Tips for cooking dried bell peppers in an electric dryer. How to dry chili peppers at home

Dishes with bell peppers have exquisite taste, pleasant aroma and acquire beautiful appearance. How to prepare bell pepper for the winter so that it does not lose its vitamins, taste and color? A solution has been found - you need to know how to dry bell peppers at home. This will allow you all year round enjoy the aroma and taste of this vegetable. Moreover, preparing it for the winter is not as difficult as it might seem at first glance. Dried sweet bell pepper will allow even winter time saturate your dishes with vitamins and beneficial minerals, which are contained in large quantities in this fruit.

But before you start preparing food and learn how to dry bell peppers yourself, everyone should become familiar with who dried paprika can harm. Therefore, it is not recommended to eat it:

• angina pectoris
• gastrointestinal ulcer,
• gastritis,
• hypotension,
• haemorrhoids,
• dysfunction of the urinary tract and liver.

If you do not fall into any of the listed categories, then let's get to work. Healthy fruits with fleshy walls of any color are suitable for drying.

There are several methods that can be used at home: in an electric dryer, in an oven, or in the sun.

Selected healthy bell peppers should be rinsed well under running water. Place them on a kitchen towel and dry each one with gentle blotting movements.

Now, use the tip of a knife to remove any possible signs of spoilage, cut off the tail and remove the core. Those seeds that remain in the middle can be removed immediately by tapping the wide edge of the pepper on the table surface. For this purpose, you can use a special device.

Cut the peeled fruits in half or into four parts, then cut into strips 4-5 mm thick.

An old and good way that our grandmothers and mothers enjoyed using is drying vegetables in the fresh air.

To do this, you will need a grid on which to lay the strips. Cover with gauze and take out to the balcony.

Bell peppers will dry at any temperature. The only thing is! In case of high humidity outside, it is better to bring the grills with bell peppers into the house.

If the weather is favorable for drying vegetables, then in 3-4 days you will receive finished products. Drying vegetables at lower temperatures, for example in autumn, can last 5-7 days.

This method is faster and more reliable.

Place pepper strips in a single layer on dehydrating racks.

Set the temperature to 50*C and turn on the electric dryer.

The duration of the procedure will be no more than 12 hours, depending on the width of the slices and the thickness of their walls.

Ready dried bell peppers should be crispy dry. This is easy to check with your fingers.

The drying procedure in an oven (oven) is almost the same as in an electric dryer. Set the temperature to 50*C, close the cabinet door and periodically check your workpieces. After 12-14 hours, the pepper should reach desired consistency, that is, become dry and brittle.

Attention! If the pieces of pepper bend rather than break, and their condition is more like sun-dried tomatoes, then the drying procedure must be continued.

In order for the pepper to be well preserved throughout the winter, it must be stored in a linen bag - an old and time-tested method. This material allows air to pass through well, which provides the “dried fruit” with reliable ventilation.

You can store dry pepper in a jar, but it is advisable to make several holes in the lid.

If you don’t have a linen bag, you can store dried bell peppers in a plastic bag, but you don’t need to tie it tightly. It’s a good idea to make several holes in the walls of the bag.

Watch a video about drying sweet peppers from the Ezidri Master channel

A simple recipe with a photo of sweet bell pepper dried in an electric dryer for the winter

Dried bell pepper- This is an excellent preparation for the winter, which can be added to various dishes. If you dry the product correctly, it can be stored for several months, which cannot be said about fresh pepper. In addition, you will always have such a vegetable at hand when you need to prepare a particular dish.

In order to dry peppers, you must first select the fruits that are best suited for this. You should remember that bell peppers should have fairly fleshy flesh, bright rich color, as well as thin peel. It must be sweet and aromatic so that it retains its flavor even after drying.

