As a guy who grew up on a Hungarian farm I have to inform you that the pepper seeds have to be in the grinder as well. This would gave you the essential oils of the paprika to make your dish better and look much more red (these oils can’t found in the flesh of the pepper). +1 if you grind hot pepper be careful with the fume, it’s act as a freaking pepper spray if you take a big breath from it….
@jlseagull2.060 I actually also remove the seeds when grinding, cause I don't view them as the most important but rather least important part. They can negatively impact the flavour and, contrary to what is often believed, they also don't contain spice.
@@franzip7500 nah man, you are wrong… maybe the colour will be a bit yellowish (while it’s powder), but after cooking your dish would even become deeper red. Cheap paprika has no seed in it (this is how they get extra money, they sell seeds separately and sell the powder as “paprika”), it would be deep red as powder but during cooking it will lose all the colour. This is fact… if you don’t believe me test it yourself, but you would just ruin your work…
That's awesome. I genuinely am excited to try this!! I totally know about "pepper spray" I grew some hotter than usual jalapeños & sautéed them inside. Oddly the back rooms got evacuated first. I was fine in the kitchen. Thought they were exaggerating 😂 soon the whole house full was outside & fans in the windows to try and air it out. It was horrible. I've been afraid to cook that batch ever since!
You have to slit the pepper so air can get on the inside. Homegrown paprika is one of the ultimate spices it boosts the flavor of everything. Mix different peppers for a more complex flavor. Poblano is one of my favorite peppers has lot of flavor when fully ripened.
This is what I’m doing this year! I’m so happy to see this video I sold my very first plants today and I’d like to give a quick thank you for all the information you’ve consolidated into such an EPIC space ❤
The wonderful thing about making paprika yourself is the fact that it actually tastes like some thing. Most people buy the cheapest spices they can find, which means that the paprika you’re buying has most likely sat around for an incredibly long time and by doing so it loses a lot of those volatile organic compounds that create the flavor. When you do them fresh at home like that, the flavor is immensely different and it wasn’t until I started doing my own spices at home, but I realize just how much better fresh really is..
Ohhh that explains why I have to dump so much of the paprika I buy in stores into my food whereas my grandma would only add a teaspoon and achieve so much more flavour!
I’m retired. From The Southwest and YOU may just have inspired me. Thank you for sharing. God Bless your young mind, knees and hands. I am excited about this.
I love this! I’m in Texas, and I grow lots of peppers. I do this with my Hungarian peppers, but also my Shishito peppers, because the Shishitos are so prolific that I end up with a huge bumper crop. And the shishitos dry really quickly in a Texas summer!
West Texas? Would probably still dry faster in California. Lower likelihood of monsoonal humidity. Might even dry faster in the Willamette Valley in Oregon, which is quite dry in the summer, thunderstorms being rare.
Ooooh yes!!! Do you need a smoker to do that, or are there other ways to achieve the smoke? (Like wrapping it in tinfoil with holes poked in and put over a campfire?) I don’t have a smoker, that’s why I ask
@@EmiliapocalypseThere’s a lot of ways to do it, but it’s way harder without a smoker. The old fashioned way of smoking is to start a campfire, let it smolder out a little bit so it’s just smoking ashes, and then build a small cloth tent around it to collect all of the rising smoke and hang what you want over it. I’ve done this in a fire pit before, and it’s not as intense of smoking as in a smoker that traps everything, but it works as a last resort.
Seems to be an european theme... I'm german and we say 'Paprika' to peppers too. But to be honest I always get confused where the americans draw the line between pepper and chilis? I mean, we say paprika and chili, and the rule is easy: if it makes you sweat, its chili. But same family tree. But in american gardening channels I hear both called both.
