Which peppers are used for making paprika and how do they taste fresh?

Рет қаралды 361

Iowa Backyard Farmer

Күн бұрын

Пікірлер: 22

@bbatson5773 2 ай бұрын

Great video. I look forward to another paprika video. Thanks

@midwestribeye7820 3 ай бұрын

Thanks for the info!

@YouGrowRow 2 ай бұрын

I’ve been enjoying your tastings 😊

@iowabackyardfarmer2952 2 ай бұрын

Thank you!

@djeffreyTX 3 ай бұрын

I’m so glad you reviewed paprika peppers! I grew several varieties this year just to use as paprika, but I was hoping to like them enough to use in multiple ways. I grew some of the same ones you did. Of those peppers, the only one that I’ve actually made into paprika so far is Alma Paprika. I’ve dehydrated some of the others but haven’t yet ground them into paprika. I absolutely LOVE the flavor of Alma as paprika! I can’t imagine that one ever not being my favorite because of the unique flavor. I just wish the flavor was stronger because I want to dump a whole jar on my food. Surprisingly, I don’t care for Alma used in other ways, like sautéed or in cooking. I’m not a big fan of eating peppers fresh as a rule anyway. Let us know what you think after you try it as paprika. I like the flavor of Kalocsa a bit better than Kapia, but I think I’ll prefer them as paprika because they have tough skins. I agree that Lipstick is just Ok and probably won’t grow it again, although it was less susceptible to the fungal diseases that were so prevalent in my garden this year. It was easy to grow but lackluster in flavor. My Kardoula peppers had very little heat, if any, but we had a wet year. I probably won’t grow them again next year because smaller peppers are more work to process. I always remove the seeds and placenta … another reason that mine may not be hot. I really like Leutschauer just tossed in a skillet full of sweet peppers with garlic and butter, so I’m sure I’ll like it as paprika as well. It was the first of my peppers to get blight, but has rallied off and on with treatment. It really was a bad year for gardening here. I also love Aleppo tossed in a skillet or crockpot, so I’m sure I’ll like it as paprika. Since I’m usually hot, tired, and sweaty from working in my garden, I want quick, easy ways to eat peppers. Sautéing a skillet full of mixed peppers with butter and garlic is my favorite way to eat them. Other peppers I grew and like enough to grow again are Jimmy Nardello, my absolute favorite every day sweet eating pepper, Dolmalik Biber, and Lesya as a bell pepper replacement. Yalova Yaglik was decent as a frying pepper, but a bit thin walled to suit me as a bell pepper replacement. In the past I loved Ajvarski, but they performed poorly this year. I also grew Venezuelan Tiger, a capsicum Chinense, which was VERY prolific, but mine had very little heat. Because they’re on the small side, I don’t know if I’ll grow them again because they take so much time to process. I guess I’ll see how good the paprika is that I make from them. I do enjoy them tossed in a skillet with other peppers and I think they’d be good in a hot or mild sauce. I also grew Rain Forest, which is a baccatum, but it’s very similar to Venezuelan Tiger only smaller. It takes a LONG time to ripen, so I probably won’t grow it again. I did like Txoricero for a fairly spicy pepper for the skillet or paprika, but they didn’t do well for me this year. I had some basil and amaranth volunteer in the tub I planted Txoricero in, so they really didn’t have a fair chance. What I won’t grow again is Feher Ozon. I don’t like the growth habit and they didn’t do well in my hot, humid weather. I may not grow Sweet Apple again because it just didn’t blow me away. Even though Lesya had problems with blossom end rot and sun scald, I prefer their flavor and they’re absolutely beautiful. I probably won’t grow Ashe County pimento next year either. I may have left some out, but that seems like a lot of peppers for one person. 😉

@iowabackyardfarmer2952 2 ай бұрын

I love that you have tried so many types of paprika peppers! That is really good information! I take the seed out too. They make a mess when I'm drying and in some cases like the apple crisp the seeds are pretty bitter and don't add a desirable flavor. We have a red and orange Leysa this year but they have been a little slower for me and getting good fruit quality has been tricky for me. The red one had blossom end rot early, but they are gorgeous when they pull it together. I love the varieties in size, shape, color and flavors. I'm testing the dried flavors this morning to see how they all did. Thanks for sharing your experience in growing all these!

@forthosewhoHUNGER 3 ай бұрын

Can you do a video on HOW YOU DRY paprika peppers and turn them into powder?

