ð¶ïž
Paprika
å¥å: pimenton
Ground dried peppers ranging from sweet to hot. Hungarian paprika is essential to goulash; Spanish pimentón comes smoked or unsmoked.
ð
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Central America, popularized in Hungary/Spain
ðïž
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Airtight container away from light
â±ïž
ä¿åæé
2-3 years
ð¡ ãã³ãïŒã³ã
- âAdd to hot oil briefly to bloom flavor - don't burn
- âSmoked paprika transforms simple dishes
- âHungarian sweet paprika is best for classic dishes
ð Paprika ã䜿ã£ãã¬ã·ã
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ð 代æ¿å
- Cayenne (for heat)
- Chili powder
- Achiote
ðœïž çžæ§ã®è¯ãé£æ
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