You are the coolest teacher on the planet! Thank you for helping me be a better gardener. Your content grows my skills and makes me better able to take care of my family and neighbors. ❤
As a Hungarian watching this, it made me smile to hear our paprika is famous over there, too. :') We also grow our own in my parents' garden. Damn it's a lot of work... One thing though: the powder needs to be way finer. Like actual powder. Like powdered sugar. We have a special machine to grind it, it belonged to my great grandma and still works like a charm. Otherwise great work! - coming from someone who had to do this every autumn for the past 18 years. :D
OH YOU DON'T KNOW? WE AMERICANS LOVE PAPRIKA. THAT'S THE RED COLOR ON OUR DEVILED EGGS. WE ALSO USE IT IN OUR POTATO SALAD, NOT TO BE CONFUSED WITH EGG SALAD. 💅🏾💯💯💯
@@kenyettachenault2513 Well, I did work in the US in a kitchen, however the paprika powder we used there (and the ones I found in stores, too) came mainly from Spain, or they were the Spanish style smoked paprikas that have a different flavour. That's why I didn't know. :)
As an American whose grandmother grew up in Germany, I make Chicken Paprika weekly lol. It’s my favorite dish from my grandmother. I know it’s not a German dish, but those countries are fairly close to each other, so I’m guessing one of her ancestors passed it down. I did not know this was how you make paprika though. If you make it in the autumn, does it last the whole year? I thought it lost its potency after a few months.
@@MichaelsPwner We make around 7-8 kg in the autumn, so for our family it lasts the whole year. (Yes, we use that much.) Within a year it does not lose its flavour significantly, but we also keep it in an airtight container and in a cool, dry place. I guess you refer to chicken paprikash? Such an amazing piece of Hungarian cuisine. 🤤 I'm really sad that where I live now I cannot buy a good quality sour cream (or it's damn expensive) to make some. Or make it more often.
As an old Hungarian woman, I just had to subscribe! 😄 Try to cut a little your paprika when you dry them so the air can flow through better. Be well, people!
Yay, great job! I call these pepper-chains or 🌶 chillie-chains! Puncture one or two holes in them! They dry out quicker and have less chance of going mouldy in the centre 💦🌱
In Serbian paprika is a word for pepper 🌶. So we have red paprika, green parika, yellow paprika... what you call paprika is simply ground paprika for us. It can be sweet or spicy....😊 South of Serbia is famous for growing red variety, and in the autumn, you can see whole villages covered (roofs, walls, etc...) with it,drying.
@@JohnSmith-j2j Well, chief- looks like you cared enough to type out a full-ass comment specifically about how much you *_"don't care"...._* Turns out, having an overwhelming desire to share how you feel with the world means you actually _DO care._ A lot. Awh! 🥲
"Get some paprika... no. More. No, more. No. More. MORE. WHEN I SAY MORE, I MEAN MORE!" *Americans looking distraught after putting 8 tablespoons of paprika into a small pot of porkolt* *Hungarians*: "Yes. Perfection."
My mom is Hungarian. Although I was born and raised in America, the culinary culture of Hungary has always held a special place in my heart. I like to joke that a Hungarian snack is an American meal, a Hungarian meal is an American feast, and a Hungarian feast is an American banquet. We definitely know how to eat good! Once thing’s for sure, and it’s that our food is delicious! 😊
You need more air and maybe if it was in direct hot sunlight. Would be better. Try spacing them out more to avoid mold. Especially hanging the other peppers so close. And try to do them in an out door area.
Thank you for this simple video that took away some questions stopping me from trying this with my garden. Look out world! I’m learning and while your gardening videos help me grow better vegetables, videos like this helps me take action in how to process & use those yummy veggies. Thanks again!
My use to put it on her deviled eggs. She told me it was just for looks. She knew If she mentioned peppers .. I would have never ate one 🤣 *miss u Mom* .. ♥️
Hi Tunisian here 🇹🇳, next time after they dry, clean them and fry them, and mix them with garlic and whatever spices you like, it will become a paste with higher flavors. Use it for leveling up your cooking ❤
In the Balkans, these practices are widespread, and I’m impressed to see old ways coming back to life. I’ve always wondered why more people didn’t know about them, as they’ve been part of our lives for as long as I can remember, passed down through generations. I’m from Croatia, situated between Italy and Hungary, where we grow our own vegetables and live close to the land. We even have heirloom seeds passed down from my grandmother and beyond. In a typical Balkan homestead, you’ll easily spot garlic braids, strings of dried chilies, and even pieces of bacon hanging up! Lol
Would you smoke it before hand to make a smoked paprika? If so, I know myself and prob the rest of the class would be quite interested in how to do that. This is a great short, thanx so much!
I did a similar thing except that I grew mildly hot peppers, and instead of hanging them to dry I used a small convection oven to do so, which shortened the curing time to 1-2 days. Most of the peppers I dried “as is,” but one batch I sprayed a small amount of tamari and oil on before I cured them in the oven. But all of it came out great. Like you I used a common grinder that I also use for things like flaxseed.
