you’re into that—and dry them completely. Once they’re brittle, toss them in a spice grinder or even a mortar and pestle if you’re feeling old-world about it. You’ll end up with something that tastes fresher than the store-bought stuff, and you get bragging rights, which is nice.
It won’t taste exactly the same as that smoked paprika from the store unless you dry it over fire or smoke it somehow, but still—close enough. It’ll still work on eggs.
Why We Even Care So Much
I mean, does knowing paprika is
