Quote:
Originally Posted by FarmerShawn
Yes, you can dry and grind up any pepper for good pepper powder; I've done it for years. But when I finally had enough of the Boldog Hungarians to grind by themselves, I was astounded by the intensity of the red color as well as the flavor. And both the previously mentioned Alma and Feherozone peppers have quite thick walls, giving a higher yield of powder. These days, though, I make a fermented sweet pepper sauce from them and other peppers instead of drying them.
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I will have to grow Boldog and make paprika!