Despite all the procedures through which the bell pepper will go, almost all of it will remain healthy vitamins and microelements, in particular vitamin C, A, PP and B, phosphorus, iron, sodium, magnesium, potassium and zinc. Together, all these components increase the resistance of the immune system to viral attacks, due to which the risk of catching a cold in winter is significantly reduced.

Even in dried form, bell pepper can easily complement any first course, as well as various salads and side dishes. You can easily make lecho from it, add sauce, or simply chew it as an original snack. In addition, such dried bell peppers can be ground into seasoning or crushed into flakes.

To dry the peppers, you will need a regular vegetable dehydrator, but you can also try using the oven or microwave. Of course, it is better to buy a dryer, since such a kitchen gadget will probably come in handy more than once in your household.

To dry bell peppers at home for the winter, stock up necessary ingredients, and also use our simple recipe with step by step photos.

First, prepare the bell peppers that you plan to dry. Rinse it under running water and also check for defects or overripe parts. Those vegetables that do not look very aesthetically pleasing should be put aside and used for other purposes. We need whole, ripe and undamaged peppers.

After washing the bell pepper, begin preparing it for drying. To do this, first cut off the green head of the vegetable to make it easier to peel.

Then you will need to cut the bell pepper in half and carefully remove all the seeds, and then rinse the vegetables from the inside. It is not worth cutting the bell pepper into thinner or smaller slices, as it will be inconvenient to dry it in this case.

Place the peppers on a wide mesh to allow the moisture to dry naturally. Vegetables should only be placed in the dryer when they are dry. if you want them crispy after drying.

Now you need to use an electric dryer. Carefully place the bell pepper on its rods so that its slices do not touch each other. Place it shiny side up.

You need to dry bell peppers for three days so that they have time to dry well enough. The speed of the drying process depends entirely on your electric dryer. Sometimes it may take a little longer. Start placing the finished dried bell peppers into storage containers.

If you are going to store vegetables in a jar, you need to roll it up with a sterile lid, filling it to capacity with pepper. You can also store dried peppers in bags that should be sealed completely, creating a vacuum inside using a special device. That's it. Dried bell peppers are ready for the winter!

Paprika at home

An aromatic, bright, rich seasoning made from ripe red sweet peppers is popular in many cuisines around the world. Paprika can be added to stews vegetable dishes, meat dishes and even homemade cakes. What's it worth? hungarian goulash, which is impossible to imagine without paprika!

It is clear that you can prepare paprika at home only if you have large quantity mature bell pepper. This year we had a simply amazing harvest, so we ate plenty of stuffed peppers, and I managed to prepare paprika for the winter. I’m very pleased with the result, so I feel free to share the recipe with you.

I write the amount of sweet pepper so that it becomes clear what the yield of the finished product is. You dry as many peppers as you have. At the end, I will show you 2 options for storing paprika - powdered and pieces.

Number of servings: 1

Cooking time: 5 hours

in 100 grams - 282 kcal

So, to make paprika at home, we need juicy and ripe red pepper. Of course, sweet and preferably with thick walls. Although this is not important.

First of all, you need to wash it, dry it and get rid of the stalks, seeds and white partitions. If there are any damaged areas, cut them out and throw them away.

Now cut the sweet pepper pulp into cubes, not very large, but not thin either. Approximately 7-8 mm wide and 2-3 cm long, but this is not important.

Decide how it is more convenient for you to dry the pepper. I use a dryer with 3 levels - very convenient, believe me. You can also dry peppers in the oven, even in the sun (which, however, hardly happens in October). All my peppers fit on these three levels in one layer. We dry the pepper until it becomes almost weightless, shrinks, wrinkles and loses almost all moisture.

Here, look at what paprika looks like at this stage. It is completely dry, does not bend, but breaks. If you don't dry it completely, it will become moldy.

1 kilogram of fresh whole pepper yields only 50 grams homemade paprika for the winter. That is, the pepper has shrunk 20 times, that’s how it is.

