Paprika
A paprika fruit is, in essence, a type of chilli or capsicum, and much research is put into developing the best varieties. In bygone years, freshly harvested paprikas were strung into ristras and hung from eaves and beams to air-dry for two or three weeks. These days they are tightly packed into mesh bags (like large onion bags) which, although very efficient, are not as picturesque! During these few weeks, the active ingredient capsanthin continues to develop in the flesh of the paprikas, improving colour and flavour. After this time, the fruits are washed, sliced and dried in a large continuous-belt drying oven. The stems are removed and the pods ground. Once it was believed that a better product was achieved if the seeds were removed before grinding, however the experts now know that the seeds assist in the best colour retention and they are left in. For a really beautiful, silky paprika powder, the product can go through as many as six consecutive grinders, and we have to tell you, the smell is pretty wonderful when you’re standing right beside them!