Paprika

Peel the peppers, remove seeds and all white parts from inside, then slice thinly.

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).

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 ffectively). (Alternatively, use a dehydrator to dehydrate the peppers based on the machine settings.)

Once fully dehydrated, take the peppers out of the oven and let cool.

If necessary, break up the peppers into pieces small enough to fit into your grinder of choice (mortar and pestle or electric co ffee grinder).

Crush the peppers into a fine powder, removing any big pieces that do not grind.

Once done, place the spice into an airtight glass jar to prolong shelf life.

Each large red pepper should produce around 2 teaspoons of paprika.