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Old October 4, 2020   #6
Join Date: Apr 2008
Location: California Central Valley
Posts: 2,486

I have a question about paprika. Can't you make it from any dried, ground peppers? Isn't this analogous to paste tomatoes, that there are varieties bred for cooking into sauce, but in fact, any good tomato can make good sauce?

I had more sweet peppers than we could eat this year (and by the time I noticed they were wrinkling up, so couldn't really give them away). I ended up dehydrating them and then grinding them -- mostly Frank's and some Slonovo Uvo, Sunbright, and Cal Wonder. It smells delicious!

I also dried and ground my poblanos, so now I have ancho powder.

I have a few other hot peppers that need to be preserved, and I will probably dry and grind each one separately.
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