Now we get the same powdered seasoning that is sold in grocery stores in small packs. Simply grind dried red pepper in a coffee grinder. And here it becomes clear why I wrote that the pepper needs to be dried completely, until it becomes brittle. If it is even a little wet, the powder will not work.

Paprika should be stored in an airtight container to prevent moisture from entering. These are my winter supplies - I dried much more than 1 kilogram of pepper, since I use paprika very often when cooking.

I hope this simple recipe vegetable preparation it will come in handy for the winter. Now you don’t have to buy paprika in the store if your supplies of sweet pepper allow it!

Colorful, flavorful and sun-filled vegetables delight us throughout the summer and fall. Is it really in winter period will have to be content with the rather tasteless products that fill supermarkets? Not at all. There are several ways to preserve bell peppers for the winter. And each of them has its own merits. Taking advantage simple tips, you can surprise your guests with bright vitamin salad with fresh vegetables in February, or diversify your usual soups and main courses with a cocktail of multi-colored frozen pepper pieces.

How to choose peppers for long-term storage

Before you go to the market or your own garden to buy vegetables, you need to decide on the harvesting method.

There are two stages of ripeness for bell peppers. This:

• Botanical (biological) ripeness - the fruits are uniformly colored in a characteristic color, the size of the fruit corresponds to the variety. Such raw materials must be used for freezing, drying, and canning. These fruits also store well in the refrigerator. They are able to retain their properties for 1.5 months.
• Fruits that are at the stage of technical ripeness cannot boast of size or bright color. Recognize that it is suitable for long-term storage in fresh You can pepper it by lightly pressing it. A slight crunch indicates that the vegetable is unripe and will easily survive several months, gradually reaching the required condition. Such vegetables cannot be frozen, dried, or canned.

Fruits at the stage of biological maturity

If any varieties of bell pepper are suitable for drying and freezing, then the following are best suited for fresh storage:

• Martin
• Beglitium
• Black cardinal
• Novogoshary
• Aristotle ex 3 p F1
• Red Baron F1

Vitamin harvest

Vegetables without the slightest defects (cracks, rot, dents) are cut from the bush very carefully and always with the stem. The fragile fruit is easily damaged and will not be suitable for long-term fresh storage.

Storing fresh peppers

Before preparing fresh vitamin fruits in future, it’s worth deciding on the room for long-term storage vegetables A cellar, basement or glazed balcony is suitable for these purposes. The main thing is that the humidity is within 80-90%, and the air temperature does not fall below 0 C.

Storage containers, such as wooden boxes, must be dry and free of mold. Before adding vegetables, it is enough to keep the boxes in the sun for several days. The shelf life of fresh pepper depends on maintaining the optimal temperature and humidity in the room, as well as the careful selection of vegetables for the winter (only fruits that are at the stage of technological ripeness).

If all conditions are met, fresh bell peppers will be able to appear on your table throughout the winter.

Popular methods of preparing fresh fruits for the winter

It is advisable that the fruits do not touch each other. This will prevent vegetables from spoiling for as long as possible. And if one pepper starts to rot, you can simply remove it.

Individual polyethylene packaging with holes for air ventilation is suitable for this.. The method is convenient in that it simplifies the process of regularly inspecting vegetables for integrity and the absence of signs of spoilage.

Preparing vegetables for the winter

Work well for storing bell peppers paper bags. They allow the fruits to “breathe” and significantly increase the freshness of the fruits. The bags can be replaced with plain paper, in which the peppers are wrapped very carefully.

You can add a bright accent to both the interior and the diet of your household by placing flowerpots with sweet peppers on the windowsills. To do this, you should dig up bushes with unripe fruits (along with the root system) before the onset of frost, plant them in pots, treat them against pests and bring them into the house. As the vegetables ripen, you can pick them and enjoy their rich flavor.

