Paprika
Paprika is an expression from the field of cooking. Thus, the process of is roasting of paprika powder described. The Paprizieren takes place in hot fat ( oil , lard u. Ä.) By sprinkled paprika, just seared and then quenched is. Wine or diluted vinegar is often used as an extinguishing agent. With papricing, the taste and color of a sauce are better transferred.
And the spiking of food to be cooked with green peppers called Paprizieren.
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- Hans Gerlach: Cooking - it's that easy. The basic cookbook in 1000 pictures (= The GU basic cookbooks ). Gräfe and Unzer , Munich 2013, ISBN 978-3-8338-3339-7 , pp. 208 .
- Richard Hering: Lexicon of the kitchen. Dr. Pfannenberg & Co., Gießen, Leipzig 1993 ISBN 3-8057-0380-5