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Pesach is the time when we break free of our daily cooking routine and have the opportunity to be more creative in the kitchen. We can be more open to trying new ingredients and exploring how far the same selection of foods can be stretched to achieve different tasteful results. 

Although it's really simple, it does take some time, so feel free to make this a few weeks before Pesach. The spices can stay fresh for a while in an airtight jar.

MORE: 8 DIY Spice Blends You Must Always Have in Your Pantry


  •  Metal baking sheet Baking paper 
  • Mortar and pestle (or electric coffee grinder) 
  •  Sharp knife Peeler 
  •  (Dehydrator - optional)

Below we have outlined the process for making paprika; however, the following instructions can be used with any vegetables and herbs so feel free to explore and experiment

 Get the recipe here: PAPRIKA


Ingredients: 1 or more large red peppers

  1. Peel the peppers, remove seeds and all white parts from inside, then slice thinly.
  2. Spread the slices out onto a sheet of baking paper so that none of the slices are touching each other (this will help them dehydrate evenly).
  3. Place the tray of pepper slices into the oven overnight (or until completely dry) on the lowest heat setting, and leave the oven door slightly open (causing an airflow which helps dry out the peppers more e ectively). (Alternatively, use a dehydrator to dehydrate the peppers based on the machine settings.)
  4. Once fully dehydrated, take the peppers out of the oven and let cool.
  5. If necessary, break up the peppers into pieces small enough to fit into your grinder of choice (mortar and pestle or electric coffee grinder).
  6. Crush the peppers into a fine powder, removing any big pieces that do not grind.
  7. Once done, place the spice into an airtight glass jar to prolong shelf life.
  8. Each large red pepper should produce around 2 teaspoons of paprika.


  • Onion powder (onions produce a lot more spice than peppers do)
  • Garlic powder
  • Hot chili powder 

NOTE: You can make a small batch of spices using one onion, garlic, or chili pepper, or increase the number of each vegetable to produce more spice.  

MORE: DIY Tea Blends

Recipe published in JOY of KOSHER with Jamie Geller Magazine Spring 2015 SUBSCRIBE NOW

Pesach 2015 Magazine cover

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