Dried paprika: what useful ingredients are included in the spice, can seasoning cause harm. Recipes that spice complements are especially harmonious.

The content of the article:

Dried paprika is a spice representing the dried and ground fruits of capsicum of the slightly burning variety Capsicum annuum. Aromatic spice of bright red color with a sweetish and moderately burning taste gave us South America. In Europe, seasoning appeared due to the travels of Columbus. The famous navigator called it "Native American red salt." Today, paprika is cultivated in Hungary, Spain, Turkey and the USA. Seven varieties of spices are produced, the main characteristic of each of which is the degree of severity. Durability is regulated by the features of the production process. The pepper fruit is first dried, then the core and grains are carefully removed from it and only after that they are ground. If the manufacturer wants to make the seasoning sharper, some of the seeds are not removed. The more seeds that remain in the fruit, the sharper the spice.

Calorie content and composition of dried paprika

Paprika is valuable not only for its interesting taste and rich aroma, but also for the unique composition of the most useful biologically active substances.

The calorie content of dried paprika is 282 kcal per 100 g of product, of which:

• Proteins - 14.14 g;
• Fats - 12.89 g;
• Carbohydrates - 53.99 g;
• Dietary fiber - 34.9 g;
• Water - 11.24 g;
• Ash - 7.74 g.

Macronutrients per 100 g:

• Potassium - 2280 mg;
• Calcium - 229 mg;
• Magnesium - 178 mg;
• Sodium - 68 mg;
• Phosphorus - 314 mg.

Trace elements per 100 g:

• Iron - 21.14 mg;
• Manganese - 1.59 mg;
• Copper - 713 mcg;
• Selenium - 6.3 mcg;
• Zinc - 4.33 mg.

Vitamins per 100 g:

• Vitamin A, RE - 2463 mcg;
• Alpha Carotene - 595 mcg;
• Beta Carotene - 26.162 mg;
• Beta cryptoxanthin - 6186 mcg;
• Lutein + Zeaxanthin - 18944 mcg;
• Vitamin B1 - 0.33 mg;
• Vitamin B2 - 1.23 mg;
• Vitamin B4 - 51.5 mg;
• Vitamin B5 - 2.51 mg;
• Vitamin B6 - 2.141 mg;
• Vitamin B9 - 49 mcg;
• Vitamin C - 0.9 mg;
• Vitamin E - 29.1 mg;
• Vitamin K - 80.3 mcg;
• Vitamin PP, NE - 10.06 mg;
• Betaine - 7.1 mg.

Essential amino acids per 100 g:

• Arginine - 0.89 g;
• Valine - 0.75 g;
• Histidine - 0.25 g;
• Isoleucine - 0.57 g;
• Leucine - 0.92 g;
• Lysine - 0.69 g;
• Methionine - 0.2 g;
• Threonine - 0.49 g;
• Tryptophan - 0.07 g;
• Phenylalanine - 0.61 g.

Fatty acids per 100 g:

• Omega-3 - 0.453 g;
• Omega-6 - 7.314 g;
• Saturated - 2.14 g;
• Monounsaturated - 1,695 g;
• Polyunsaturated - 7.766 g;

Also in the composition of dried paprika there are digestible carbohydrates in the form of mono- and disaccharides (sugars), 10.34 g are contained in 100 grams of them.

Useful properties of dried paprika

The beneficial effect of spices on the body is fully revealed with the constant use of spices in food. In seasoning, there are many biologically active substances that have a positive effect on the work of all systems, tissues and organs. It is important to note that paprika made from sweet varieties of pepper is completely safe when added to dishes even in large enough quantities, which can not be said about hot ground pepper, the amount of consumption of which must be monitored to avoid inflammation of the mucous membranes.

