Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 288 kcal | 82 kcal |
| Protein | 14.4 g | 4.1 g |
| Fat | 13.2 g | 3.7 g |
| saturated | 2.1 g | 0.6 g |
| Carbohydrate | 19.4 g | 5.5 g |
| sugars | 10.5 g | 3 g |
| Fibre | 35.7 g | 10.1 g |
| Sodium | 70 mg | 20 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 2.5 kg sweet red peppers, capsicum or paprika varieties
Instructions
- Choose peppers that are fully red. A pepper picked before it has coloured makes pale, grassy paprika, and drying will not improve it.
- Wash, halve and remove the stem, seeds and white membrane. The membrane holds moisture and dries to a papery texture that never grinds smooth.
- Cut into strips about 10 mm wide so they dry at the same rate.
- Lay the strips skin side down in a single layer.
- Dehydrate at 57 °C for 12 hours. Capsicums hold far more water than chillies, so give them the time — they are ready only when a strip snaps cleanly in two.
- Cool completely. A strip that bends after cooling has moisture left in it and will clump the powder.
- Grind in a spice grinder, sieve, and run the coarse remainder through again until it all passes.
- Store in an airtight jar in the dark. Paprika loses colour in daylight faster than it loses flavour, so a cupboard matters more than you would think.
