Hi

I find myself just returning to the above five, as for Paprika. This I find a useful reference, http://gernot-katzers-spice-pages.com/engl/Caps_ann.html

Regards

Well that was a brilliant read Commis - thanks.

An important part I took from it is as follows:

"Since paprika contains significant amounts of sugar, it must not be overheated, as the sugar will quickly turn bitter. Frying paprika powder in hot oil is therefore a critical procedure that must last no longer than a couple of seconds"

I will never add Paprika to my spices and fry with Onion and G&G again.

Cheers
Stu-pot

Paprika is a big part of my BIR cooking, it's also my go to substitute for chilli powder! It's a key part in my mix powder and I have used it extensively in my dishes.
I favour bog standard sweet paprika, no BIR would be paying top dollar to import expensive paprika.

I've never had any issue starting dishes in hot oil or frying my spice!

LC.

LC.     Oh wow...   That's thrown a spanner in the works!!!

I will take this on board and continue my investigation.


Many thanks

Stu-pot

When I see paprika in recipe (unspecified) I always think, which one? Sweet, Hungarian, smoked.

Isn't the paprika used in Indian food not sweet, smoked or hungarian but the variety used and now grown in India (sure somewhere I read it was neither of the 3 above), thats how I understood it and hence will only use 'India' paprika

I read a recipe yesterday that used Paprika (mild Chili powder). The link to Garnet Katie's Page says it all.