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