Homestead mailing list

["Lynda" <lurine AT com-pair.net>]

I grow scads of different types of peppers.  I've got a bunch of my own
seeds and like to buy some new or different plants every couple of years.
I've bought from http://www.chileplants.com/ and I really like The Chile 
Woman http://www.thechilewoman.com/.

Had way too many two years ago, so didn't plant any last year.  We've used 
most of the peppers, so I'll be planting a few dozen this year.

So far, I've got the following pepper seeds that I've saved:
Long Red Cayenne
Serrano Tampico
Early Jalepeno
Numex Joe E Parker
Pablano
Serrano
Hungarian Hot Wax
Hot Cherry
Garden Slasa
Big Chili
Serrano del Sol
Ring of Fire
Ancho 101

And will be doing a ton of tomatoes:
Burkina-Faso
DePinto
Raphael
Weeping Charlie
Marianna's Peace
Russian Big Roma
San Marzano
Northern Lights
Sweet Million
Jolly Elf
Trucker Favorite
Isis Candy Cherry
Pik Red
Julliet
Yellow Pear
Gardener's Delight
Classica
Green Grape
Margherita
Red Grape
rocky
Viva Italia
Long Season Peach
Mortgage Lifter
Brandywine
Green Zebra
Cherokee Purple
Paul Robeson
Yellow Perfection
San Marzano
Aunt Ruby German Green
Peacevine Cherry
Chadwick Cherry

There are a couple of heirloam romas I want to try and I need to order some 
Cascabella and pepperoncini seeds.  Now with this discussion, I think I'll 
add some paprika seeds (sweet and hot) to my order.

Lynda
----- Original Message ----- 
From: "EarthNSky" <erthnsky AT bellsouth.net>

Does anyone grow and blend their own paprika from the various peppers?
I've grown Alma Paprika, but we got a bare minimum of peppers, just
enough to taste, not enough to make paprika.
DH has been cooking/channeling Bobby Flay lately and we are going
through some paprika so much that we really need to start growing it.  I
was reading some on the web and found this really cool page and thought
some of you might be interested as well.  Here's the URL, but I'll paste
the article below.  I also found the varieties mentioned at Reimers
Seeds out of NC.  The seeds are really expensive though. Has anyone
ordered from Reimers?

http://www.foodreference.com/html/artpaprika.html
http://www.reimerseeds.com/paprika-hot-peppers_799.aspx