Let's look at the benefits of dried paprika in more detail. In the list of beneficial effects of spices:

1. Boosting the immune system. Spices contain carotene and vitamin C in large quantities, as well as other “immune” components. This fact makes the spice surprisingly useful in increasing the body's resistance to certain diseases.
2. Positive effect on the circulatory system. Paprika dilutes and purifies the blood from excess cholesterol, prevents the formation of blood clots, which in turn is an essential element in the prevention of acute cardiac conditions.
3. Cardiovascular system. Spice has a general strengthening effect on blood vessels and heart muscle.
4. The regulation of the digestive system. Spice prevents the development of diseases of the gastrointestinal tract and allows you to deal with its disorders. Especially effective for cramping, flatulence.
5. Acceleration of metabolic processes. Paprika normalizes metabolic processes in the body, for which it is especially loved in nutrition. Spice promotes not only faster, but also more efficient absorption of nutrients. Thus, any dish spiced with spices becomes not only tastier, but also healthier.
6. Potency stimulation. Due to its tonic effect, spice is used as an aphrodisiac. Paprika stimulates sexual desire, not only in men, but also in women.
7. Improving hair condition and strengthening nails. The content of a large number of micro and macro elements in spices helps to improve the condition of nails and hair. Spice is recommended for the prevention of early baldness.
8. Prevention of visual impairment. Paprika contains a large amount of lutein, which makes it especially useful for the eyes. Spice maintains the retina in a healthy state, even if a person has to work hard at a computer or strain his eyesight for another reason.
9. Positive effects on the nervous system. Eating dishes with the addition of spices raises the mood, gives energy and strength, has a beneficial effect on memory and sleep. Doctors say spice helps even fight depression.
10. Joint and muscle strengthening. Spice refers to warming spices, and therefore it can relieve joint pain and is a good way to prevent arthritis, arthrosis, rheumatism.

The spice is sometimes made from green and yellow sweet peppers; it has the corresponding color. However, scientists have found that red paprika is richer in chemical composition and contains more vitamins and minerals, which means it is healthier.

Harm and contraindications to dried paprika

Unfortunately, not everyone can appreciate the beneficial effects of paprika on their body. This spice contains a lot of useful components, but, nevertheless, in view of some features of the composition, it is contraindicated for some people. Let's find out to whom paprika can harm:

• Hypertensive patients. Spice dilutes blood, and therefore it is contraindicated for people with high blood pressure.
• Patients suffering from serious digestive system diseases. Despite the fact that paprika has the useful property of combating gastrointestinal disorders of one nature or another, its use in severe diseases of the digestive system is contraindicated.
• People with CNS Excitability. Caution in the use of spices should be shown to individuals with an unstable nervous system - the tonic properties of spices can play a trick.

With diseases of the cardiovascular system, paprika is also contraindicated. Spice is strictly prohibited in case of cardiac arrhythmias, coronary artery disease.

Do not forget that spice can cause allergies in view of the individual intolerance of the components. In this case, the use of spices in food is also not allowed.

Dried paprika recipes

Using dried paprika in recipes makes the taste of dishes more interesting, and their aroma is richer. This fact helped Spice make a successful “career” in the culinary world. Especially love spice in Hungary. In this country, it is actively cultivated and added to virtually all dishes, and Hungarian paprika is already a national brand. The average Hungarian, according to statistics, eats half a kilogram (!) Of spices per year. The main national dish of Hungary, called paprikash, speaks for itself.

They also love spice in Spain, Germany, Mexico. Seasoning is added mainly to meat, it harmonizes especially well with chicken and pork. The spice is also used in soups and vegetable salads. And it is also part of the world famous barbecue sauce with a delicious taste and unrivaled aroma.

