You can easily make aromatic paprika or chilli powder yourself from leftover or less fresh peppers and chillies. The DIY seasoning powder is ideal for recycling leftovers and is much more aromatic than purchased finished products – especially recommended for those who like it a little hotter!
For home-made spice powder, not only peppers or chilies are suitable, but also other aromatic vegetables and vegetable residues that can be dried well and can still be used. So you get delicious, preserved flavors, for example for a homemade vegetable brew powder.
Peppers dry for paprika powder
Homemade paprika powder impresses with its intense fragrance and taste and can be used sparingly for seasoning. Mediterranean herbs are suitable, for example, to prepare a spice mixture with the powder.
For about 30 grams (five heaped teaspoons) of paprika powder you need:
- 2 bell peppers, each color is suitable – they can be a bit wilted and soft, for example, remaining copies in the supermarket can be saved from the garbage can
- 2 chillies, e.g. Hot peppers (optional)
- 1-2 pinches of salt for a longer shelf life (optional)
- dried culinary herbs (optional, e.g. oregano, basil, thyme – fresh herbs can also be used and are added for drying for about two hours
- Stand mixer, spice grinder or mortar
To get as many vitamins as possible, the vegetables are gently dried. The quickest way to do this is with an automatic dehydrator or in a convection oven. Smaller chillies can also be air-dried as long as they are dried well and turned over occasionally so that mold does not form. The thicker meat of the peppers, on the other hand, usually doesn’t dry quickly enough in the air, so that mold would form.
The residual heat can be used when drying in the oven. Most of the time the oven lighting is sufficient to reach 40 ° C. You do not have to worry about increased power consumption, since this variant uses less than 0.1 kWh of electricity per hour according to its own measurements.
This is how the paprika powder is prepared:
- Wash peppers and optional chillies. Core the peppers and cut them into thin strips. Halve the chillies and leave the kernels in the pods for more spiciness.
- The vegetable pieces on a parchment paper or one Baking paper alternative Place the laid-out baking sheet and lay the chilli peppers skin down. Dry at 40-50 ° C in the oven or dehydrator. Depending on the type of oven and the function used, this can take several hours. Every now and then steam can escape, so that the paprika strips are turned so that it goes faster.
- Remove the vegetables from the oven as soon as they are dry enough to break easily.
- Finely grind the dried vegetables in a blender, a spice grinder or with a mortar. Optionally salt according to your own taste.
- Sift the paprika powder if it is not yet fine enough. The remaining pepper flakes are also suitable for seasoning.
The aromatic paprika powder is best kept in an airtight screw-top jar or a spice shaker with a lid. It lasts for at least a year, but like many other spices, it can be used beyond its shelf life as long as it smells as usual.
With its strong taste, the paprika powder complements mixtures such as the vegetable brew powder, a homemade falafel or patty mix or an Asian seasoning paste. It also goes well as a seasoning for dishes such as chili sin carne or sprinkled directly on roasted vegetables.
Chili powder with fiery pods
Fiery hot chili powder is just as easy to make. Like the paprika powder, it can be mixed with a little salt and refined with other spices.
All types of chilli can be used for the chilli powder; thin-walled chillies such as Cayenne or de Arbol are best suited for drying in a dehydrator or oven. Chili Habanero is particularly fiery powder.
In the case of very hot chili peppers, special care should be taken when slicing, because the capsaicin spice contained in them will stick to your hands. It burns on sensitive areas of the skin. After cutting the pods into small pieces, it is advisable to wash your hands directly with detergent and to avoid contact with the eyes. Wearing a nose mask while cutting prevents inhalation of developing caustic vapors.
The kitchen window is best opened for the drying process. When opening the oven, the vapors should be removed before you remove the baking sheet.
You can find many more recipes for DIY products in the kitchen in our book:
Which spices do you like to make yourself? We look forward to your tips and recipes in the comments below.
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