Pepper ‘Alma’

Ever wondered if you could make your own paprika? It is easy and ‘Alma’ is one of the best choices for paprika making. It is also really good sautéed, roasted or raw for dips. The plant is loaded with 1-2”, cherry type peppers with very thick walls. The peppers start out creamy but will mature to shiny red. Crisp and juicy, very sweet even at the white stage, they also have a little heat! To make the paprika, dry the peppers on a screen or in dehydrator, then de-stem and grind in a coffee grinder. That’s it! Smoked paprika is exquisite, so if you have a smoker, smoke the peppers before grinding. Grow in full sun and space the plants 12-16” apart.


Full Sun

Average Water

Annual vegetable
70-80 days
USDA Zones 4-11