Remove stems, seeds, and white ribs
Slice peppers thinly
Dry until brittle:
Dehydrator: 125°F (52°C) for 8–12 hours
Oven: 170°F (lowest setting) for 4–6 hours, door slightly open
Grind into a fine powder
Store in an airtight jar (keeps 6+ months)
Pro tip: Add a pinch of salt or smoked salt for extra complexity.
Why the Confusion?
Many people assume paprika comes from a unique plant because:
It’s sold as a standalone spice (not labeled “ground pepper”)
Its deep red color seems “too intense” for bell peppers
Most of us are far removed from how spices are grown and processed
But just like cayenne (from chili peppers) or black pepper (from peppercorns), paprika is simply a processed form of a familiar ingredient.
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
