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Homemade Paprika Powder

Learn how to make your own paprkia powder at home with sweet red peppers.
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Prep Time:5 minutes
Dehydration Time:10 hours
Course: Dinner
Cuisine: American
Keyword: bell peppers, dehydrator, homemade spices, Red Peppers, spices

Equipment

  • Food Dehyrator
  • Strainer
  • Parchment Paper

Ingredients

  • Red peppers

Instructions

  1. Thaw the Red Peppers: Start by removing your frozen red peppers from the freezer and allowing them to thaw completely at room temperature in the sink. It is important that they are fully thawed so they can dehydrate evenly. Strain all excess water from freezing.
  2. Prep Fresh Peppers: If you are using fresh peppers, rinse the peppers under cold water. Then, cut them open to remove the stems, seeds, and membranes. This will reduce any unwanted bitterness in your paprika. Slice the cleaned peppers into consistent, thin strips or pieces to ensure they dry evenly in the dehydrator.
  3. Arrange on Dehydrator Trays: Lay the pepper pieces out on parchment paper lined dehydrator trays in a single layer, ensuring that none of the pieces are overlapping. This will help the air flow and even drying.
  4. Dehydrating Process: Set your dehydrator to 125-135°F (52-57°C), which is a good temperature range for dehydrating vegetables to maintain their flavor and color in my experience. The drying process can vary depending on the thickness of your pepper slices, the type of dehydrator you are using, and your home’s moister level. Generally, it takes around 8-12 hours. You’ll know the peppers are fully dried when they become brittle and snap easily.
  5. Grinding: Transfer the dried pepper pieces to a spice grinder or a high-powered blender. Grind them into a fine powder. If you prefer a smoother texture, you can sift the ground paprika through a fine mesh sieve to remove any larger pieces.
  6. Storage: Store your homemade paprika powder in an airtight container, preferably a glass jar with a tight-fitting lid. Keep it in a cool, dark place like a pantry or cupboard to help preserve its flavor and bright red color.

Notes

  • Consider wearing gloves when handling the peppers, especially if they are of a spicy variety, to avoid burning hands!
  • You can experiment with different types of red peppers to create variations in flavor and heat levels in your paprika powder.
  • Label your paprika container with the date so you can keep track of its freshness. Homemade paprika powder can last for 1-2 years when stored properly.
  • If your paprika turns brown over time it means it is old and not a flavorful spice anymore. Store away from heat sources, and invest in tight fitting lids to maintain the best flavor.
  • USE PARCHMENT PAPER to line your dehydrator trays. If you don’t, like I did, you will be left with stained dehydrator trays. So if you have any tips on how to remove these stains… comment on this and let me know!