Smoked paprika
Method: Bloom in fat at 250 to 300°F for 15s to 30s.
Add off-heat or to barely-warm fat. Capsanthin scorches fast and turns bitter.
Flavor
smoky, deep, sweet
Method: Bloom in fat at 250 to 300°F for 15s to 30s.
Add off-heat or to barely-warm fat. Capsanthin scorches fast and turns bitter.
smoky, deep, sweet