> Paprika is a spice that is often overlooked by cooks. The only time
> we think of paprika is when we make potato salad or chicken, using
> the spice for color to make drab dishes look alive. But paprika is an
>  interesting spice that can be used for much more than a coloring
> agent. Paprika is a red powder that is made from grinding the dried
> pods of mild varieties of the pepper plant known as (Capsicum annuum
> L.) The pepper plants used to make this spice range from the sweet
> Bell pepper to the milder chili peppers. The Paprika peppers
> originally grown were hot. Over time, they have evolved to the milder
>  varieties. In Hungary there are six classes or types of paprika
> ranging from delicate to hot. The peppers also range in size and
> shape depending on where they are grown . Some are grown in Spain,
> Hungary, California and other parts of the U.S. The most commonly
> produced paprika is made from the sweet red pepper also called the
> tomato pepper. Paprika, dried     Paprika powder ranges from bright
> red to brown. Its flavor ranges from sweet and mild to more pungent
> and hot, depending on the type of pepper used in processing. Sweet
> paprika is the standard. It is mild in flavor. The hot paprika gives
> your taste buds a jolt. Both varieties are generally carried in most
> supermarkets. If you cannot find hot paprika in your local
> supermarket try gourmet stores.
>
> A Brief History Paprika has been traditionally associated with
> Hungary, where much of the best paprika is produced today. The first
> pepper plants arrived in Hungary in the 17th century. Some believe
> that ethnic groups who were fleeing north from the Turks introduced
> the peppers to the Balkans. Paprika became commonly used in Hungary
> by the end of the 18th century. Two towns in Hungary (Szeged and
> Kalosca) competed against each other for the title of Paprika capital
>  of Hungary. In the 19th century two Hungarian brothers received
> awards for the quality of their ground paprika. The Palfy brothers
> introduced semisweet paprika by removing the stalks and seeds from
> the pods. This removed the capsaicin which gives the spice its heat.
> The French chef Escoffier introduced the spice to western European
> cuisine. He brought the spice in 1879 from Szeged on the river to
> Monte Carlo. A Hungarian scientist Dr. Szent Gyorgyi won a Nobel
> Prize in 1937 concerning his work with paprika pepper pods and
> Vitamin C research. Paprika peppers have seven times as much Vitamin
> C as oranges.
>
> Propagating & Growing There are many gardeners that grow their own
> paprika peppers and grind the pods to make the spices. Some of the
> recommended breeds to grow are Kolosca and Hungarian peppers. Kolosca
>  is described as sweet with intense aroma. The color is orange-red
> when ground. Hungarian is mildly sweet with a medium red color.
> Peppers need warm weather to grow. It is recommended that you sow the
>  seed 6-8 weeks before transplanting in a high quality mix in a
> shallow starting tray, about 3 seeds to the inch. The potting soil
> temperature must be kept above 80°F (27°C) if possible to encourage
> germination. It is recommended to use heating cable or set pots on a
> water heater. The seedlings will emerge in 7 to 15 days. The plants
> must be kept continuously moist (but not soggy). After 15 days thin
> the seedlings enough to give each plant about a 2 by 2 inch area.
> Also if they become too large transplant them into 5 inch pots so you
>  will not hold back their growth. After germination, move your plants
>  to bright sunlight and keep the soil moist. When transplanting
> peppers, pick a site that has full sun. Add organic matter to the
> soil before transplanting. In cooler climates, plant peppers through
> black plastic and use row covers. Keep the soil evenly moist. Use
> liquid fertilizer every two weeks. Space the transplants about 18
> inches apart with 36 inches between rows. Once established, they are
> tolerant of drought.
>
> Harvesting & Storing Paprika, People Harvesting is a colorful
> process. In the villages of Szeged and Kalosca of Hungary, peppers
> are threaded onto long pieces of string and hung up to dry outside
> the houses and from garden fences. The length of the pepper chains
> ranges from region to region. Grinding peppers is an old tradition in
>  Hungary. One of the first methods was to simply crumble the dried
> pepper pods into a dish using a mortar and pestle. Of course as the
> demand for paprika increased, the process changed. Water and
> windmills were then used to grind paprika pods. Today they are ground
>  between stones and steel cylinders. Allow peppers to turn red before
>  drying and grinding. Snip them off the plant and hang them to dry in
>  direct sun. You may also use a dehydrator but be sure to remove
> stems and seeds first. Allow the pods to dry until they turn very
> brittle. Store the peppers in a ziplock bag or in the freezer. Grind
> them as needed with a blender or coffee grinder. Paprika should be
> considered a semi-perishable product and treated as such. It should
> be stored in a cool dry place. In hot climates it should be stored at
> 40-60°F (4-15°C). This will aid in color retention. Paprika
> deteriorates quickly so it should be purchased in small quantities
> and kept in airtight containers away from sunlight. If you cannot
> grow your own then you can buy some good quality paprika at your
> local supermarket. Szeged Hungarian Paprika is a good quality
> product. It is sold in 5 ounce containers in the spice section.
>
> Using In Foods Paprika is strongly associated with Hungarian cuisine.
>  They use in dishes such as chicken papirkash and goulash. It is used
>  in many spiced meat products like Spanish chorizos. Many Spanish,
> Portuguese and Turkish recipes use paprika for soups, stews and
> casseroles. In India it is sometimes used in tandoori chicken to give
>  it the red color. It is often used as a garnish for salad,
> appetizers and eggs. In Spain paprika is used to flavor shell fish
> dishes, rice, and season tomato and green pepper salads. Paprika
> releases its color and flavor when heated. So when you sprinkle it
> over colorless dishes it improves the food’s appearance not its
> flavor. This is why it is often used as a garnish, not a flavoring.
> However you can used it as a flavoring by stirring the powder into
> some oil before adding it to a recipe. You can brush the paprika on
> meats, poultry, or fish. Its important to remember when using paprika
> in sauces that it has a high sugar content and burns easily. Add it
> only when liquid ingredients are present and do not cook it over high
> heat for too long. The extractive form of paprika is oleoresin
> prepared from dried, seeds and ground pods using either hexane or
> ethylene dichloride. This product is use in certain sausage products,
> cheeses, soups, and foods where characteristic paprika flavoring and
> coloring are desired. Paprika can be used creatively in cooking . Add
> 2 tablespoons to your favorite pasta sauce. Sprinkle it on potatoes
> or homemade fries for a change of seasonings. Use it liberally on
> poultry ,meat, and fish when cooking. Use paprika as a milder
> seasoning in chili or stews. It can even liven up some soups with
> color and flavor. Give paprika a try next time you cook. Don’t forget
> it can be used for more than potato salad!



--
I am having an out-of-money experience.
http://erthnsky.blogspot.com/
EarthNSky Farm, Northwest Georgia, USA
_______________________________________________
Homestead list and subscription:
http://lists.ibiblio.org/mailman/listinfo/homestead
Change your homestead list member options:
http://lists.ibiblio.org/mailman/options/homestead/lurine%40com-pair.net
View the archives at:
https://lists.ibiblio.org/sympa/arc/homestead