Strouper,

Yes, just like the red ones. Curious... just how do you usually dry your peppers? Zone 6, so am assuming in a dehydrator if you dry for powder or flakes.

Anyone here from Spain? Isn't paprika a rather generic term for certain pepper types? Or maybe pimento is what I'm thinking of.

Assuming that your pods are rather medium fleshed I would slice horizontally in 1/4" or less slices and dehydrate at 125°

jt

the hotter paprikas tend to be a yellowish-greyish-greenish beige, and decidedly not red.

i never thought of paprika as spanish, but then, my frame of reference is bohemian/polish/german food. i just learned something today :)

pimiento is a capsicum annuum pod type.
paprika is a spice.

Here is a link that might be useful: wikipedia entry regarding the spice paprika

Hey John sorry about the delay in responding I've been kind of busy. Anyway I usually just hang my peppers up and let them dry that way. Will that work with a pepper this size or do I need to get a dehydrator? & yes Shelby these are fairly hot peppers. I'm kind of surprised how hot they are considering their size.

Strouper

Strouper,

If not living in an area of low humidity you will most likely need a dehydrator to avoid mold and rotting. I'm sure it has been and can be done in the sun in zone 6, but I wouldn't want to risk my precious pods trying it.

jt