When my mom used to make paprika at home, she would also toast the dried peppers in the oven for a 10-15mins. So good! And the whole house smelled like paprika 😂
I imagine for smoked paprika just cold smoke the sweet peppers before leaving to dry. And I also imagine you could use an electrical dehydrator to dry it.
♥️The reason why I love People like you and youtube. ❤Thank you. Been curious what paprika is made of but never did i research it and You pop up as a recommendation.
Perfect timing. This is the first year that I’m growing the Hungarian Paprika pepper, and I can’t wait to see how it does. I’ve done my own cayenne pepper for a while, so having my own paprika would be great. Home grown ALWAYS tastes better. 🌶️✨
I think that's it exactly. Unsure what wood to use to smoke it with tho. Edited to add: Google has a recipe under smoked paprika diy. Uses hickory or apple wood.
Folks you gotta try this. All of your spices from the store are fake. When you make your own and compare you can smell the sawdust in store bought spices.
Mood in food is basically the pure form of antibiotics, PENICILLIUM, so if you pulverize it you can use it for salsas, broths, cheeses, creemes, yogurts, butter, oil and bread, the flavor will still good, for cheeses with blue cheese taste and the pepper makes it tastier and healthier. I recommend to toast the peppers/chiles before the drying and curing process if you want a better taste and avoid mold to appear and grow.
Ive been growing luetshaurer peppers for several years. I smoke and dry them. I store them whole. I deseed and grind as needed. Slightly spicey and smokey. Trying m as magyar and fehrer ozon this year. They are a sweet paprika. I have 180 peper plants of various types. It will be a lot of work smoking and drying but all that papricka spice is gold.
fun fact i live in the northern most part of serbia and was always surrounded by paprika and we always had a debate who had the better paprika the hungarians or southern serbs ( from Leskovac). and my uncle is the head director of a company that produces paprika so i heard a lot of stories how they do it
As a guy who grew up on a Hungarian farm I have to inform you that the pepper seeds have to be in the grinder as well. This would gave you the essential oils of the paprika to make your dish better and look much more red (these oils can’t found in the flesh of the pepper). +1 if you grind hot pepper be careful with the fume, it’s act as a freaking pepper spray if you take a big breath from it….
Super cool! And very useful tips, thanks!
I was thinking why he took out the most important part (seeds). Thanks for confirmation.
@jlseagull2.060 I actually also remove the seeds when grinding, cause I don't view them as the most important but rather least important part. They can negatively impact the flavour and, contrary to what is often believed, they also don't contain spice.
@@franzip7500 nah man, you are wrong… maybe the colour will be a bit yellowish (while it’s powder), but after cooking your dish would even become deeper red. Cheap paprika has no seed in it (this is how they get extra money, they sell seeds separately and sell the powder as “paprika”), it would be deep red as powder but during cooking it will lose all the colour. This is fact… if you don’t believe me test it yourself, but you would just ruin your work…
That's awesome. I genuinely am excited to try this!! I totally know about "pepper spray" I grew some hotter than usual jalapeños & sautéed them inside. Oddly the back rooms got evacuated first. I was fine in the kitchen. Thought they were exaggerating 😂 soon the whole house full was outside & fans in the windows to try and air it out. It was horrible. I've been afraid to cook that batch ever since!
You have to slit the pepper so air can get on the inside.
Homegrown paprika is one of the ultimate spices it boosts the flavor of everything. Mix different peppers for a more complex flavor. Poblano is one of my favorite peppers has lot of flavor when fully ripened.
Thx for the tip!
slit it where on the pepper?
@@dathip down the length of
How do you know this Scott
Didn’t know this. Duly noted! 😊
This is what I’m doing this year! I’m so happy to see this video
I sold my very first plants today and I’d like to give a quick thank you for all the information you’ve consolidated into such an EPIC space ❤
This guy showed nothing about growing them, just drying and processing them 😢😂
The wonderful thing about making paprika yourself is the fact that it actually tastes like some thing. Most people buy the cheapest spices they can find, which means that the paprika you’re buying has most likely sat around for an incredibly long time and by doing so it loses a lot of those volatile organic compounds that create the flavor. When you do them fresh at home like that, the flavor is immensely different and it wasn’t until I started doing my own spices at home, but I realize just how much better fresh really is..
