Home made paprika

ssorllih
Veteran
Veteran
Posts: 4331
Joined: Sun Feb 27, 2011 19:32
Location: maryland

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.
Ross- tightwad home cook
User avatar
Butterbean
Moderator
Moderator
Posts: 1955
Joined: Mon Mar 05, 2012 04:10
Location: South Georgia

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.
ssorllih
Veteran
Veteran
Posts: 4331
Joined: Sun Feb 27, 2011 19:32
Location: maryland

Post by ssorllih » Fri Aug 17, 2012 03:47

Fresh spice is always better.
Ross- tightwad home cook
ssorllih
Veteran
Veteran
Posts: 4331
Joined: Sun Feb 27, 2011 19:32
Location: maryland

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
Ross- tightwad home cook
User avatar
Butterbean
Moderator
Moderator
Posts: 1955
Joined: Mon Mar 05, 2012 04:10
Location: South Georgia

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.
ssorllih
Veteran
Veteran
Posts: 4331
Joined: Sun Feb 27, 2011 19:32
Location: maryland

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.
Ross- tightwad home cook
User avatar
Butterbean
Moderator
Moderator
Posts: 1955
Joined: Mon Mar 05, 2012 04:10
Location: South Georgia

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:
User avatar
el Ducko
Veteran
Veteran
Posts: 1340
Joined: Sun Dec 25, 2011 04:59
Location: Texas Hill Country
Contact:

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!) :!:
Experience - the ability to instantly recognize a mistake when you make it again.
Gulyás
Passionate
Passionate
Posts: 459
Joined: Sat Aug 18, 2012 19:58
Location: Wisconsin

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.
Failure to prepare is preparing to fail.
User avatar
Butterbean
Moderator
Moderator
Posts: 1955
Joined: Mon Mar 05, 2012 04:10
Location: South Georgia

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.
Gulyás
Passionate
Passionate
Posts: 459
Joined: Sat Aug 18, 2012 19:58
Location: Wisconsin

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.
Failure to prepare is preparing to fail.
ssorllih
Veteran
Veteran
Posts: 4331
Joined: Sun Feb 27, 2011 19:32
Location: maryland

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.
Ross- tightwad home cook
ssorllih
Veteran
Veteran
Posts: 4331
Joined: Sun Feb 27, 2011 19:32
Location: maryland

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.
Ross- tightwad home cook
ssorllih
Veteran
Veteran
Posts: 4331
Joined: Sun Feb 27, 2011 19:32
Location: maryland

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.
Ross- tightwad home cook
User avatar
Butterbean
Moderator
Moderator
Posts: 1955
Joined: Mon Mar 05, 2012 04:10
Location: South Georgia

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?
Post Reply