Here are some answers to a few common questions about growing Paprika:
Can I grow my own paprika?
What is sweet Paprika?
Paprika Pepper Varieties:
Our classic Paprika is typically more mild, with a Scoville rating of: 0 - 100. NuMex R. Naky is used as a paprika cultivar in New Mexico because of its low heat level and its high level of red pigments. The NMSU CPI has just improved the NuMex R. Naky for brighter color and larger yields. It is now called the NuMex Vince Hernandez pepper and that is what we are offering now. The NM paprika crop is dehydrated and crushed into powder for use in a wide variety of food products and make-up. Uses include salsas, sauces, used whole, pickled, flakes, powdered and in goulash!
Our Alma Paprika can be a little hotter with a Scoville rating ranging from: 0-500. Alma is one of the best paprikas for drying, grinding, or picking straight from the plants and eating fresh. This popular heirloom produces 2” round, thick-walled peppers with a sweet flavor and a hint of warmth. Turns from creamy white to orange, then to red at maturity. The very productive plants are 24” tall and easy to grow. Paprika is a kitchen staple that is easy to make with homegrown peppers. Cut open, remove seeds, and dry the pepper flesh. Then use a spice grinder to make it into a powder. Store tightly in a jar.
How long does paprika take to grow?
How is paprika harvested?
You want to wait until the Paprika peppers turn red which means they are mature before picking. We like to use pruners to clip off the peppers so we don't damage the plant when pulling them off.
How to dry paprika peppers?
Find more tips in our blog post:
Learn How to Dry Peppers without a Dehydrator »