What culinary process releases paprika's flavor and aroma compounds best?
Answer
Gently heating it in a fat source
To maximize both the sensory experience and nutritional uptake of paprika when used in cooked meals, a specific technique called 'blooming' is recommended. This process involves gently heating the spice in a medium containing fat, such as oil, typically early in the cooking sequence when aromatics like onions and garlic are being sautéed. This gentle warming in fat activates and releases the volatile flavor and aroma compounds inherent in the dried pepper. It is crucial, however, to avoid burning the paprika, as this results in an immediately bitter and unpleasant taste profile.
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