Ohhh that explains why I have to dump so much of the paprika I buy in stores into my food whereas my grandma would only add a teaspoon and achieve so much more flavour!
@@youdontneedtoreadthis exactly
That's why I got so sad to see him grind them all up at once. He's got a spice grinder, only grind one at a time as you need them!
I started grinding my own Jalapeño powder just cause I couldn't find it anywhere locally anymore and just wow the flavour
Nice 😮
I’m retired. From
The Southwest and YOU may just have inspired me. Thank you for sharing. God Bless your young mind, knees and hands. I am excited about this.
Smoked Paprika is even more delicious.
I love this! I’m in Texas, and I grow lots of peppers. I do this with my Hungarian peppers, but also my Shishito peppers, because the Shishitos are so prolific that I end up with a huge bumper crop.
And the shishitos dry really quickly in a Texas summer!
I can never get shishitos to grow here in NC. Any tips?
Houston is too humid to do this. I'd just end up with moldy peppers. :(
West Texas? Would probably still dry faster in California. Lower likelihood of monsoonal humidity. Might even dry faster in the Willamette Valley in Oregon, which is quite dry in the summer, thunderstorms being rare.
@@cacogenicist I dry mine in the oven. I don’t have room (or money!😅) for a proper dehydrator, so I make do with what I’ve got.
Hey! Watch your mouth! Kids read this, enough with the shishito
Don't forget to smoke some of those peppers for fabulous smoked paprika!!!💫
Ooooh yes!!! Do you need a smoker to do that, or are there other ways to achieve the smoke? (Like wrapping it in tinfoil with holes poked in and put over a campfire?) I don’t have a smoker, that’s why I ask
@@Emiliapocalypse Absolutely! I think as long as it is not over a direct flame you could "tent" the foil over the peppers. Enjoy!!! 💞
@@EmiliapocalypseThere’s a lot of ways to do it, but it’s way harder without a smoker. The old fashioned way of smoking is to start a campfire, let it smolder out a little bit so it’s just smoking ashes, and then build a small cloth tent around it to collect all of the rising smoke and hang what you want over it. I’ve done this in a fire pit before, and it’s not as intense of smoking as in a smoker that traps everything, but it works as a last resort.
I love smoked paprika
Ive heard about some paprikas which have a natual smoke flavour. Im gonna try out these, let me know if you need a name i have it somewhere
AMAZING ❤️❤️❤️ in my language (Czech), we call a pepper "paprika" 😁😁
Ale dobrý večer, doufal jsem že nějakého Čecha tady uvidím
yes, and it's the hungarian name for it too.
Paprika is also 🇷🇸 word for pepper!
Ajvar (iVar 😂) od paprike... 😋
also for slovenia "paprika" just we say it slightly different 🇸🇮
tbh one of the best and most versatile spices
Seems to be an european theme... I'm german and we say 'Paprika' to peppers too. But to be honest I always get confused where the americans draw the line between pepper and chilis? I mean, we say paprika and chili, and the rule is easy: if it makes you sweat, its chili. But same family tree. But in american gardening channels I hear both called both.
You are the coolest teacher on the planet! Thank you for helping me be a better gardener. Your content grows my skills and makes me better able to take care of my family and neighbors. ❤
You made my Hungarian grandmother so happy with this.
As a Hungarian watching this, it made me smile to hear our paprika is famous over there, too. :') We also grow our own in my parents' garden. Damn it's a lot of work... One thing though: the powder needs to be way finer. Like actual powder. Like powdered sugar. We have a special machine to grind it, it belonged to my great grandma and still works like a charm. Otherwise great work! - coming from someone who had to do this every autumn for the past 18 years. :D
The world should thank Mexico for peppers
OH YOU DON'T KNOW? WE AMERICANS LOVE PAPRIKA. THAT'S THE RED COLOR ON OUR DEVILED EGGS. WE ALSO USE IT IN OUR POTATO SALAD, NOT TO BE CONFUSED WITH EGG SALAD. 💅🏾💯💯💯
@@kenyettachenault2513 Well, I did work in the US in a kitchen, however the paprika powder we used there (and the ones I found in stores, too) came mainly from Spain, or they were the Spanish style smoked paprikas that have a different flavour. That's why I didn't know. :)
As an American whose grandmother grew up in Germany, I make Chicken Paprika weekly lol. It’s my favorite dish from my grandmother. I know it’s not a German dish, but those countries are fairly close to each other, so I’m guessing one of her ancestors passed it down.
