Making and Tasting Paprika Powder 13 Different Pepper Varieties

[@djeffreyTX]

This is SO helpful! Thank you! I couldn’t find Boldog seeds last year, but I’ll start looking earlier this year since it seems to live up to its reputation. I’ll also order Utri. I think I have most of your other top picks this year. I’m still dehydrating and haven’t yet ground my peppers into paprika yet, but I’m definitely inspired now to get it done. I usually dehydrate and store them all and only grind them as needed so they stay fresher longer. Aleppo has a good reputation as paprika and I like it fresh, so I’m eager to grind it. Thanks for keeping us updated.

[@forthosewhoHUNGER]

Great video! Thank you for sharing this. You can cover your spice grinder with a little plastic wrap and THEN put the lid on. That will help with all the pepper powder getting to you. Our daughter owns a spice business and this helps with the spice dust. ❤

[@iowabackyardfarmer2952]

Great tip! Thanks for sharing!

[@endlessdreamkitchen]

🧡🧡🧡🧡🧡🧡

[@mtaylor9055]

I love watching your videos. You can tell that you have a sweet relationship which makes them even better. I am going to try growing a few of these next year. You mentioned roasting instead of smoking as an option. Is there any chance you will do a tasting comparison with roasted paprika? I don't have a smoker but I would love to know the process difference and flavor differences. Thanks for the video it was very informative.

[@iowabackyardfarmer2952]

Thank you! Roasting is a good option. I haven’t roasted the paprika peppers specifically but I just did a big batch of Aniheim and poblano peppers. It does give a nice mild smokiness. The trick with roasting is that it chars the outside skin and so I peel off that charred layer before drying or freezing. With paprika peppers you would want to use a pepper with a nice thick wall like the Tennessee cheese pepper or the Hungarian. You will have an easier time working with a thick walled pepper than a thin one like the Leutschauer or Kardoula and you’ll have more pepper left at the end. If you have a regular charcoal grill you can also arrange it to smoke peppers on a cool side.

[@mtaylor9055]

@@iowabackyardfarmer2952 thanks so much for your tips!

[@villanella]

hi there, great video as always! just a little help from hungary: kalosca is kalocsa :) it is a small city in hungary, just change the sc to cs :)

[@villanella]

oh, and did you know that the "boldog" means happy in hungarian? :)

[@iowabackyardfarmer2952]

Thanks for the help! That’s awesome! Makes me like them even more!