The best ways to freeze sweet peppers

Increasingly, housewives are giving preference to frozen vegetables, which, unlike canned vegetables, retain all the vitamins and bright taste properties. Pepper is no exception. It can be frozen whole, prepared by pre-cutting, small cubes or straws.

For owners of large freezers, a method for preparing stuffed peppers is suitable, and fans vegetable salads and sauces, you will appreciate frozen baked vegetables with a rich aroma and original taste.

Preparing raw materials for freezing

Preparing Peppers for Freezing

For preparations that will help diversify the menu until the next season, peppers of biological ripeness without damage or signs of rotting are selected. If the vegetables are chopped, you can use not the most beautiful specimens by simply cutting out the unaesthetic parts.

• vegetables are thoroughly washed under running water;
• the core is cut out with a sharp knife;
• veins and seeds are removed (if this is not done, the dish that includes the preparation may taste bitter);
• the peppers are washed again with running water and dried with a paper towel (the better the moisture is removed from the surface of the vegetables, the more crumbly the freezing will be).

For preparations, it is worth taking peppers of different colors - red, yellow, green. This is true for freezing whole and chopped vegetables. Vegetable dressing it will become brighter, and the taste of the second courses will be richer.

Whole frozen peppers

Lovers stuffed peppers Often people are faced with the fact that they can enjoy the taste of their favorite dish only during the season. You can correct the situation by freezing the whole fruit, cleared of seeds and veins.. There are several ways to do this:

Frozen products

• The peppers are placed one on top of the other, like glasses. The resulting columns are placed in the freezer. Before preparing the dish, they are stuffed without prior defrosting and cooked as usual.
• You can minimize the space occupied in the freezer by first plunging the peeled fruits into boiling water for 1 minute. This will soften the peppers and prevent them from cracking during the freezing process.
• Some housewives freeze peppers already filled with minced meat. The preparations are laid out on a flat surface, trying to ensure that the peppers do not come into contact with each other, and put into the freezer. After a day, they fill plastic bags with them. This method allows you to cook delicious dinner in a matter of minutes. The frozen semi-finished product is poured with sauce and cooked on the stove or in the oven for about 15-20 minutes.

Chopped frozen peppers

Bell pepper, frozen in pieces, will perfectly complement soups, main courses and salads. To prepare, cut the fruits into small cubes or strips and freeze in bags or plastic containers.

Ready to freeze

A few hours after placing the workpiece in the freezer, shake the container or bag so that the cubes or slices do not stick together.

Before heat treatment This type of pepper cannot be defrosted.

Shredded for freezing

Bell peppers frozen after grinding in a meat grinder or blender will enrich the taste of sauces and seasonings. You can freeze vitamin raw materials in small plastic cups or ice trays. Red peppers are best suited for this method of preparation.

Its taste, color and aroma go well with tomatoes, green basil, other vegetables and herbs. This allows you to freeze the sauce almost ready for use. This preparation will be able to preserve all the vitamin and taste qualities until the new harvest.

Prepared baked vegetables

This preparation will delight you with new tastes and gastronomic emotions. Ripe and undamaged peppers (preferably thick-skinned) are selected for cooking.. The fruits are thoroughly washed under running water without removing the stalk, dried with a napkin and placed on a greased surface. vegetable oil baking sheet

Place the pepper in an oven preheated to 200 0C for 35-40 minutes.

The vegetables should be browned and covered with a brittle and almost black crust. Having taken them out of the oven, you must immediately place them in any thick-walled pan and cover the dish with a lid. After 15 minutes, the peppers are peeled by holding them by the stalk, after which all the insides are easily removed.

It is advisable to preserve the juice that accumulates inside the baked vegetables by pouring it into suitable dishes . The prepared peppers are placed tightly in a container, filled with the resulting juice and stored in the freezer. This preparation is perfect for winter vegetable salads and will add new flavors to the soup dressing.

