Even though I've been making paprika for years, I got some good tips from your video: first thing is that I never thought of freezing whole peppers for use later. I always have an excess of peppers so this will helpful. Also, I've only used oak for smoking. Dunno why I never thought of using different types of wood. Here's a few things I do that might help you or your viewers: Clumping and caking can be an issue with your finished paprika. As you recommended, you should make sure your peppers are thoroughly dried before grinding. But after grinding, you can pass the grinds though a fine-meshed sieve to yield a finer powder. Also, you can put your ground paprika back in your dehydrator to further reduce any moisture content. Not all dehydrators can do this but mine has a silicone sheet on which I can dehydrate powders. I find taking this extra step prevents clumping. A word of caution based on my experience: when you want to stir your powder part way through the process, make sure your dehydrator fan is not running. Cheers and thanks for posting.
Did you grow all these varieties? I'm curious if you buy seeds from a particular seller or just whatever is available? Enjoyed the video (even though i don't have the equipment to do it 😂)
HI. I WAS WONDERING IF YOU COULD ADVISE ME ABOUT SOMETHING. I HAVE AN ON THE COUNTER ELECTRIC SMOKER THAT IS A LITTLE BIGGER THAN A LARGE SLOW COOKER. IT HAS 3 SETTINGS ON SMOKING THINGS. THE FIRST IS COLD SMOKE (NOT MUCH HEAT), HOT SMOKE ( HOT SMOKE MORE HEAT ) AND COMBINED SMOKE ( COLD SMOKE AND HOT SMOKE). WHICH SETTING DO YOU THINK WOULD BE BETTER TO SMOKE THE PEPPERS. WITH HOT SMOKE IT WOULD COOK THE PEPPERS. I ALSO HAVE A DEHYDRATOR.
You can use wood chips and a metal chip box with a charcoal or gas grill... Keys are keeping temperature low (225 or so) using indirect heat to avoid burning peppers, and trying to keep the lid closed to maximize smoke contact with peppers
I would use post oak and cherry chips 50/50. You can get them on Amazon along with the metal chip box for smoking on a grill. Much easier on propane due to need for low consistent temperature
Thank you for this video but there is some I assume non intentional missinformation here. First of all word "paprika" is a Serbian word and it means exactly what it says, paprika plant (what Americans today say pepper). Paprika is not Hungarian. Hungarians came to our Slavic land later from Asia (hunns, Attila the Hun etc.. do some research). And since today Hungary WAS more western oriented thalt's why people in the west think paprika is Hungarian which is very wrong. They got paprika from Slavs/Sebs. Check wikipedia for more info. Additionally south Serbia is growing paprika for centuries, way before USA was discovered and also way before Hungarians conquered part of our land. Hungqrians just have better marketing and are part of 4th reich called European Union today and can easily distribute their products, in this case our products. My message is not supposed to be political, just trying to explain the history of paprika. Even today there are villages in south Serbia where EVERY single family, every single person is producing ground or crushed paprika or other products called Ajvar which is another Serbian product, roasted paprika then ground into an amazing salad. More like a winter salad. Today Macedonia (which is right next to south Serbia, and we are the same people, brothers), is producing a lot of Ajvar brands. South Serbia too of course. Now back to your video. A few ways to produce ground spice you guys call paprika (smoked, ground, crushed, same procedure).. Fast, industrial way is what you do. Fast production and decent results. BUT for best quality and taste, natural way is the best. And that's how people of Serbia do it for centuries. Strong thread and niddle, and not sure how it's called here but you make clusters of paprika and hung them on the wall, house.. And leave it on the sun, wind, cold, snow.. until the end of winter. Then grind it and you get an amazing taste plus you have a nice red decoration in your backyard/patio. Mass production in our villages made all those villages become red. Every single house every single wall is red, covered with hanging natural dry paprika (not pepper but paprika). And please.. there is NO such a pepper called paprika. It's just bullshit. It's all paprika (fresh, ground, crushed, dried, as part of ajvar or salad.. it's all paprika). And last, please go to google and search: donja lokosnica paprika and click on images. Can you find that in Hungary? hahah yeah sure. Somehow this technique was transfered to south America and they now dry paprika same way. I'm really glad to see that. Hope I helped a little. Good luck!
@@GoranOgnjanovic-q8p I appreciate your informative response, thank you! I've noticed lately that when it comes to names of plants that marketing often takes precedence over factual accuracy. That bugs me because I like to be as accurate as I can. We actually do something similar to what you describe (hanging peppers to dry) with a different pepper sold as "Macedonian Pepper" here in the states. I made a video on them last year. They're long, red, somewhat spicy and have stripes on them and they dry incredibly well just by hanging up in the kitchen for a few months. Thank you again for taking the time to watch and also leave a detailed comment. I appreciate it and I learned quite a bit both from what you shared and also researching the history you mentioned.