@iowabackyardfarmer2952 3 ай бұрын

Thanks for the comment! We are working on it now! They are currently drying and we should be able to show the whole process by the weekend.

@forthosewhoHUNGER 3 ай бұрын

⁠⁠@@iowabackyardfarmer2952THANK YOU SO MUCH! Do you dry them on a string outside or in a dehydrator? Great video. Watched until the end! 🥰

@iowabackyardfarmer2952 3 ай бұрын

@@forthosewhoHUNGER we slice them open and remove the seeds to start. I don't like cleaning the seeds out of the smoker or dehydrator and they dry better if the air can get to the inside. Then the peppers are placed in a smoker. I leave them in for 6-8 hours on the lowest temperature I can get, which is about 170 degrees F on our smoker. The thinner peppers are mostly dry by this point but the thicker walled peppers are still very soft. I use a dehydrator in the garage to dry them down completely. Here in Iowa we have too much humidity to air dry very effectively. We put them in the garage because smell of the drying peppers can be overwhelming in the house! When they are dry enough that they snap when bent I take them off the trays and use a coffee grinder and pulse until powder. If you have a lot of peppers you could use a blender, but for a small amount I get better results with the grinder. Either way don't open the top until the dust has settled or you will be breathing the powder in which hurts if its hot. The powder should be light and loose. If it clumps at all put the powder in a thin layer on a parchment lined pant and bake in the oven at the lowest temperature for a few minutes to dry it out. Store in an airtight container. Glass is best. Plastic bags don't work well. It will store on the shelf, but I keep mine in the freezer to keep the flavor super fresh. Its a fun project and adds a ton of flavor to recipes! This is the grinder I use for small batches. www.target.com/p/hamilton-beach-coffee-grinder-black-80410/-/A-86409139?ref=tgt_adv_xsp&AFID=google_pla_df&fndsrc=tmnv&DFA=71700000119532711&CPNG=PLA_DVM%2Ba064R0000155MvDQAU-Hamilton+Beach_Google+Search+AO_FY24-1329811&adgroup=PLA_Hamilton+Beach&LID=700000001393753pgs&network=g&device=c&location=9017775&gad_source=1&gclid=CjwKCAjw_4S3BhAAEiwA_64YhiyL_qNLsS-J4fL45jLUkvkGhelKdlUrnzYsRnfPoJNgq45HYgHYIBoCjf8QAvD_BwE&gclsrc=aw.ds

@murlthomas2243 3 ай бұрын

Have you ever gotten seeds for Holland peppers? Apparently they are sold on the west coast. I had never heard of them, but I’m trying to find seeds for them.

@stevenm247 3 ай бұрын

No, we haven’t heard of them until now. They are also known as Dutch chile peppers, Holland Rode peppers, and Dutch Red chile peppers. We’ll give them a try next year.

@murlthomas2243 2 ай бұрын

Thanks for some alternate names! I have something solid to look for now.

@Tokyo_Titus 3 ай бұрын

Habaneros are from the Capsicum Chinese family of peppers, not from the Capsicum Baccatum family. May I mail you some super hot peppers to try on camera? Possibly some Ghost peppers (1M) or maybe a Yellow Carolina Reaper (1.5 -2M)?

@iowabackyardfarmer2952 3 ай бұрын

Thanks for the clarifications! It was a slip of the tongue! Apple crisp was does have some spice and was spicer on another day. I think the one we tasted for this test had been more recently watered. It was spicier the next day but also still very sweet and crunchy. One of my favorites overall!

@Tokyo_Titus 3 ай бұрын

@@iowabackyardfarmer2952I'll have to try the Apple Crisp now. I never realized some Baccatums were milder.

@iowabackyardfarmer2952 3 ай бұрын

@@Tokyo_Titus The apple crisp is awesome! About 400 SHU? Thanks for the offer! We actually are growing some of the super hots. I have Carolina Reaper, and Ghost pepper and a couple different habaneros but I don't think I can get Steven to try them on camera :) I'm still working up to using the Reaper, but we both love a good habanero pico salsa! How do you use your super hots?

@Tokyo_Titus 2 ай бұрын

@iowabackyardfarmer2952 Solely in fermented hot sauces, which are diluted even more with fresh fruits, Garlic, a little seasoning vinegar, some sugar/honey and a few other spices and ingredients. It's taken be a bit, but I've narrowed 15 recipes down to 3 or 4 really good ones.