What dishes does paprika make especially tasty? Here is a list of some of them:

1. . Chicken breast (2 pieces), cut into portions, fry in a pan for 10-15 minutes in olive or vegetable oil. Remove the meat from the pan, and vegetables will now be stewed in it. Cut onions (3 heads), fry it until transparent. Cut Bulgarian pepper into large cubes (4 pieces), if you want the dish to turn out to be especially colorful and mouth-watering, use fruits of different colors. Put pepper to onion and continue cooking vegetables together for 3-5 minutes. Add flour (2 tablespoons) and paprika (2 tablespoons), mix well and cook for another 2-3 minutes. Chop tomatoes (2 pieces) and apples (2 pieces), preferably sour varieties. Add tomatoes and apples to the pan, simmer all together for another 5 minutes. Pour in the pan sour cream (150 ml), salt, pepper, return the chicken breast. Stir everything thoroughly and simmer another 2-3 minutes. Paprikash served with herbs, best with parsley.
2. Barbecue sauce. Mix sugar (250 grams), brown is best, for lack of it - plain white, mustard powder (1 tablespoon), red wine vinegar (100 ml), tomato paste (300 ml), soy sauce (1 tablespoon), paprika (2 tablespoons), black pepper (0.5 teaspoon), salt (1 teaspoon). Mix the ingredients thoroughly, heat, stirring, until the sugar is completely dissolved. The sauce is ready, you can eat it warm and cold.
3. Corn Crab Meat Soup. Cut onion (1 small onion), grate carrots (1 piece) and pass in olive or vegetable oil for 5 minutes. Add canned corn (2 large cans), simmer for 5 minutes. Bring milk (1 liter) to a boil, add vegetables to it and cook for 15-20 minutes. Add spices - paprika and ginger to taste, salt, turn off the heat. When the soup has cooled slightly, beat it with a blender, strain to peel the corn husk. Add the crab meat grated on a coarse grater (1 pack) and serve the soup garnished with sesame seeds.
4. Bulgur Salad. Boil bulgur (200 grams), remove the peel from tomatoes (2 pieces), scalding them with boiling water. Chop green onions (1 bunch), tomatoes, parsley (1 bunch) and mint (1 bunch). Mix all prepared foods with bulgur, add olive oil (2 tablespoons) - you can replace with vegetable, tomato paste (30 grams), paprika (1 teaspoon), salt and pepper to taste, drizzle with lemon juice. Salad can be eaten both warm and cold.
5. Tomato Pie. Beat eggs (3 pieces) with milk (200 ml), add tomato paste (60 grams), paprika (1 teaspoon), sugar (2 teaspoons). Sift the flour (250 grams), add it to the rest of the ingredient, salt. Add ham (100 grams), olives (15-20 pieces), grated cheese (100 grams) to the dough. Bake the pie for an hour at a temperature of 180 degrees. It is best to eat it chilled.
6. Mackerel by Gordon Ramsay. Prepare the fish (2 pieces): clean, remove the head, remove the entrails and cut into two parts along. Combine olive or vegetable oil (2 tablespoons), chopped garlic (3 cloves), paprika (1 teaspoon). Salt the fish and generously grease the marinade. Wrap the mackerel in foil and place in an oven preheated to 180 degrees for 20 minutes.

Paprika is good not only as a separate spice, it is perfectly combined with other spices. The best "friends" of seasoning are nutmeg, parsley, garlic, bay leaf, coriander and basil.

Continuing the story of the love of Hungarians for spices, it is worth saying that in the Hungarian city of Kalocha there is a spice museum in which you can find out its history, especially the cultivation and production.

It is curious that initially in Hungary, seasoning was not appreciated. The Turks brought it into the country in the 17th century. When the latter left Hungarian lands, their attitude to spice changed dramatically.

At the time of Columbus, paprika was considered a fairly affordable spice: it was often replaced with black pepper, which only rich people could afford.

Hand-made paprika is appreciated more, although spice obtained by machine method looks more aesthetically pleasing. A special machine allows you to get a more uniform powder, but it destroys some of the useful components.

Spice is actively used in nutrition. Spice is a component of plasters to combat overweight, various creams for body shaping and anti-cellulite products.

Paprika is used as a natural dye in the production of meat products, in particular sausages. Spice not only improves the appearance of the product, but also makes it more flavorful and appetizing.