@@GoranOgnjanovic-q8p I forgot to add: the images of all the peppers are incredible! I can only imagine how good it smells there when all the peppers are hung. I will definitely try it that way with some of our garden peppers one year!
@@captiveroots3037 That's interesting, Macedonians and Serbs are exactly the same people and we are brothers. Skoplje, capital of Macedonia used to be capital of Serbia in the medeival times. Today Greeca and Bulgaria and even Albania are trying to steal Macedonia. Anyway, Macedonia that also has another old name "old Serbia" has so many products made of paprika (more then Hungarians definitely) and one of them is "ajvar". Roasted paprika and ground into a beautiful winter salad. You can buy this in the USA (or order from some of our brands, distributors). And I'm glad you guys call it Macedonian paprika instead of Hungarian or paprika pepper :) Have fun!
@@captiveroots3037 We just hung some here on Long Island, not over the whole house of course hahah. But yes, those villages and nearby city of Leskovac even have paprika festival that you are definitely invited to visit. Another amazing festival is called Roštiljijada (barbecue festival), is a great time to visit city of Leskovac. One of the best bbq in the world.
You can get a dehydrator pretty cheap, doesn't have to be fancy... Ours is an old cheap model and it works great. Some people use an electric oven that can go very low temperature but that's not always possible and I've never tried it, so I can't vouch for it
![OhGeesy x Lefty Gunplay - What It Iz [Official Music Video]](http://i.ytimg.com/vi/L0yzW9t2ixk/mqdefault.jpg)
Even though I've been making paprika for years, I got some good tips from your video: first thing is that I never thought of freezing whole peppers for use later. I always have an excess of peppers so this will helpful. Also, I've only used oak for smoking. Dunno why I never thought of using different types of wood.
Here's a few things I do that might help you or your viewers:
Clumping and caking can be an issue with your finished paprika. As you recommended, you should make sure your peppers are thoroughly dried before grinding. But after grinding, you can pass the grinds though a fine-meshed sieve to yield a finer powder.
Also, you can put your ground paprika back in your dehydrator to further reduce any moisture content. Not all dehydrators can do this but mine has a silicone sheet on which I can dehydrate powders. I find taking this extra step prevents clumping.
A word of caution based on my experience: when you want to stir your powder part way through the process, make sure your dehydrator fan is not running.
Cheers and thanks for posting.
great tips! thank you for sharing and for watching! It's almost time to do this process again for the year
@@captiveroots3037 I'm just about finished making mine for this year.
@@captiveroots3037what’s the name of the actual Red Pepper so I can grow my own???? Like where can I buy seeds? What will the package say?
@@rosierojas3718 www.rareseeds.com/pepper-hot-leutschauer-paprika
beautiful job. I like the idea of a few jalapeños and other peppers in the mix.
Thank you! It's fun to mix a bunch of different peppers... Every year is a unique blend
Excellent!!! Im going to try as soon as my paprika peppers are ready for harvest. I have an charcoal smoker not electric is that ok?
It should work out well, probably even better flavor! Just be sure to keep the temps in the low to mid 200s.
@captiveroots3037 thanks SO MUCH! I will keep an eye on you. Thx for quick response. ❤️
Well explained and shown.
Thank you! Almost time to make some more!
Information is excellent. Going to be doing this.
Thank you, I'm glad you enjoyed it! There's nothing like your own homegrown blend of paprika!
@@captiveroots3037 👍
Did you grow all these varieties? I'm curious if you buy seeds from a particular seller or just whatever is available? Enjoyed the video (even though i don't have the equipment to do it 😂)
We did grow all of the peppers! I usually order from Baker Creek for my seeds. The main pepper is Hungarian Paprika.
HI. I WAS WONDERING IF YOU COULD ADVISE ME ABOUT SOMETHING. I HAVE AN ON THE COUNTER ELECTRIC SMOKER THAT IS A LITTLE BIGGER THAN A LARGE SLOW COOKER. IT HAS 3 SETTINGS ON SMOKING THINGS. THE FIRST IS COLD SMOKE (NOT MUCH HEAT), HOT SMOKE ( HOT SMOKE MORE HEAT ) AND COMBINED SMOKE ( COLD SMOKE AND HOT SMOKE). WHICH SETTING DO YOU THINK WOULD BE BETTER TO SMOKE THE PEPPERS. WITH HOT SMOKE IT WOULD COOK THE PEPPERS. I ALSO HAVE A DEHYDRATOR.
Hello! I would say combined smoke. You want the peppers to cook a bit and dry up a bit too. That makes dehydrator step a lot easier.
