endocrine glands. The best way to use the product in this case is to mix it with any vegetable oil and season vegetable salads with this mixture.

Paprika also has a positive effect on the immune system, so it can be used for medicinal purposes by adding small portions to cold tea.

Nutritionists do not recommend the use of paprika for people who have an individual intolerance to the product, as well as for those who suffer from liver and kidney diseases, which is especially important in the acute stage of the disease. Those who are susceptible to attacks of pancreatitis, chronic gastric ulcers, and angina pectoris should also limit the amount or temporarily stop using the seasoning in order to avoid the negative manifestations of these diseases.

Cooking at home

Cooking paprika at home is welcomed by many housewives who value the naturalness of products. There is nothing complicated in this matter. All cooks need is a little patience. I would like to note that the easiest way to prepare dried paprika is in an oven with air convection or in an electric dryer, but in the absence of them, you can also use a regular oven.

Experienced housewives advise drying the peppers in a shaded but fairly hot room before drying. In a private house, this could be a summer kitchen or a gazebo, but in a city, a balcony will help solve the problem. It is not recommended to prepare bell pepper directly in the apartment due to the strong smell of the original product.

To obtain aromatic paprika, it is best to select fleshy red or green fruits at the stage of technical ripeness. Although yellow pepper fruits are tender and fleshy, they often have a less pronounced aroma.

To prepare for drying, you will need a thick needle and thick thread. Thread the washed and dried pepper onto a string, piercing the fruit directly through the flesh at the base of the stalk, and then hang it for about five days. Peppers should be located at a large distance from each other. When the pepper wrinkles a little, remove the stalks and testes along with the seeds, remove the thick skin, and then cut the product into slices or strips at your discretion. Keep in mind that the weight of the finished paprika will be about ten times less than the original weight of the prepared pepper!

Dry the paprika at 55 degrees Celsius in an oven or electric dryer for six hours. To prevent the pan from burning or sticking to the rack, place the raw peppers on parchment paper.

Cool the finished product to room temperature, and then pour it into a tightly sealed jar or paper bag and store in a dry room at a constant temperature. Most chefs believe that the seasoning prepared in pieces has the maximum aroma and piquancy, and therefore gives preference to this type of product.

If you want to get homemade paprika powder, then grind the dried pepper in a mortar or grind it in a special grinder designed for grinding seasonings, after passing it through a meat grinder with a fine grid. The resulting mass should be calcined at a temperature of 100 degrees Celsius and then cooled to room temperature. Only in this case the product will be loose and pleasant to the touch and will retain its aroma.

Eating homemade paprika is no different from using its store-bought counterpart, but the shelf life of such a product is shorter due to the naturalness of the ingredients and the absence of various additives to prevent caking and clumping. But this is precisely the beauty of a genuine product!

Scientists have long noted the fact that people who regularly use paprika in their diet look younger and are in good health. We wish the same for you!