Chilli pepper: Paprika

Paprika peppers are grown much like other peppers, and enjoy a well-draining, fertile soil in a sunny area. Fruit is mature when it is bright red in colour. Dry your peppers in mesh bags hung in full sun for three to seven days. When completely dry, 85 percent of the pod weight will have been lost.

Milder than chilli powders, Paprika is used to season and colour rices, stews, and soups, such as goulash. In Moroccan cuisine, paprika (tahmira) is usually augmented by the addition of a small amount of olive oil blended into it.