Paprik pepper seeds produce hardy, vigorous plants that are very productive, even in an open field setting. Fruits have small seed cavities, so they dry easily, turning from scarlet to dark brown as they do. Fruits average 12cm (4″) long with a narrow conical shape. The plants are compact, also suitable for machine harvesting. The pods are mostly straight with a very small seed cavity that makes it easier to dry and less damage from rain drops on the fruits.
Grow your own paprika – just dry the pods in decorative ristras at the end of summer. When the pods are completely dry, grind them in a clean spice mill to a very fine consistency. The fresh peppers can also be smoked prior to drying for smoked paprika: remove the stems, pith, and seeds from the fruits and cut them into 1/4″ wide strips. Use some wood chips covered in pierced aluminum foil in an outdoor grill to produce the smoke that will flavour your peppers. Then use a dehydrator or simply allow the strips to dry naturally before grinding into powder.
Matures in 90 days. (Open-pollinated seeds)