On Wednesday, June 12, 2019 at 9:25:10 AM UTC-4, A Moose in Love wrote:
> when i make a stew such as the above, i'll saute' onions, garlic, peppers etc. then i'll add the spice(s), but cook them over low heat. frying paprika too much/too high heat will make it bitter. i'll cook it over low heat for a few minutes.
> i do it because i've been told to do it that way. i don't know if it makes much difference whether i lightly saute' it, or just dump it in once the liquid is in there. gently frying it is supposed to bring out the oils, more flavour?

Some flavor compounds are oil-soluble. Frying the spices in oil
releases those compounds more efficiently.

Some flavor compounds are alcohol-soluble, which accounts for
the worldwide popularity of alcohol in cooking.

And, of course, some are water-soluble, which is easily managed
since most foods contain plenty of water.

Cindy Hamilton