If you choose to store bell peppers by freezing, you should make sure that freezer supports the necessary temperature regime- from -18 0С to -32 0С. Only in this case will vegetables retain their nutritional and taste properties until the next harvest.

Drying vegetables for the winter

Dried bell peppers are summer-like and full of vitamins. Prepare original seasoning For various dishes possible in several ways. For example, in an oven, electric dryer or outdoors.

Whatever drying method you choose, the peppers must be properly prepared by thoroughly washing, coreing and wiping dry. It is best to use fleshy, ripe and brightly colored fruits for drying.

Peppers dried in the oven

When cooking aromatic seasoning Of vegetables that are bright and filled with vitamins and microelements necessary for health, you should adhere to the following scheme:

• Divide each pepper into four parts and cut into thin strips;
• preheat the oven to 400 C-500 C;
• line a baking sheet with parchment paper;
• place the pepper on the sheet, trying to leave a small distance between the strips;
• place the sheet in the oven and leave the cabinet door slightly open;
• vegetable mass should be stirred periodically with a spatula;
• after 2 hours, turn off the oven without closing the door;
• the next day, you should resume the drying process (heat the oven, stir the pepper mass periodically for several hours).

You can check the readiness of the product for long-term storage by breaking a slice of the vegetable in your hand. If it bends and returns to its original position when pressed, then it is necessary to dry the product in the oven.

After drying

Restore dried preparation to the point fresh vegetable Plain water will help. The proportions are as follows: take half a glass of water for a glass of dry pepper. By pouring liquid over the vegetable mixture for several hours, you will get delicious bell peppers that can be used for food, just like fresh ones.

Drying in an electric dryer

Peppers, previously washed under running water and cored, are cut either into cubes - 2x2 cm, or into thin rings 0.5 cm thick. It is advisable to blanch the vegetables in saline solution(1%) for 2 minutes, cool in cold water and allow moisture to drain. After which the raw materials are laid out on drying trays.

The main advantage of this method is the ability to forget about preparing the workpiece for a long 8-12 hours. During this time, the vegetables will acquire their characteristic crunchiness without losing any taste properties, nor their inherent subtle aroma. Some devices dry vegetables in 8 hours, others may take longer to achieve the effect necessary for long-term storage.

Vegetables dried using an electric dryer can be stored in pieces, or they can be chopped in a blender to a seasoning state. Finished product heated in the oven and placed in glass jars, the lids of which are pieces of linen. Vegetable seasoning retains its taste for about 2 years, can be used to enrich soups, main courses and sauces.

The sun and air are helpers in preparing peppers for the winter

Some housewives prefer not to use an oven or electric dryer for drying vegetables, opting for natural processes drying. To do this, it is necessary to prepare a well-ventilated room that can reliably protect bell peppers from excess moisture and direct sunlight. This could be a covered veranda in a country house, a canopy on a personal plot, or even a balcony in an apartment building.

Preparatory process

Sliced small stripes The peppers are laid out in a thin layer on the racks and covered with a layer of regular gauze. The workpiece is exposed to the air, and the temperature does not play a special role. It’s just that on sunny and fine days, vegetables will acquire the crispy consistency necessary for long-term storage in 3-4 days, and cloudy weather will force you to keep the trays in the air for about a week.

If it rains, the pepper must be brought indoors to avoid spoilage of the product. Periodically vegetable pieces Stir and check for readiness. Dried naturally vegetables retain maximum useful substances and have bright aroma, indispensable when preparing first and main courses.

Oven-dried bell pepper

An original appetizer can be prepared from bell peppers dried in the oven. The blank will decorate any festive table, will become great addition usual menu. To prepare a dish that is bright in every sense, you will need the following simple and affordable ingredients:

• meaty, ripe and aromatic Bulgarian
• pepper - 3 kg
• garlic - 15 cloves
• a mixture of your favorite spices (basil and coriander go best with pepper) - 7-8 tsp.
• garlic powder - 2 tsp.
• salt - 2 tsp.
• sugar - 4 tbsp
• vegetable oil

Peppers should be cleared of seeds and membranes, blanched in boiling water for 1-2 minutes and placed in a container filled with cold water. This will allow you to easily remove the skin from the vegetables. The peeling process is not necessary. If the presence of skin in the dish does not cause discomfort, this stage (blanching and subsequent peeling) can be omitted.

