I'll second the recommendation for Alma Paprika. I've grown in for three years now, and every year, when I dehyrdate and grind it, I always wish I had planted more of them! I don't smoke mine, just dehydrate, but it tastes so much better than the store bought stuff. Lots of flavor with just a touch of heat. This year, I am trying several others that can be used to make paprika too- Feherozon, Botinecka Zuta, and Soroksari. If your not set on commercial seed, I could share some Alma Paprika seeds with you. Email me if you're interested. Bonnie

fiedlermeister, Thank you so very much for the info. I'm planning on growing only 2-3 of these varieties this year due to space limitations. I'm trying to determine which to grow. I plan on bagging blossoms for the first time and saving seeds. I plan on saving the Kalocsai v-2 for sure. From your growing experience of the others, would you recommend them as a must grow, save seed variety?

I bet you can guess where the first recipe came from by the capitalized ingredients! I imagine any kind of bay leaf would do. Slow Cooker Turkey  1 turkey breast (6-7 lbs.)  1 Cup apple cider  2 TURKISH BAY LEAVES  1 TB. SMOKED SPANISH PAPRIKA or  HUNGARIAN SWEET PAPRIKA  1 TB. POULTRY SEASONING  11/2 tsp. CRACKED BLACK PEPPER  2 tsp. KOSHER FLAKE SALT Wash and dry the turkey breast and place in a slow cooker. Pour the apple cider in the bottom of the slow cooker. Add the BAY LEAVES. Combine the SPICES and rub over the top of the turkey breast. Cover the slow cooker and cook on low until the turkey breast is done, usually 4-5 hours. The resulting spicy juices are a great low-fat gravy to serve over mashed potatoes. Prep. time: 5 minutes Cooking time: 4-5 hours Serves: 10 Nutritional Information: Servings 10; Serving Size 8 oz. turkey, 2 TB. gravy (240g); Calories 310; Calories from fat 15; Total fat 1.5g; Cholesterol 180mg; Sodium 340mg; Carbohydrate 4g; Dietary Fiber 0g. This Carol Mighton Haddix recipe was in the Columbus Dispatch years ago, reprinted from the Chicago Tribune. I did try it, and it was just okay, so jazz it up a bit. I omitted the cilantro (feh). TURKEY AND OLIVE PAELLA Makes 6 servings This is not a real paella, but it is similar. I love to use the Spanish smoked paprika (pimeton, available in specialty or spice shops) for dishes such as this. But Hungarian or regular paprika works well, too. Look for already-chopped onions and peppers in the supermarket's produce aisle. 2 tablespoons olive oil 1 carton (7 ounces) chopped onions and bell peppers 1 1/2 cups short-grain rice 1 teaspoon smoked, hot or sweet paprika 2 cans (14 1/2 ounces each) chicken broth 1 teaspoon salt 1/4 teaspoon saffron threads (optional) Freshly ground pepper 1 can (14 ounces) diced tomatoes 2 1/2 cups diced cooked turkey or chicken 1 jar (7 1/2 ounces) pitted Spanish green olives, coarsely chopped 1 cup leftover peas, chopped green beans or other vegetable (optional) 1/2 cup chopped fresh cilantro or parsley Preheat oven to 375 degrees. Heat olive oil in medium saucepan over medium-high heat. Add onions and peppers. Cook, stirring, until lightly colored, about 2 minutes. Stir in rice and paprika. Cook, stirring, 1 minute. Add chicken broth, salt, saffron and ground pepper to taste. Bring to a boil. Cover. Reduce heat to simmer. Cook until rice is almost tender, about 10 minutes. Spoon rice mixture into a 2-quart casserole dish. Stir in tomatoes, turkey, olives and peas. Bake until rice is tender, about 20 minutes. Sprinkle each portion with cilantro.

Pepperonchini, hot wax peppers, Italian Long Hots AKA Italian Roasters are all good too. Some of the Corno de Toros can have a wee bit of spice to them, and some Cubanelles get a bit of heat and work great in Italian cooking. Some of the Spanish like Guindilla for thin walls, and Padrons or hot paprika peppers for thick wall works- so to Black Hungarian peppers for a very mild to sweet jalapeño type, a fave of mine. Rocotillos are nice too. A Turkish fave of mine is Urfa Biber- those are great fresh, dried, smoked or not with just a bit of heat.. There's lots of lower scoville peppers that work, try using the term "seasoning peppers" in your search.