Pepper Adams
While listening to Donald Byrd’s album ‘Royal Flush’ on my way to work this morning, I was particularly moved by Pepper Adam’s solo on the song Shangri-la. It was hot and smoky like his name suggests.
Thinking of heat and smoke made me think of how making paprika would be a worthy culinary challenge. I don’t have all the ingredients and tools necessary, right now, but this is what I plan to do:
- get an assortment of fresh hot peppers
- dry and toast them
- extract seeds and stems
- crumble into small chunks
- then grind into a powder with a mortar and pestle
