Paprika is a popular spice that has attracted the attention of many people in the world and is used in a variety of foods. In this article, how to prepare paprika in the sun without the oven and also using the oven at home is presented. By reading the tips in this article, you can make your own delicious paprika spice.
What should you prepare in advance?
Fresh paprika spices can be made better than corporate ready-made spices by using garden peppers or dried peppers that you buy from the store.
Paprika pepper is prepared from a variety of sweet green and red bell peppers, dried and powdered chili and cayenne.
How to dry peppers
To make paprika spice, you must first thoroughly dry the well-washed peppers. This not only prevents the peppers from spoiling, but also makes them easier to grind and a completely soft powder can be obtained. If you do not have enough time to dry the peppers, you can buy dried peppers from perfumeries and grocery stores. Of course, some people who are interested in gardening grow peppers themselves and eventually dry them.
How to prepare paprika without oven and in the sun
One way to dry peppers is to use an oven at a very low temperature, but since most ovens are not equipped with very low temperatures, peppers can not be dried safely without burning well. So you can use other methods such as placing them in the sun.
When drying peppers in the sun, you should consider a warm, dry place that is sunny.
The edge of the window is a great place to dry the peppers. To dry the peppers in the sun, it is better to chop the peppers. To do this, you need to pull the peppers one by one using a needle. Make sure the peppers are slightly apart.
Of course, if you do not like this method, you can put a row of peppers together on a tray and leave it in the sun and in the open air to dry. Drying peppers this way usually takes 1 month or more, depending on the moisture content of the peppers.
Follow the recipe for paprika in the sun By drying paprika peppers in the traditional way, in the sun, your final spice will have a better and stronger aroma.
Another way to dry peppers, which is faster than the other two methods, is to use a vegetable dryer. Place the peppers in the dryer at 130 degrees Fahrenheit (54 degrees Celsius). Depending on the type of pepper, it only takes 4 to 12 hours to dry.
Grinding dried peppers
When the peppers are dry, you need to grind them. To maintain the good taste of the peppers, it is better to grind and grind the necessary amount whenever you want to use them.
In the past, mortars were used to grind and pulverize dried spices such as peppers. This method is a bit cumbersome and time consuming. If you want the peppers to be ground faster and of course much softer, you can use a coffee grinder.
How to prepare smoked paprika
If you want to give more flavor to paprika, you can smoke it. To prepare smoked paprika, first choose one of the types of peppers or a combination of them according to your favorite taste. You need these tools to smoke peppers:
- A kind of smoky wood (like apple or oak wood);
- Parchment or greaseproof paper;
- Kitchen pliers.
Remember that the process of smoking peppers must be done before drying them.
To prepare smoked paprika, follow the steps below:
1. Wash the peppers
Thoroughly wash and clean the peppers before use. To make smoked paprika, you need to separate fresh and healthy peppers. Be careful not to spoil the pepper among the peppers, which destroys the good taste of the paprika.
It is also best to wear gloves when working with peppers so that the pepper extract does not burn the skin of your hands. This burning sensation may be prolonged.
Peel a squash, grate it and squeeze the juice. You can cut large, coarse peppers into thin slices or cut them into thin rings. You can also not chop the peppers and dry them completely, which takes a long time. In addition, if you want to let the peppers dry properly, you have to make a small cut on each pepper so that the smoke penetrates into it.
۲. Smoking peppers
Smoke the peppers using a food smoker. When placing the peppers in the appliance, turn them upside down from time to time with kitchen pliers so that all parts of the peppers are gently smoked. Use smoky woods such as apple or oak wood to produce smoke. This process may take days or even weeks, depending on the amount or size of the peppers.
3. Drying smoked peppers
The smell of smoked peppers is very good and pleasant, but they are still moist and fleshy and can not be stored safely. So put the peppers in a parchment paper and place them on the bottom floor of the oven and let them heat for a while until completely dry. To dry smoked peppers, you can use the same non-smoked pepper drying process as described earlier. Once the peppers are completely dry, you can remove them and place them in a tightly sealed container and use them whenever you need them.
4. Prepare dried peppers for use
It is better to grind smoked and dried peppers when using. This method preserves the smoky taste of the peppers. Stored smoked peppers can be used for several months.
5. Preservation of dry peppers
Store paprika in a sealed container away from direct light and heat, such as kitchen cabinets. The taste of smoked peppers does not disappear quickly and usually lasts 6 to 8 months.
Smoked paprika can be used in most foods, including cooked meats, cheeses and eggs, as well as foods containing tomatoes and potatoes.
Heating improves the taste of paprika, but be very careful when roasting because paprika burns very quickly. So use a gentle heat to cook it. Add olive oil to the pepper and do not fry it for more than 1 minute.
A few more tips
- Pepper powder is very soft and may be released into the air of a poorly ventilated room. Due to this feature, pepper powder, when working with it, wear a mask and put on glasses to prevent pepper powder from entering your eyes or lungs.
- For every pound of paprika, you get about 30 grams of dried pepper, and when the pepper is powdered, you have about 3.4 cups of pepper. So prepare paprika pepper according to your needs.
- Although smoked paprika, made with sweet bell peppers, is not as spicy as cayenne or chili peppers, it still has a pleasant spiciness, and you should be careful when consuming them in food.
- Mild or sweet paprika does not contain the substance capsaicin, which makes the peppers taste spicy. Also, when making hot paprika, unlike sweet paprika, all the seeds and all the capsaicin material remain and when they are dried, they have a spicy taste.
- Smoked paprika is very strong. If you are not used to eating it yet, start with half a teaspoon and gradually increase the amount.
- If you want to make your paprika spice taste better, you can add onion and garlic powder to it. Some people also add chili pepper powder to their sweet paprika.
We hope this step-by-step guide helps you make the best regular, smoked paprika. If you have experience in this field, we would be happy for you to share it with us.