Last year, we had a last yield of ripened paprika’s (capsicum’s), leaving us with more than we could easily use. Ralph quickly decided that instead of having the last paprika’s go to waste, he’d at least try to make paprika powder. This is a test of patience really, but after some web searching and thinking about the approach, they ended up in the oven at very low temperature (50-70 degrees Celsius) for several days. We turned the oven off over night of course, so the procedure was a little on/off over the course of a weekend. In the end, they were quite and were then put aside to dry further naturally.
Doing it this way, we avoided that they molded or just wilted without drying properly. If you search a little on the web, you’ll find that drying it “properly” is a process that can take years. Kick-starting the process ensured we had dry paprika’s within 8-9 months from when we started. So if you wish to try this yourself, dry them in the oven and then put then in a dry and dark place to finish up and just forget them there for 6-9 months.
To make the actual powder, the dried paprika went in the food processor on full blast for quite some time (almost 1 hour). So again, a test of patience there. But don’t give up. It tastes so much more than the store bought paprika powder.