Smoked Paprika Powder - thefarmingchefs

Homemade Smoked Paprika Powder

Looking to add a rich, smoky flavor to your spice cabinet? Making your own smoked paprika powder at home is surprisingly simple and rewarding. With just a few peppers, the right tools, and some patience, you can create a spice that will elevate your favorite dishes. Here’s how you can make it from scratch:

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Making Homemade Smoked Paprika Powder

Smoked paprika powder is rich in vitamins A, E, and antioxidants, providing a boost to immune health while being low in calories. Its smoky, earthy flavor pairs well with robust dishes, complementing flavors like garlic, cumin, and chili. It also works beautifully with roasted vegetables, grilled meats, and in stews, adding depth and warmth to the dish.

Serves:

250 ml jar

Time to Prepare:

1 day

Time to cook or cure:

30 min

Skill

dehydrating and cold smoking

Serves:

250 ml jar

Time to Prepare:

1 day

Time to cook or cure:

30 min

Skills:

dehydrating and cold smoking

Ingredients & Tools

Ingredients

Fresh Peppers (Pimentón peppers, or red bell peppers for a mild flavor, or a hotter variety for a spicier version)
wooddust (oak or hickory)

Tools

Chopping Board
Knife
String or Twine (for hanging peppers)
Dehydrator or Solar Dryer (for drying the peppers)
Cold Smoking Closet (or any cold smoker to infuse the peppers with that smoky flavor)

Where can you find a wood smoker spiral.

Here are some useful tips for finding a wood smoker spiral (also known as a cold smoke generator or maze):

1. Check BBQ and Smoking Supply Stores

Visit specialized BBQ stores or online retailers like BBQGuys, Traeger, or Bradley Smokers. These stores often carry a variety of cold smoke spirals or maze-style smoke generators specifically designed for home smoking.

2. Look for Stainless Steel or High-Quality Metal

Choose a spiral made of stainless steel or another durable, heat-resistant metal. This ensures the smoker spiral will last longer, resist rust, and maintain consistent smoke production.

3. Pay Attention to Size and Capacity

Consider how much smoke you need for your smoking chamber. Larger spirals hold more wood chips or pellets and provide a longer smoking time, which is ideal for bigger smoking projects like meats or fish.

Directions

Simply follow these steps in order to make Homemade Smoked Paprika Powder :

1. Prepare the Peppers

Start by selecting fresh, ripe red peppers. Wash them thoroughly to remove any dirt or pesticides. Using a chopping board and a knife, slice the peppers lengthwise and remove the seeds. You can leave them whole or cut them into halves depending on the size and type of pepper you are using.

2. String the Peppers

Once your peppers are cleaned, it’s time to string them up for drying. Take a sturdy string or twine and carefully thread it through the stems of the peppers. Leave enough space between each pepper to allow for airflow, which will help them dehydrate evenly. You can string them, and then lay them out flat on a drying rack for instance.

3. Dry the Peppers

You have two options for drying your peppers:

Dehydrator Method: Place your strung peppers in a dehydrator and set it to a minimum of 120°F (50°C). Let them dry for 12-24 hours, checking occasionally to ensure they are drying properly. The peppers should be fully dry, brittle, and have no moisture left when ready.
Solar Drying Method: If you prefer a natural method, hang your string of peppers in a solar dryer or a well-ventilated sunny area. Make sure they are not exposed to rain or high humidity. This method can take several days to a few weeks, depending on the climate, but it will yield delicious results, if done correctly.

4. Cold Smoke the Peppers

Once your peppers are fully dehydrated, it’s time to infuse them with that signature smoky flavor. Place the dried peppers in a cold smoking closet. You’ll want to use wood that produces a mild smoke, like oak, beech, or applewood.

Smoke the peppers for 2 hours minimum. The longer they smoke, the richer the flavor will become. Ensure there is plenty of airflow to prevent any bitter aftertaste from forming.

5. Grind into Paprika Powder

Once the peppers are smoked and completely dry, remove them from the smoker and allow them to cool. Using a spice grinder or a high-speed blender, grind the peppers into a fine powder. Depending on your preference, you can leave the powder coarse or grind it until it’s silky smooth.

Storage of the smoked paprika powder

Transfer your freshly ground smoked paprika into an airtight glass container and store it in a cool, dark place. Properly stored, your smoked paprika powder will stay fresh for up to a year, providing a rich, smoky kick to your recipes.