I did not know this was how you make paprika though. If you make it in the autumn, does it last the whole year? I thought it lost its potency after a few months.
@@MichaelsPwner We make around 7-8 kg in the autumn, so for our family it lasts the whole year. (Yes, we use that much.) Within a year it does not lose its flavour significantly, but we also keep it in an airtight container and in a cool, dry place.
I guess you refer to chicken paprikash? Such an amazing piece of Hungarian cuisine. 🤤 I'm really sad that where I live now I cannot buy a good quality sour cream (or it's damn expensive) to make some. Or make it more often.
Showing my country respect, much love brother ❤️🇭🇺🤝🇺🇸❤️
What?
@SaldaisYT its Hungarian paprika brother
@@markv2267 and?
@@SaldaisYT and what? What is confusing about that comment?
@@bustedkeaton wheres the respect
As an old Hungarian woman, I just had to subscribe! 😄
Try to cut a little your paprika when you dry them so the air can flow through better. Be well, people!
Have a nice day, ma'am and may God bless you
A szegedi paprika, gyógyít mint a patika..
Children's song from Hungary 😊
A patika~ Apotheke! I see our similarities.
Аптека (apteka) - Ru
Sound like Czech + Finish + Türk
Yay, great job! I call these pepper-chains or 🌶 chillie-chains! Puncture one or two holes in them! They dry out quicker and have less chance of going mouldy in the centre 💦🌱
In Serbian paprika is a word for pepper 🌶. So we have red paprika, green parika, yellow paprika... what you call paprika is simply ground paprika for us. It can be sweet or spicy....😊 South of Serbia is famous for growing red variety, and in the autumn, you can see whole villages covered (roofs, walls, etc...) with it,drying.
Same work for Slovak ( probably)
So can we still have paprika paprika?
Same in Germany. All colors and shapes of them are called Paprika.
Don't care
@@JohnSmith-j2j Well, chief- looks like you cared enough to type out a full-ass comment specifically about how much you *_"don't care"...._*
Turns out, having an overwhelming desire to share how you feel with the world means you actually _DO care._ A lot. Awh! 🥲
Wow lovely colour! Respect from Hungary 🇭🇺👍🏼
I’m giving this a try. Got two healthy paprika plants growing bigger and bigger. Wish me luck. 🍀 👍🏻
In Hungary every recipe starts with - get some paprika 😂 thank you for the credit ❤
golly, all the hungarians I've known said it was "first, steal a chicken"
paprika and onion, but yeah
@@skytek7081lol
"Get some paprika... no. More. No, more. No. More. MORE. WHEN I SAY MORE, I MEAN MORE!"
*Americans looking distraught after putting 8 tablespoons of paprika into a small pot of porkolt*
*Hungarians*: "Yes. Perfection."
Farming is always learning. Like your gardens. Thank you.
My mom is Hungarian. Although I was born and raised in America, the culinary culture of Hungary has always held a special place in my heart. I like to joke that a Hungarian snack is an American meal, a Hungarian meal is an American feast, and a Hungarian feast is an American banquet. We definitely know how to eat good! Once thing’s for sure, and it’s that our food is delicious! 😊
You need more air and maybe if it was in direct hot sunlight. Would be better. Try spacing them out more to avoid mold. Especially hanging the other peppers so close. And try to do them in an out door area.
Can’t really hang them out in the U.K. so I just slit mine and dry them in the towel cupboard. I dry mushrooms and other things in there too.
That's why they use smoke to dry them in some wet areas.
@@Ab3ndcgiThat explains why Spain usually smokes it!
What do dried mushrooms taste like? A bit more earthy in flavor?🤔
@@GogiRegionspain is not a wet country, though. spain is like one of the driest european countries.
Could buy a dehydrator, will be done in a day. We use them in Bartending all the time drying fruits and herbs
Thank you for this simple video that took away some questions stopping me from trying this with my garden. Look out world! I’m learning and while your gardening videos help me grow better vegetables, videos like this helps me take action in how to process & use those yummy veggies. Thanks again!