The baking sheet is covered with baking paper, on which the peppers cut into quarters are evenly placed. Vegetables are sprinkled with salt, sugar and seasoning and placed in an oven preheated to 100 C. The peppers will take about 2-3 hours to cook (depending on the capabilities of the oven and the meatiness of the peppers). You can check the degree of readiness by piercing the vegetables with a toothpick. If they are soft, then the drying process can be completed.

Appetizing even to look at

While the main product is being prepared, it is necessary to sterilize small jars. Hot pepper placed in a container, interspersed with chopped garlic (on half liter jar takes about 4 cloves). A completely filled jar is poured with hot, but not boiling, oil, rolled up, turned over and wrapped until it cools completely.

Such preservation can be stored at any time. temperature conditions, including in a regular storage room in a standard city apartment.

Salads with sweet peppers for the winter

No matter what beneficial properties frozen or fresh pepper has, without the rich bright flavors conservation, which includes a popular vegetable, is indispensable. Bright salads They will decorate the holiday table and will be an excellent side dish for meat. When choosing peppers for preservation, you should give preference to thick-skinned varieties that have reached biological maturity.

Winter preparation

Sauerkraut with bell pepper for the winter

Sauerkraut- a storehouse of vitamins and microelements that our body so urgently needs during the cold season. Adding bell pepper to the preparation will help make the appetizer even more interesting and healthier. You will need the following ingredients:

• white cabbage - 2 heads (large)
• sweet pepper(preferably red) - 10 pcs.
• carrots - 10 pcs.
• horseradish - 2 leaves
• dill - a few sprigs
• bay leaf - 6 pcs.
• salt - 6 tbsp.
• black pepper - 8 peas

Another delicious dish

Wash the vegetables, chop the cabbage thinly, cut the pepper into strips, grate the carrots. Place in a jar in layers: cabbage mixed with salt, pepper, bay leaf and horseradish, carrots, pepper. Each layer should be compacted, pressed down and the jars should be left warm for 5 days, piercing the cabbage daily to remove accumulated gases.

As soon as the ripening process is completed, the jar is tightly closed with a lid and stored in a cellar or refrigerator.

Bell pepper lecho for the winter

There are many recipes for Hungarian bell pepper dishes. Each housewife prepares the appetizer in her own way, adding additional ingredients or, for example, replacing sugar for tomato filling for honey But before you start experimenting, you can master one of the simplest and delicious options preparing lecho, for which you will need the following products:

• sweet pepper, cleared of seeds and partitions - 4 kg;
• tomatoes - 4 kg;
• vegetable oil - 200 ml;
• sugar - 1 glass;
• table vinegar (9%) - 6 tbsp;
• salt - 2 tbsp.

Cut the main ingredient of the salad into large cubes or strips. Cut the tomatoes into 4 parts, grind them in a meat grinder or puree them in a blender (you can first remove the skin from them by first dipping them in boiling water for a minute, and then in cold water). Pour tomato into enamel pan, add butter, sugar and salt, boil.

Place bell peppers into the boiling sauce and simmer for half an hour, stirring occasionally. At the end of cooking, add vinegar, stir again and remove from heat.

Place the lecho in pre-sterilized jars and cover with sterile lids. The canned food should be turned upside down and wrapped until it cools completely. Snack prepared according to this recipe, can be stored in cool place without loss of taste properties for 2 years.

Advice: for preparation they take different varieties vegetables and even use several at once. Red peppers are fleshy and sweetish, green peppers are tougher and hotter, and yellow peppers are juicy and very tender.

