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?

On 6/12/2019 7:25 AM, A Moose in Love wrote:

> it, or just dump it in once the liquid is in there.

I wait fer the "liquid". Along with turmeric, paprika is not one of my
favorite spices.

> gently frying it is supposed to bring out the oils....

Some herbs/spices benefit from frying ....dry! Not sure who is correct,
here (some advocate dry, others in oil), but if they are fried in
"oils", it is to flavor the "oils", which I consider the proper way.

> more flavour?

I'll buy that!

nb

On 6/12/19 7:25 AM, 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?
>

I know that toasting certain spices/herbs brings out more flavor. Cumin
is an example as well as powder from chilies. That said we don't bother.
Keep it simple and easy. Keep your seasonings fresh and just dump 'em in.

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

On Wed, 12 Jun 2019 06:25:06 -0700 (PDT), 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?

Think about it this way, heat, in this case frying will change the
flavor by extracting the moisture which when frying some may be lost
through evaporation of the water causing the scent or flavor trapped
inside this steam to reach your nose. Some of the flavor is retained
in the oil, but a good bit will be lost.
Technically if you add spices after you put in your liquids you will
essentially capture more flavor from the spices. Most people do add
spices when sauteing so the spice amount is usually adjusted for
that...

just my 2 cents...

--

____/~~~sine qua non~~~\____

> wrote:
> On Wed, 12 Jun 2019 06:25:06 -0700 (PDT), 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?
>
> Think about it this way, heat, in this case frying will change the
> flavor by extracting the moisture which when frying some may be lost
> through evaporation of the water causing the scent or flavor trapped
> inside this steam to reach your nose. Some of the flavor is retained
> in the oil, but a good bit will be lost.
> Technically if you add spices after you put in your liquids you will
> essentially capture more flavor from the spices. Most people do add
> spices when sauteing so the spice amount is usually adjusted for
> that...
>
> just my 2 cents...
>
> --
>
> ____/~~~sine qua non~~~\____
>

Billions of Indian cooks will disagree with your 2 cents.

On Wednesday, June 12, 2019 at 3:25:10 AM UTC-10, 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?

That's a classic Indian technique. I was getting ready to learn some Indian dishes but then I realized that I don't like the smell of cardamom. In fact, the smell of the stuff makes me feel dizzy. That took the wind out of my sails.

On Thursday, June 13, 2019 at 12:02:34 AM UTC-4, dsi1 wrote:
> On Wednesday, June 12, 2019 at 3:25:10 AM UTC-10, 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?
>
> That's a classic Indian technique. I was getting ready to learn some Indian dishes but then I realized that I don't like the smell of cardamom. In fact, the smell of the stuff makes me feel dizzy. That took the wind out of my sails.

Leave. It. Out.

Cindy Hamilton

On 6/12/2019 10:02 PM, dsi1 wrote:

> I was getting ready to learn some Indian dishes but then I realized that I don't like the smell > of cardamom.

Say, what? That's like not liking the smell of cilantro or SPAM.

I LOVE cardamom. I buy "desiccated" (no pods) green cardamom. There is
also black cardamom (black pods), but that's fer advanced Indian cooking.

The seeds within the pods (pods are green) are black, so buy
"desiccated" cardamom, which is mostly what's used. I grind the black
seeds in a old whirly bird coffee grinder (dedicated to spices) and
occasionally put it in my coffee (Turkish coffee often includes
cardamom). Time to grind some more, as the ground stuff I have is kinda
old. The flavor diminishes quickly in both the whole seeds and even
faster in ground seeds.

I particularly like cardamom in sweets. I once bought some baklava from
a Middle Eastern store and could not identify the peculiar flavor it
contained. I thought it might be one of the many floral flavors popular
in Middle Eastern food. Turns out it was cardamom. I've loved it, ever
since.

I always keep some on hand.

https://en.wikipedia.org/wiki/Cardamom

nb

On Thursday, June 13, 2019 at 9:18:00 AM UTC-4, notbob wrote:

> I particularly like cardamom in sweets. I once bought some baklava from
> a Middle Eastern store and could not identify the peculiar flavor it
> contained. I thought it might be one of the many floral flavors popular
> in Middle Eastern food. Turns out it was cardamom. I've loved it, ever
> since.

It makes a great addition to bread pudding or rice pudding.

Cindy Hamilton