Home made paprika

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Post by ssorllih » Fri Aug 17, 2012 03:01

consider the difference between fresh basil on tomatoes and the dried stuff from last year. Or the use of fresh rosemary in a stew.
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Post by Butterbean » Fri Aug 17, 2012 03:08

I know what you're saying but I actually don't have a very good frame of referance to compare it to. I'm thinking the taste of the spices will be more pronounced which is alright by me.
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Post by ssorllih » Fri Aug 17, 2012 03:47

Fresh spice is always better.
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Post by ssorllih » Fri Aug 17, 2012 18:14

I dried and ground the four varieties of chilies today. Six ounce packages of dried pods seem to make 6 to 8 ounces of volume when ground.Image
This is a good picture of what they look like stemed and seeded.Image
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Post by Butterbean » Fri Aug 17, 2012 19:57

Looking good! Are you tasting the subtle differnces in the varieties? I noticed one of my grinds even had a smokey smell to them.
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Post by ssorllih » Fri Aug 17, 2012 22:31

I can smell the differences and they are profound. Some of them seem to be a bit sour all of them are mildly hot but not painful.
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Post by Butterbean » Sat Aug 18, 2012 00:33

That's what I'm noticing too. I ground some "paprika" today - seeds and all - with some St. Martins and some baby red bell peppers and its got a beautiful rich deep red color with a little bite to it. I think I'll call it "mexican paprika". :lol:
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Post by el Ducko » Sun Aug 19, 2012 00:06

ssorllih wrote:Fresh spice is always better.
Actually, not always true, as your experiments with peppers will show. Some of the best recipes wouldn't be possible without dried peppers, roasted to bring out the flavor.

...and boy-oh-boy do I look forward to the results of this particular experiment! This is gonna be great. :mrgreen:
(We need a salivating smiley!) :!:
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Post by Gulyás » Sun Aug 19, 2012 02:15

Hello.

Gulyás is Hungarian for goulash.

I was born in Hungary. A also grow some peppers, the famous szegedi too. The reason for adding some seeds, is because it has oil in it.
When You grind it, the color gets nicer.
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Post by Butterbean » Sun Aug 19, 2012 04:05

I've been leaving all my seeds in for no other reason but that I'm lazy. I'm glad there is some benefit to leaving them in.
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Post by Gulyás » Sun Aug 19, 2012 04:25

I think they recommend leaving about 10 % of the seeds in, if more, it gets whiter. Most of the time it does not matter in the home made ones.
One have to be careful, if baked too much, it becomes bitter. Like baking sausage, or pl. making stew,after frying onions.
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Post by ssorllih » Sun Aug 19, 2012 13:56

In 6 ounces of chili's there is about two tablespoons full of seeds. Some varieties are sticky on the inside and some are very smooth with the sticky kinds that seeds don't dump out easily and with the others the seeds pour out easily.
Some varieties have only a little heat and some are fiery. The flavors of each are distinct.
I think that if you want a particular flavor and also some heat that you would use a blend of two or more varieties.
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Post by ssorllih » Sun Aug 19, 2012 14:17

Here is an idea. I have kept all of the seed separate and labeled. the seed can now be ground and added to the recpe as another ingredient. Just as mace and nutmeg come from the same piece of fruit. Mace is the husk and nutmeg the kernal.
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Post by ssorllih » Sun Aug 19, 2012 14:31

wikipedia reports that there is no capsaicin in pepper seed but that there is a higher level in the white tissue that supports the seed.
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Post by Butterbean » Sun Aug 19, 2012 18:32

That's interesting. Not to argue but just to point out something. If this is totally correct then why are red pepper flakes hot since they are just seeds right?
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