Dried peppers: in an electric dryer

Cooking time: 30 minutes

Number of servings: 12

Energy value

• calorie content – ​​132.25 kcal;
• proteins – 132.25 g;
• fats – 11.98 g;
• carbohydrates - 4.78 g.

Ingredients

• sweet pepper – 4 kg;
• garlic – 4 cloves;
• Italian herbs – 2 tsp;
• hot pepper – 1 pc.;
• salt – 1 tsp;
• olive oil – 550 ml.

Step-by-step preparation

1. Wash the peppers. Dry and clean. Remove the skins from the garlic. Chop each clove into thin slices.
2. Cut the vegetable into slices. Place a pod on one tray of the electric dryer hot chili. Next, distribute the bell pepper slices.
3. Place garlic on top of the vegetables. Sprinkle everything with salt and herbs.
4. Set the dryer to 300 W for 7-7.5 hours.
5. Take out the vegetables. To the bottom clean cans post it hot pepper with garlic, place Bulgarian slices on top. Heat the oil and pour it into containers with vegetables. Store tightly covered in the refrigerator.

Try cooking dried pepper, and you'll be surprised how much such a simple detail can enhance every dish. Not only vegetables will be used. Oil infused with herbs can be used to season salads or use it for marinades. Don't be afraid to experiment and discover new ways of harvesting, because with detailed recipe it's quite easy!

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Drying bell peppers.

I bought a dryer for vegetables, fruits and mushrooms. Now I will dry part of the harvest. So I decided to start with bell peppers. But it turns out that it needs to be dried red, but for now I have green. I decided to search the Internet for how to properly prepare peppers for drying. I found this one.

Bell pepper is a heat-loving annual plant family Solanaceae. Thanks to his vitamin composition And taste qualities widely used in cooking. For example, beta-carotene and vitamin C contained in salad bell peppers help increase immunity and stimulate the growth of hair and nails, and also take an active part in the process of improving vision. Bell peppers are also recommended for consumption by people who are sick. diabetes mellitus. And capsaicin, which is included in mineral composition bell pepper, stimulates appetite, reduces blood pressure, thins the blood and stimulates the functioning of the stomach and pancreas.

As we all know, bell peppers come in yellow, green and red colors. It is also divided into sweet and spicy varieties. Green pepper varieties contain more P-coumaric and chlorogenic acids, which bind and remove all carcinogenic substances, that is, nitroxides, from the body. But red varieties of bell peppers contain lycopene, which is famous for preventing the development of cancer cells.

But, despite all the taste and vitamin properties pepper, there are also a number of contraindications. Thus, bell pepper is strictly not recommended for consumption by people with heart rhythm disturbances or angina pectoris, people who suffer from epilepsy, ulcers, gastritis, hemorrhoids, or have increased excitability nervous system, liver and kidney disease.

It has long been known that paprika is the queen of all spices, and people have been familiar with the drying process for a long time. Drying of bell peppers is carried out either whole or cut into cubes or longitudinal strips. It is customary to dry red hot peppers with whole fruits. First, select ripe, beautiful fruits, wash them well under running water, then dry them and leave them for a couple of days in a dry, warm place to dry. Then they are carefully strung on a thread and hung in the fresh air or in the kitchen. After drying, remove the stalks and grind the pepper into powder. But they are used in different ways: both as a spicy addition to dishes and as a seasoning for sauces.

