Dry Mustard and Paprika
On Sun, 20 Sep 2009 14:38:38 -0400, "piedmont" > wrote:
>I go to my local grocery and buy whatever dry mustard or paprika is on the
>shelf, little alternative. Yet I hear often that there are differences in
>both, especially in paprika. Dry mustard and paprika, the ones I buy at the
>grocery, really have no taste to speak of, especially tasteless is the dry
>mustard. Paprika does have a dull taste to it.
>
>What I wish to understand is are there alternatives, are there higher
>quality dry mustards and paprika that are available through mail order. Can
>someone who has personally gone thru this same process of discovery give me
>advice. Please don't just refer to 'stuff' read on the internet, I hope to
>get a reply from someone that has actually tasted the differences.
Dry mustard - Coleman's. Remember that takes a little while for the
flavor/heat to develop. You could try grinding black or brown mustard
seeds - soak them in water/wine/vinegar for 24 hours then put them in
a food processer
Paprika - it comes in both hot and sweet varieties. If you don't live
in a large city, you may have difficulty finding a good brand locally.
Find a good Hungarian brand.
For both of them - as they age they lose flavor.
- Mark
|