I grow Alma Paprika and Dulce Rojo Paprika, both from Scheepers. Smoke first, then dehydrate.

I'll second the recommendation for Alma Paprika. I've grown in for three years now, and every year, when I dehyrdate and grind it, I always wish I had planted more of them! I don't smoke mine, just dehydrate, but it tastes so much better than the store bought stuff. Lots of flavor with just a touch of heat.

This year, I am trying several others that can be used to make paprika too- Feherozon, Botinecka Zuta, and Soroksari.

If your not set on commercial seed, I could share some Alma Paprika seeds with you. Email me if you're interested.

Bonnie

Bonnie,

I love paprika and so far I've only grown the non-pungent variety peppers (NuMex R-Naki, Sweet, etc.) I've been looking for both Alma and Soroksari seed. Where did you find them?

I have quite a few varieties of hot and sweet peppers. Would you entertain a seed swap? If so, send me an email and I forward a list of what I have available for trade.

Bill

coffeehaus,

Follow katykelly's advice, smoke first then dehydrate.

I smoke, dry and grind pounds of jalapeno, cayenne and habanero peppers each fall. I have a joint venture with a local market gardener.

As for protective gear, it's a MUST! I recommend goggles, a respirator/mask, gloves and a tight belt (don't ask why). Drying condenses and intensifies the power of peppers.

Here's a shot of the mask I use:

Bill

Bill, you have mail : )

Thanks everyone!
Bill, that's a serious respirator!! But now I understand. I coughed, and coughed, and coughed when those habanero peppers hit the grinder. Loved the comment about the tight belt!
Looking forward to some really tasty paprika in 2010.

I've grown Kalocsai V-2, Szegedi 80 and Papri Paprika. All are very good peppers, but I don't smoke, dry and grind them. I eat them fresh. Perhaps this year I'll branch out lol.

Below is a vote for Black Hungarian.

Rick

Here is a link that might be useful: Maggie's Farm - Making Paprika