Dried sweet peppers are used more widely. You can add it to soup and bake bread with it and prepare main courses. For drying sweet peppers, beautiful ripe fruits, from which the stalk is cut out and the seed nest is removed. The fruit of the Solanaceae family, cleaned in this way, is washed well under running water and cut into pieces two centimeters thick or into circles five millimeters thick. After this, it is necessary to blanch the pulp for one to two minutes in a one percent solution table salt, and then cool everything and place it on drying trays. The drying process itself lasts about eight to eleven hours. It all depends on the thickness of the chopped pulp. Ready dried bell peppers should be dry and crispy. After drying, the paprika can be ground or placed in a storage container (you can use glass jars tied with linen) and use the pepper as flavoring agent. If there is no dryer for vegetables and fruits, then bell peppers can be dried in the oven at a temperature of 60 degrees until fully cooked. You can also spread the pepper pulp on a baking sheet and leave it to dry in the sun.

It is useful to know that to reconstitute one dried glass of bell pepper, you need half a glass of water. If all the water has been absorbed, but the pepper still looks dry, then you need to add a little water. But when preparing vegetables, meat stew or soup, peppers should be added directly to boiling water.

Dried paprika has all the beneficial properties of bell pepper and retains almost all vitamins and microelements. At proper storage saves everything beneficial properties up to two years.

Bell pepper is a heat-loving annual plant of the Solanaceae family. Due to its vitamin composition and taste, it is widely used in cooking. For example, beta-carotene and vitamin C contained in salad bell peppers help increase immunity and stimulate the growth of hair and nails, and also take an active part in the process of improving vision. Bell peppers are also recommended for consumption by people who have diabetes. And capsaicin, which is part of the mineral composition of bell peppers, stimulates appetite, lowers blood pressure, thins the blood and stimulates the functioning of the stomach and pancreas.

As we all know, bell peppers come in yellow, green and red colors. It is also divided into sweet and spicy varieties. Green pepper varieties contain larger amounts of P-coumaric and chlorogenic acid, which bind and remove all carcinogenic substances, that is, nitroxides, from the body. But red varieties of bell peppers contain lycopene, which is famous for preventing the development of cancer cells.

But, despite all the taste and vitamin properties of pepper, there are a number of contraindications. Thus, bell pepper is strictly not recommended for consumption by people with heart rhythm disturbances or angina pectoris, people who suffer from epilepsy, ulcers, gastritis, hemorrhoids, or have increased excitability of the nervous system, liver and kidney disease.

It has long been known that paprika is the queen of all spices, and people have been familiar with the drying process for a long time. Drying bell peppers carried out either whole or cut into cubes or longitudinal strips. It is customary to dry red hot peppers with whole fruits. First, select ripe, beautiful fruits, wash them well under running water, then dry them and leave them for a couple of days in a dry, warm place to dry. Then they are carefully strung on a thread and hung in the fresh air or in the kitchen. After drying, remove the stalks and grind the pepper into powder. But they are used in different ways: both as a spicy addition to dishes and as a seasoning for sauces.

Dried sweet peppers are used more widely. You can add it to soup and bake bread with it and prepare main courses. To dry sweet peppers, beautiful ripe fruits are used, from which the stalk is cut out and the seed nest is removed. The fruit of the Solanaceae family, cleaned in this way, is washed well under running water and cut into pieces two centimeters thick or into circles five millimeters thick. After this, it is necessary to blanch the pulp for one to two minutes in a one percent solution of table salt, and then cool everything and place it on drying trays. The drying process itself lasts about eight to eleven hours. It all depends on the thickness of the chopped pulp. Ready dried bell pepper should be dry and crispy. After drying, the paprika can be ground or placed in a storage container (you can use glass jars tied with linen) and the pepper can be used as a flavoring additive. If not, then the bell pepper can be dried in the oven at 60 degrees until fully cooked. You can also spread the pepper pulp on a baking sheet and leave it to dry in the sun.

It is useful to know that to reconstitute one dried glass of bell pepper, you need half a glass of water. If all the water has been absorbed, but the pepper still looks dry, then you need to add a little water. But when preparing vegetable, meat stew or soup, pepper should be added directly to boiling water.

Dried paprika has all the beneficial properties of bell pepper and retains almost all vitamins and microelements. When properly stored, it retains all its beneficial properties for up to two years.