Learn how to make your own homemade paprika using only dried red peppers. This simple recipe takes about five minutes and yields a versatile spice you can use in rubs, marinades, stews, and spice blends.
Paprika is a flavor I grew up with in both Puerto Rican and Moroccan kitchens. Its profile ranges from sweet to smoky to mildly spicy, depending on the peppers used, and it’s a staple in many global cuisines for good reason.
Homemade paprika is excellent as a base in blends like ras el hanout or sazon, or as a finishing touch on dishes such as fava bean soup. Making your own lets you control the heat level and the balance between sweet and smoky notes.
Step by Step Instructions
Make Your Own Dried Peppers
If you prefer to dry fresh peppers yourself, use a dehydrator or an oven set to a low temperature. Rinse and thoroughly dry peppers before removing stems and, optionally, seeds. Dehydrate at about 145°F (63°C) until fully dry; exact time varies by pepper size and thickness but allow at least an hour and often several hours for larger pieces.
Types of Peppers & Their Results
Commercial paprikas are often made from specific cultivated varieties, but at home you can mix peppers to suit your taste. Combining sweet, smoky, and hot peppers gives more depth and control over the final flavor.
Common options and what they contribute:
- Capsicum (bell) peppers: widely available and produce a mild, sweet paprika similar to many store-bought versions.
- Pimento: small and sweet, these add a bright, sweet character and gentle smokiness.
- Arbol: a thin, smoky, and hotter pepper—use sparingly if you want a spicy paprika.
Tip: Using very hot chili varieties will lean toward chili powder rather than a classic paprika flavor, so choose peppers accordingly.
Enjoy,
Homemade Paprika (5 Minutes)
- Author: Salima Benkhalti
- Prep Time: 0 minutes
- Total Time: 5 minutes
- Yield: ¼ cup
- Category: Spice Blend
- Method: Ground
- Cuisine: Moroccan, Puerto Rican
- Diet: Vegan
Description
Make homemade paprika with dried red peppers in minutes. This straightforward recipe yields a flavorful powder perfect for seasoning a wide range of dishes.
Ingredients
- 2 cups dried peppers (a blend of capsicum, bell, aleppo, or similar)
Instructions
- Grind dried peppers. Remove stems and seeds, then chop larger peppers. Grind in a spice grinder or use a mortar and pestle, working in small batches until you have a fine powder. Transfer to an airtight jar and store in a cool, dark place for up to six months.
Equipment
Spice/coffee grinder or mortar & pestle