There is sugar in the ground spices, and therefore, when frying it without a sufficient amount of liquid, it can burn and become covered with a caramel crust.

Watch a video about Capsicum annuum pepper:

Dried paprika - a spice that can make any dish more appetizing and healthy. Seasoning can bring an original touch to even the most banal dishes, such as scrambled eggs or mashed potatoes. Nevertheless, in order to fully appreciate the “culinary abilities” of seasoning, prepare one of the crown recipes using spices - for example, Hungarian paprikash.

The bright taste of ground paprika is used to create various dishes, especially if it is soups or main dishes of vegetables! Ground paprika perfectly replaces tomato paste and adds to the cooked food a delicate aroma of bell pepper, a reddish tint and a little oiliness, since the seasoning itself is slightly oily.

Preparing ground paprika is difficult - it takes time and patience. From 1-1.2 kg of paprika red bell pepper, about 50-80 g of bright red seasoning is obtained.

Recipe Information

Cooking method: drying.

Total cooking time: 4-5 h

Servings Per Container: 10 .

Ingredients:

• red bell pepper "Paprika" - 1-1.2 kg.

Cooking method

1. 
   Rinse the pepper in water and cut off the top cap from each vegetable, taking out the seeds next. Rinse thoroughly from the inside and pat it dry with a towel - you don’t need excess moisture when drying!
2. Cut each pepper into cubes as small as possible, but do not pass through a meat grinder, otherwise you will get a lot of juice and it will be difficult to dry the paprika!
3. 
   Parchment paper cover a baking sheet and put on it the whole pepper cut. If you chopped a lot of pepper, then try to dry it in two stages, and not spread a dense layer at a time - it will not dry out, but will burn, and all the work will go down the drain! Put the pan in the oven at 10C for 1-1.5 hours and in the middle of drying mix the contents of the pan once to dry better.
4. 
   After the specified time, remove the pan and let the pieces of pepper dry at room temperature for about 1 hour. They should not be dry - do not worry! The pepper itself is very oily, so it is dried in several stages.
5. 
   As soon as 1 hour has passed - pour slices of pepper into a blender or container of a food processor.
6. 
   Chop. The powder will not work, as the resulting seasoning must be dried in the oven again - pour it from the container onto a sheet of paper and place it in the oven again for 30 minutes at 100C. Every time when drying, do not forget to open the door of the equipment.
7. 
   Pour the hot, dried seasoning back into the blender bowl and grind again.
8. 
   Now the desired result will be achieved - seasoning will turn into a popular culinary powder.
9. 
   Ground paprika has a velvety texture and a bright red color, and even an excellent aroma!
10. Store it in a container that tightly closes or twists so that the seasoning does not pick up moisture. Pull out as needed and cook as you eat - now you already know how to do it!

Dried paprika  has long been a popular seasoning for many dishes. She easily gives not only expression to the taste of dishes, but also a beautiful orange color to broths, soups and sauces. This spice is part of many universal mixtures that improve the taste of ready-made foods.

Let's figure it out together, what kind of product is it with the interesting name “paprika”. All culinary specialists know that it can be bought almost everywhere: on the shelves of supermarkets and shops this spice is found in large quantities, and many manufacturers produce it.  In addition, they all adhere to a certain GOST, because it is impossible to come up with anything new in drying sweet pepper. But in fact, there are many nuances in choosing a quality product. But here's how to make the right choice, we will tell everyone in this article.

Types of paprika

There are many types of paprika. Most housewives will answer that paprika on sale is ground and sliced, as well as red and green, and the latter characteristic directly depends on the color of the feedstock. Some more experienced housewives will note the presence of smoked paprika. In fact, the product has a much larger number of differences. They will be discussed in the table below:

Paprika made in Hungary is considered to be the most piquant and fragrant, but the most tender product is usually the one produced by the industry of America and Spain.

