- In the realm of paprika export, there exists a delicate balance between tradition and innovation. On one hand, traditional methods of cultivation and processing are preserved to maintain the authentic taste profiles expected by consumers. On the other hand, advancements in technology and transportation have allowed for greater efficiency in getting the product to market, ensuring freshness and consistency.
It's important to note that while chili peppers offer potential health benefits, individual responses to spicy foods can vary. Some people may experience digestive discomfort or irritation from consuming chili peppers, particularly in large amounts. As with any dietary component, it's best to consume chili peppers in moderation as part of a balanced diet.
Keep the temperature low and steady, around 150 degrees Fahrenheit (65 degrees Celsius), to avoid cooking the peppers. Let them soak up that smoky goodness for about 3 hours. Once the smokin’ time is up, remove the paprika from the smoker and put it to a dehydrator for the final drying process.


In addition to producing crushed chili flakes, some factories also produce other chili pepper products such as chili powder, chili paste, and chili sauce. These products are created using a similar process of cleaning, sorting, and grinding the chili peppers, but with different proportions and ingredients to create a unique flavor profile.
Cajun Spice
Bell Pepper Powder
The trade in paprika expanded from the Iberian Peninsula to Africa and Asia[6]: 8 and ultimately reached Central Europe through the Balkans, which was then under Ottoman rule. This helps explain the Serbo-Croatian origin of the English term.
Taking turmeric every day in moderate amounts is generally considered safe and may offer potential health benefits. However, it's important to be mindful of a few considerations when incorporating turmeric into your daily routine:




But did you know it requires heat to bring out its spicy flavor? It's why it's best to use it in recipes that require cooking.



Let's get into some history. Capsaicin was first extracted in 1816 by Christian Fridrich. Further work by John Clough Thresh led to its naming in 1876, but it wasn´t until 1898 that Karl Micko isolated the compound in pure crystalline form. A century later, in 1997, David Julius discovered and cloned the cellular receptor for capsaicin, and brought a new level of understanding on how capsaicin works. We´ll get more into this science in the second part of this blog.