Slice the peppers into thin strips.
Dry them until they become completely brittle:
Dehydrator: 125°F (52°C) for 8–12 hours
Oven: 170°F (77°C) for 4–6 hours, with the door slightly open
Grind the dried peppers into a fine powder.
Store in an airtight jar. Homemade paprika can last six months or longer.
✨ Pro tip: Add a pinch of salt or smoked salt to enhance the flavor.
🌍 Why the Confusion?
Many people assume paprika comes from a special plant because:
It’s sold as a standalone spice, not labeled “ground pepper”