The chemical composition of spices

The chemical composition of the spice is fully consistent with the composition of sweet pepper, only more caloric, because moisture is completely removed from the product. But the use of paprika in cooking is limited to a teaspoon, so the product in no way can harm the figure. A teaspoon without a seasoning slide contains about the same amount of minerals and trace elements as in one hundred grams of fresh bell pepper.

The product perfectly retains:

The dried product contains a small amount of capsaicin, which is responsible for the taste of seasoning, as well as essential oils, which allow the product to recreate the aroma of fresh pepper when it enters the water.

Paprika

The use of paprika in cooking has become widespread due to its amazing taste. Initially, the use of paprika was noted in dishes of Asian and Eastern cuisines, but now Europeans also use the spice. The finished product can be purchased both by weight and packaged in bags with a minimum weight of 10 grams.

Due to the fact that this product is widely used in various mixtures for the preparation of meat dishes, many housewives will be interested in what spices this aromatic seasoning is combined with. I would like to note that a product with:

• basil;
• coriander;
• garlic
• bay leaf;
• chili pepper;
• thyme.

Dried peppers are used in the manufacture of various marinades for meat and dressings with tomatoes or tomato paste in the composition, as well as when cooking soups and stewing vegetable stews. The latter is especially convenient in the winter season, when it is not possible to purchase high-quality ground pepper.

Paprika, dried in slices, is used in canning, it copes with the functions of sweet pepper. It is used in the preparation of paprikash, goulash and home-made sausages. Seasoning can be called universal, because it goes well with:

• chicken;
• duck meat;
• eggs
• pork;
• beef;
• beans;
• various cheeses;
• most seafood.

To get the most out of your product, remember these rules.:

1. Never fry it, because it makes it bitter and the dish with it starts to burn quickly.
2. Do not cook ground paprika for longer than two minutes, but dried in slices for more than five minutes, because exceeding the duration of the heat treatment negatively affects its taste.

The meat for barbecue and barbecue marinated with paprika acquires a surprisingly soft taste and delicate aroma, and soups and broths, in addition to taste, get a golden color.

I would like to note that, despite the versatility of dried paprika, there are components incompatible with it that can completely drown out the natural qualities of the product. These products themselves are very piquant, and they are onions and cilantro.

Benefit and harm

The benefit that the use of paprika in the diet brings is the ability of seasoning to optimize digestion, and the consequence will be that the human body can more fully absorb the beneficial substances from the accompanying components of the dishes. Paprika, regularly found in food, helps a person cope with such disorders of the gastrointestinal tract and their unpleasant manifestations, such as:

• flatulence;
• cramping
• gastric colic;
• excessive gas formation.

The presence of spices in food allows you to improve the work of the cardiovascular system, helps to increase blood flow and prevents the formation of blood clots.  Only here its use in this case should be regular.

The use of paprika along with other seasonings is indicated for excess weight, because this product has a positive effect on the metabolism and all endocrine glands. The best way to use the product in this case is to mix it with any vegetable oil and dressing this mixture of vegetable salads.

Paprika has a positive effect on the immune system, so it can be used for medicinal purposes, adding small portions to cold tea.

Nutritionists do not recommend the use of paprika for people who have an individual intolerance to the product, as well as those who suffer from liver and kidney diseases, which is especially important in the stage of exacerbation of the disease. Limit the number or temporarily stop using the seasoning and those who are prone to bouts of pancreatitis, a chronic form of gastric ulcer, as well as angina pectoris, to avoid the negative manifestations of these diseases.

Home cooking

Cooking paprika at home is welcomed by many housewives who appreciate the naturalness of the products. There is nothing complicated in this matter. All culinary specialists need is a little patience. I would like to note that it is easiest to make dried paprika in the oven with convection of air or in an electric dryer, but in the absence of them you can also use an ordinary oven.

Experienced housewives advise to dry pepper in a shaded but rather hot room before drying. In a private house it can be a summer kitchen or a gazebo, and in a city, a balcony will help to solve the problem. It is not recommended to prepare bell peppers directly in the apartment due to the strong smell of the original product.