THANK YOU@@captiveroots3037
I don’t have a smoker. What’s my alternative? Can I use my regular grill or does it need to be a wood base? (Obviously it’s a better flavor your way…)
You can use wood chips and a metal chip box with a charcoal or gas grill... Keys are keeping temperature low (225 or so) using indirect heat to avoid burning peppers, and trying to keep the lid closed to maximize smoke contact with peppers
I would use post oak and cherry chips 50/50. You can get them on Amazon along with the metal chip box for smoking on a grill. Much easier on propane due to need for low consistent temperature
Where did you get the whole Hungarian Paprika Peppers?
We grew them in the garden! Seeds came from Baker Creek
That looks to die for mate
Thank you! We're about to make our yearly batch again soon!
Thank you for this video but there is some I assume non intentional missinformation here.
First of all word "paprika" is a Serbian word and it means exactly what it says, paprika plant (what Americans today say pepper).
Paprika is not Hungarian. Hungarians came to our Slavic land later from Asia (hunns, Attila the Hun etc.. do some research).
And since today Hungary WAS more western oriented thalt's why people in the west think paprika is Hungarian which is very wrong. They got paprika from Slavs/Sebs. Check wikipedia for more info.
Additionally south Serbia is growing paprika for centuries, way before USA was discovered and also way before Hungarians conquered part of our land.
Hungqrians just have better marketing and are part of 4th reich called European Union today and can easily distribute their products, in this case our products.
My message is not supposed to be political, just trying to explain the history of paprika.
Even today there are villages in south Serbia where EVERY single family, every single person is producing ground or crushed paprika or other products called Ajvar which is another Serbian product, roasted paprika then ground into an amazing salad. More like a winter salad. Today Macedonia (which is right next to south Serbia, and we are the same people, brothers), is producing a lot of Ajvar brands. South Serbia too of course.
Now back to your video. A few ways to produce ground spice you guys call paprika (smoked, ground, crushed, same procedure).. Fast, industrial way is what you do. Fast production and decent results. BUT for best quality and taste, natural way is the best. And that's how people of Serbia do it for centuries. Strong thread and niddle, and not sure how it's called here but you make clusters of paprika and hung them on the wall, house.. And leave it on the sun, wind, cold, snow.. until the end of winter. Then grind it and you get an amazing taste plus you have a nice red decoration in your backyard/patio.
Mass production in our villages made all those villages become red. Every single house every single wall is red, covered with hanging natural dry paprika (not pepper but paprika). And please.. there is NO such a pepper called paprika. It's just bullshit.
It's all paprika (fresh, ground, crushed, dried, as part of ajvar or salad.. it's all paprika).
And last, please go to google and search:
donja lokosnica paprika
and click on images.
Can you find that in Hungary? hahah yeah sure.
Somehow this technique was transfered to south America and they now dry paprika same way. I'm really glad to see that.
Hope I helped a little. Good luck!
@@GoranOgnjanovic-q8p I appreciate your informative response, thank you! I've noticed lately that when it comes to names of plants that marketing often takes precedence over factual accuracy. That bugs me because I like to be as accurate as I can.
We actually do something similar to what you describe (hanging peppers to dry) with a different pepper sold as "Macedonian Pepper" here in the states. I made a video on them last year. They're long, red, somewhat spicy and have stripes on them and they dry incredibly well just by hanging up in the kitchen for a few months.
Thank you again for taking the time to watch and also leave a detailed comment. I appreciate it and I learned quite a bit both from what you shared and also researching the history you mentioned.
@@GoranOgnjanovic-q8p I forgot to add: the images of all the peppers are incredible! I can only imagine how good it smells there when all the peppers are hung. I will definitely try it that way with some of our garden peppers one year!
@@captiveroots3037 That's interesting, Macedonians and Serbs are exactly the same people and we are brothers. Skoplje, capital of Macedonia used to be capital of Serbia in the medeival times. Today Greeca and Bulgaria and even Albania are trying to steal Macedonia.
Anyway, Macedonia that also has another old name "old Serbia" has so many products made of paprika (more then Hungarians definitely) and one of them is "ajvar". Roasted paprika and ground into a beautiful winter salad. You can buy this in the USA (or order from some of our brands, distributors). And I'm glad you guys call it Macedonian paprika instead of Hungarian or paprika pepper :)
Have fun!
@@captiveroots3037 We just hung some here on Long Island, not over the whole house of course hahah.
But yes, those villages and nearby city of Leskovac even have paprika festival that you are definitely invited to visit. Another amazing festival is called Roštiljijada (barbecue festival), is a great time to visit city of Leskovac. One of the best bbq in the world.
I don’t have a dehydrator…
You can get a dehydrator pretty cheap, doesn't have to be fancy... Ours is an old cheap model and it works great. Some people use an electric oven that can go very low temperature but that's not always possible and I've never tried it, so I can't vouch for it
Use lowest setting on your oven. Keep an eye on it,as it will probably dry in about 2 hours or so.