I do this with all my peppers. Jalapeno powder is amazing on everything.
Do you grind the seeds also??
@tracynorris5012 yes everything stems too
@@mrchefhayden OK, thank you.
Store it in a cold and dark space. It keeps the flavour and colour much longer. I store it in the freezer, and it stayes perfect :)
My use to put it on her deviled eggs. She told me it was just for looks. She knew If she mentioned peppers .. I would have never ate one 🤣
*miss u Mom* .. ♥️
THANK YOU for showing what they sounded like
Paprika is the only pepper spice I can eat without having an allergic reaction. I'm allergic to capsaicin so it's nice to have a pepper I can enjoy. ❤
Awesome achievement ❤
In India we dried the chillies in direct sunlight for a month and they are ready to be grounded
I love it❤. My grandmother did this, all of my life.
Memories of my Spanish grandma in her house when I was a child. You gave me the energy to try it myself
Hi Tunisian here 🇹🇳, next time after they dry, clean them and fry them, and mix them with garlic and whatever spices you like, it will become a paste with higher flavors. Use it for leveling up your cooking ❤
I purchased the same, Hungarian Sweet Pepper seeds, but didn't use them. This year I am! 😁
In the Balkans, these practices are widespread, and I’m impressed to see old ways coming back to life. I’ve always wondered why more people didn’t know about them, as they’ve been part of our lives for as long as I can remember, passed down through generations. I’m from Croatia, situated between Italy and Hungary, where we grow our own vegetables and live close to the land.
We even have heirloom seeds passed down from my grandmother and beyond. In a typical Balkan homestead, you’ll easily spot garlic braids, strings of dried chilies, and even pieces of bacon hanging up! Lol
Smoke it
Taking bong hits of paprika? You a mad man my G
@@jesussanchez9106yuhhh lemme get a hit
@@jesussanchez9106I hope that was meant as a joke lol
@@jesussanchez9106 Bruh
@@S0L12D3 nah bro, try it. It's pretty good. Trust me
Lovely.
Greetings from Hungary!
Use left over seeds to start another batch of plants
Thanks Granny 🤗 👵🏽 💕👩🏾🌾
Would you smoke it before hand to make a smoked paprika? If so, I know myself and prob the rest of the class would be quite interested in how to do that. This is a great short, thanx so much!
I did a similar thing except that I grew mildly hot peppers, and instead of hanging them to dry I used a small convection oven to do so, which shortened the curing time to 1-2 days.
Most of the peppers I dried “as is,” but one batch I sprayed a small amount of tamari and oil on before I cured them in the oven.
But all of it came out great. Like you I used a common grinder that I also use for things like flaxseed.
Cool! It will feel so good when you use it. You can say, "I grew that!". At least, that's what I say 😂😅.
That's a great idea I'm going to be adding it in the garden next season
When my mom used to make paprika at home, she would also toast the dried peppers in the oven for a 10-15mins. So good! And the whole house smelled like paprika 😂
I love how you check for molds first before grinding them. 🥰👍
I imagine for smoked paprika just cold smoke the sweet peppers before leaving to dry. And I also imagine you could use an electrical dehydrator to dry it.
♥️The reason why I love People like you and youtube.
❤Thank you.
Been curious what paprika is made of but never did i research it and You pop up as a recommendation.
Perfect timing. This is the first year that I’m growing the Hungarian Paprika pepper, and I can’t wait to see how it does. I’ve done my own cayenne pepper for a while, so having my own paprika would be great. Home grown ALWAYS tastes better. 🌶️✨
The ultimate DIY project. Looks delicious.
Could it be smoked first?
bro
I think that's it exactly. Unsure what wood to use to smoke it with tho. Edited to add: Google has a recipe under smoked paprika diy. Uses hickory or apple wood.
@@kimmieb2u hickory, apple, mesquite, pecan... theyd all be great
Yes! Smoked paprika is delicious
@Hl2_Tpal NO omg did you think they meant smoke it like, _drug_ smoke it????
Greetings from Hungary🇭🇺♥️
Awesome
The aesthetic of drying peppers is like the best
I put mine in pantyhose due to insects 💩 on the peppers .
Paprika is SPICEY, so you also need to add any kind of dried chiles to it.
Very epic
Now THIS is a spice I use enough to justify growing peppers for!