To obtain fragrant paprika, it is best to select the fleshy fruits of red or green in the stage of technical ripeness. The fruits of yellow pepper, although they are tender and fleshy, but often they have a less pronounced aroma.

To prepare for drying, you need a thick needle and a dense thread.  String the washed and dried peppers on a rope, piercing the fruit directly on the pulp at the base of the stem, and then hang it for about five days. Peppers should be located at a great distance from each other. When the pepper is slightly wrinkled, then remove the stalks and seeds from it, together with the seeds, remove the dense skin, and then cut the product into slices or stripes at your discretion. Keep in mind that the weight of the finished paprika will be about ten times less than the original weight of the prepared pepper!

Dry paprika at 55 degrees Celsius in an oven or electric dryer for six hours. To avoid sticking to a baking sheet or sticking to a wire rack, lay raw pepper on parchment.

Cool the finished product to room temperature, and then pour it into a tightly closed jar or paper bag and store in a dry room with a constant temperature. Most culinary experts believe that the seasoning prepared in pieces has the maximum aroma and piquancy, and therefore prefers precisely this type of product.

If you want to get homemade paprika in powder, then grind dried pepper in a mortar or scroll in a special mill designed to grind seasonings, previously passing through a meat grinder with a fine grill. The resulting mass should be calcined at a temperature of 100 degrees Celsius, and then cooled to room temperature.   Only in this case will the product turn out to be loose and pleasant to the touch and retain its aroma.

The use of homemade paprika for food does not differ from the use of a store analog, only the shelf life of such a product is shorter due to the naturalness of the components and the absence of various additives from caking and clumping. But this is precisely the essence of the genuine product!

Scientists have long noted the fact that people who regularly use paprika in their diet look younger and are in good health.  What we wish for you too!

Then treat yourself to a jerky treat.

You will need to pick up good grade, prepare the pepper for drying, and set the desired mode. Such pepper can be stored almost the entire cold season in several ways.

Benefit

What is the use of dried peppers?

Dried peppers keep almost all vitamins and mineralsinvolved in the development of the body, maintaining reliable immunity and protection against vitamin deficiency.

This is possible thanks to a complex of vitamins A, group B, C, E and PP, as well as phosphorus, potassium, calcium, magnesium, manganese, sodium and iron.

Regular use  dried pepper activates the digestive system, helps strengthen hair and nails, improves eyesight.

Useful materialcontained in sweet pepper, normalize the work of the cardiovascular system, reduce the risk of blood clots, thinning blood, and strengthen the walls of blood vessels.

Pepper also provides invaluable benefits to the condition of the skin and mucous membranes.

Energy value and calorie content  dried peppers: about 118 calories are consumed per 100 grams of dried peppers.

Vegetable preparation

How to prepare peppers for drying? To get started, select the appropriate examples of bell pepper. They should be sweet taste, with bright red or yellow coloring. Make sure the vegetables not overripeThere are no wrinkles or spots on the skin. In thickness, you need a juicy, fleshy pepper, with a dense layer of pulp inside.

After the vegetables are thoroughly washed, leave them to dry slightly on a paper towel. Large vegetables are cut into quarters, and medium - into halves. Thin films and seed box  carefully cut out.

In some cases, it is advised to cook without skinthat will make the taste more intense and tender.

Peppers are easy to clean if Keep it in boiling water for 2-3 minutes  and so much time to cool in the cold. Using a knife, you can carefully pick up the skin and easily remove from pepper.

Before you start drying, pepper can either be greased or left without oil at all. Suitable as usual sunflowerso olive. To enhance or give pepper a unique flavor, apply various spice. Sprinkle the slices with salt, black or red ground pepper. You can also add marjoram or dried basil to your taste. About that, you can learn from our article.

Almost any mixture of aromatic herbs for cooking can make a cured pepper recipe unique. If you sprinkle a little pepper sahara, from this he will become even sweeter and piquant. Thin slices of chopped garlic can be placed in the recesses of the pepper to give pungent.

