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How to Make Paprika at Home

As long as I have been an herbalist, at age 25 is when I discovered that paprika is made with something as simple as red bell peppers. 😂 Don't judge.

Yes! It's easy to just go to the grocery store and get a bottle of paprika off the shelf and buying it, but by doing that, do we really know what we are truly consuming when we do that? Things I tend to ask is "Were the peppers washed?" "Was it made in a clean environment?" "Was there mold on the peppers?"

All you need is:

  • A dehydrator (No dehydrator, your oven will suffice)

  • Red bell peppers or mini sweet red peppers

  • Arrowroot powder (Alternatives: Rice hull, or Cornstarch)

Oh and some patience!

*I recommend buying your peppers from a farmer's market or grow your own for the highest beneficial, organic properties.


  1. Wash your peppers thoroughly. Remove the stem and deseed from the peppers

  2. Slice thinly (approximately 1/2 inch wide)

  3. For Dehydrator: Set your dehydrator between 120 degrees to 140 degrees. Do not set your temperature any higher than 140 degrees. Place your peppers onto the tray, but do not over crowd them. Allow it to dehydrate for 8-10 hours. Rotate the trays occasionally to get the peppers to dry evenly.

  4. For Oven: Set your oven to the lowest setting. Get a cookie sheet and place parchment paper over it. Place your peppers onto the parchment paper. When you place the peppers into the oven, leave it open a crack; this will allow moisture to escape resulting in the peppers to dehydrate, not cook. This may take 4-12 hours, with rotation of the peppers.

  5. The peppers should be completely dry and brittle. If there are any remaining seeds left, Save the seeds😊

  6. Place the peppers into a a spice grinder or coffee grinder until it is fine and powdered.

  7. Place your paprika in an airtight container, arrowroot powder (anti-caking agent) to prevent clumps and mix together. Store in a cool, dark place.


When adding your anti-caking agent, add 1/2 teaspoon per cup of paprika and 1/4 teaspoon for anything less than one cup.

Benefits and Uses

5 benefits of Paprika

  • Improve blood sugar levels amd control sugar cravings

  • Reduces inflammation

  • Supports healthy digestion

  • Reduce age spots

  • Reduces appetite

5 Uses of Paprika

  • Great for cooking in soups, sauces and marinades, and seasonings

  • Tinctures

  • Capsule form

  • Treating skin; Paprika can potentially help fight bacteria, fights wrinkles, age spots, and finelines

  • Reduces swelling within arthritis

Side Effects

Too much paprika may cause stomsch cramps and/or gastric conditions. It is not recommended to take paprika on an empty stomach because it can potentially cause stomach irritation.

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