Believe it or not but pepper powder is just pepper that's been dried and ground up 😂
Black pepper isn't a pepper, it's a berry cluster.
That is a VERY satisfying sound!
Literally made of SWEET peppers, yet white women will tell you paprika "adds a bit of kick"
Those same people say black pepper is spicy. 😂
Did you ever try basic research and realize there is such a thing as spicy paprika? Oh no, you didnt.
there's spicy paprika, it depends on the peppers used.
"Pimentón de la Vera" from Spain 🇪🇦 is the best.
The generic "paprika" they buy at walmart isnt spicy. Dont try and defend that lmao.
@@cynfulpsyko420Did you know that black pepper is not actually a pepper or from peppers
omfg i need a whole 10 minutes of dried pepper asmr
Folks you gotta try this. All of your spices from the store are fake. When you make your own and compare you can smell the sawdust in store bought spices.
Oh hell nah get outta here sawdust boy
Nothing is better then homemade things.
It's amazing how people still don't know that paprika literally means pepper 💀
That’s only in Europe, peppers are from Mexico nobody calls then paprika
@@aviancypress5181 Doesn't matter where they came from paprika means pepper
Thanks for reminding me to start my Hungarian pepper seeds :)
Sorry, but where tf did you paprika came from?! There's a damn label that tells you.
I love these shorts so much. Im trying alot of new stuff next year.
Retitle your video: How to dry and grind paprika, then put it in a jar.
Thank you. This is very practical & useful information. I was considering how to do this. Now I know. Thank you.
Es increible la constancia que tenes con el canal ❤
You say mould I say flavour! 😊
I have boldog and Alma peppers started. The more commonly used peppers for paprika 😊
👏🏻👏🏻👏🏻👏🏻👏🏻 aieee! I am planting my first garden and content like this makes me giddy!!!
The moment you jingle them, I went "OOOH!!!"
Mood in food is basically the pure form of antibiotics, PENICILLIUM, so if you pulverize it you can use it for salsas, broths, cheeses, creemes, yogurts, butter, oil and bread, the flavor will still good, for cheeses with blue cheese taste and the pepper makes it tastier and healthier. I recommend to toast the peppers/chiles before the drying and curing process if you want a better taste and avoid mold to appear and grow.
Believe it or not, paprika is the name of sweet pepper in many of the countries who don’t speak English.
That is a beautiful sound.
Was there some gardening tip here, I was hypnotised by that hunk
If you have the option, put some of them in a smoker for 4 hours before drying. Smoked paprika goes great with many things.
Pepper from the best country😌🇭🇺
In Hungary we call pepper "paprika".
A cute farmer. 😍 💗
The ultimate neighbor.. you’d get planting tips & clones from 😆👍🏻
Smoke those peppers for a few hours before you hang to dry, they taste so much better!
So.satisfying just to see the process.
Hungarian here, I'm drooling so I approve. 🤤🤣
Paprika is 😩👌 mhm!
You come up with the best ideas the little things that I wouldn’t remember to do and sweet peppers are so easy to grow
This made me so happy!
You can smoke the peppers as theyre drying to reduce mold chance and add flavor.
I’m going to try this with my Peruvian puff peppers!!
Thanks for sharing this! Very amazing and may try this in the future ✨
thank you so much... I wasn't sure of which pepper to use... now I can make my own...
Just one tip. Add 2 drops of oil before grinding it. My grandmother told me this is to prevent any powder from coming in our eyes
Ive been growing luetshaurer peppers for several years. I smoke and dry them. I store them whole. I deseed and grind as needed. Slightly spicey and smokey. Trying m as magyar and fehrer ozon this year. They are a sweet paprika. I have 180 peper plants of various types. It will be a lot of work smoking and drying but all that papricka spice is gold.
Ügyes vagy!! 😊 I grow up with peppers hanging everywhere lol enjoy!!!
I love your channel!
As a Hungarian, I really wasn't expecting this 😆
Thats fully Hungarian brotha good job😁👌🏽
Im from Hungary. That was a hood job bro
fun fact i live in the northern most part of serbia and was always surrounded by paprika and we always had a debate who had the better paprika the hungarians or southern serbs ( from Leskovac).
and my uncle is the head director of a company that produces paprika so i heard a lot of stories how they do it