The choice of technology

What to cook dried peppers at home for the winter? You can use various types of home appliances, one of which is oven.

Better to use electricthe oven, as it warms up faster and more evenly. The oven has similar efficiency and electric dryer.

At what temperature do peppercorns dry? Peel pepper optimally at maximum moderate temperaturethat depends on the power of your equipment.

On average, you should first set the temperature at 75-80 degrees, then, after one and a half to three hours, raise to 100 degrees. After that, the pepper is briefly pulled out on a baking sheet or wire rack for cooling (for 20-30 minutes), and returned back to the oven for additional 40 minutes or an hour.

How to determine readiness? In appearance, the pepper is slightly will darken, a grid will appear wrinkleson the skin, and the flesh is about one third  will become thinner.

The slices will be dried, elasticto the touch, but not too harsh. If you overexposedpepper, it will be excessively dry and brittle, and almost all moisture will evaporate.

If pepper has not yet gained flexibility and is not sufficiently massed, leave it to cook more for 20-30 minutes  in the oven.

Ways

How to make dried peppers in the oven? On the lowest fire, if there is such a function, set the mode "Convection" or ventilation. It is necessary that the air circulate freely inside, and excess moisture unhindered evaporated. To do this, the slightly open oven door will do, and condensation will not accumulate inside.

It is laid out on a baking sheet parchment paper, which, if desired, can be saturated with oil. Pepper is laid peeled down, forming small "boats" so that the seasonings remain inside.

FROM ajar door  pepper crashes for an hour and a half, cools briefly, then warms up again in the oven for about 40 minutes.

You should not immediately remove the pepper from the oven - leave it for a while inside. Canned jerky pepper is better when finally cooled down.

How to cook dried peppers in an electric dryer? Sliced \u200b\u200bpepper is laid out in a single layer on a special grid or wire rack, so that between pieces remains some space.

The product must not be allowed to stuck or burned  - Once every half an hour you need to stir and turn the slices. Desired temperature during cooking - 75 degrees. With active blowing and careful supervision, the pepper will be ready later 3-4 hours.

How to make dried bell peppers for the winter in the microwave? Drying peppers in the microwave is a difficult process.

A vegetable needs access to fresh air so that the pepper does not boil in its own juice, but systematically loses excess moisture.

First, the pepper is washed, cut into slices and cleaned of seeds and thin partitions. Sprinkle a little on pepper oilsand put in a deep bowl, put in the microwave.

You can cook on maximum power  in several runs of five minutes. After the first five minutes, the pepper is removed and excess juice  merges into a separate bowl.

Give the pepper a little cool offand then repeat the process a few more times, bringing the product to full readiness. Do not forget to pour the eye-catching juice.

Recipes

How to cook dried peppers at home? The most common cooking option is sun-dried pepper in oil for the winter.

Dried peppers for winter recipe: It is prepared, as in the standard scheme, but each piece of pepper is copiously greased with olive or sunflower oil.

Bell peppers dried in oil - photo:

Watch the video recipe for dried peppers and tomatoes:

Finished Product Storage

How to store dried peppers for the winter? Peppers can be stored in the same oil in which they were prepared, which will allow keep all the rich taste  dishes. In a small sterilized glass jar  dried pepper slices tightly stacked and completely poured vegetable oil  (sunflower or olive).

Make sure the oil 2-3 cm  exceeds the level of tamped peppers so that access to air is blocked.

The resulting banks should be kept in fridge  and use as needed. The resulting cured product is simply irreplaceablein the preparation of salads or pizza, can be eaten ready-made, as well as used as a decoration for meat and fish dishes.

Dried peppers are a good snack in and of themselves.

Properly cooked dried peppers will become a guarantor tasty and healthy nutrition, which is especially important during the spread of viral diseases.

Pepper will be stored in the refrigerator a little longer if you add a tablespoon to the jar of oil on top vinegar.