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  • From: "Lynda" <lurine AT com-pair.net>
  • To: <homestead AT lists.ibiblio.org>
  • Subject: Re: [Homestead] Paprika
  • Date: Wed, 11 Mar 2009 22:46:46 -0800

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
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