Sweet, chimney, hot … What is the difference between a different sweet pepper? Are there any alternatives??
“Fluebica brings warmth, brings color and brings another layer of flavor,” says Monica Lenton, the founder of his founder. Brendisa. “Even just spraying goat cheese on toast, chickpeas, or any type of dipped, along with a little olive oil, will return it to life.” It is important for both Spanish and Hungarian cuisine, sweet pepper is manufactured by drying pepper (in general, Hungarian varieties dried in the air, while Spanish objects are dried) and grind them into a soft powder. Meanwhile, taste depends on a variety of pepper used, although, as Linton indicates, not all sweet pepper cans.
Jeremy Salamon, author of the book “Vellabika brings a certain richness,” says Jeremy Salamon, author of the book “Velplbika brings a certain wealth.” second generation Chef/Hungarian restaurant owner Aji counter In New York. “It contains this unique quality and vegetables that resemble fruit, and put themselves in different ways for different dishes.” Although he generally enjoys sweet (to use it as a flavor to build on it with another spice “) and smokes (” to the skin of butter “) to deliver, the sweet hot pepper always comes out:” I love the kick that you add, so I will use it in the chicken winding or in the cheesecake. “
Linton, at the same time, always has four Spanish sweet peppers, or PimitonDuring navigation: smoker (Ahumado), Sweet and moderate (Dolsian), hot (Pikanti(Marwa and Murr)Agridulce). “Not full of that and torture in one way or another, so I was using those for rice dishes, which are not generally long and slow cooking,” she says. “You do not try to impair everything for hours in a row with flavor; instead, you want to feel sunlight.” For this reason, it can also play a role in the MEZE in the eastern Mediterranean style, and Linton adds: “They fly with fresh Flevlonia and more than tomatoes.”
When it comes to smoking Paprika, its association may be the most amazing with Chorizo. At home, though, remember a little long run: “It is a big flavor, so use it slightly,” says Lenton. She gets particularly married with legumes and chickpeas: “She tends to require a long cook, and in some way she does not overwhelm.” Dishes and lining the meat cooked in its company, especially if you use Pimon de la VeraIt is made of a variety of sweet Agidulce from Jaraíz Peppper, Jose Bizaro. The restaurant, whose new book, says, Spanish storeIt was published in June. It uses it, especially in salads, soups and vegetables (potato thought): “It is the taste that I grew up with.”
Whether you go to smoked hot pepper, though, it really reaches personal taste. The ordinary guardian Rokini AirFor example, kicks for hot things in a One curryWith a combination of turmeric, ground cumin and ground ginger, then add grated garlic, milk, oil, onions, paner, pulse cauliflower, and some salt in the baking tin before roasting for half an hour. It finished the pressure of lemon, as well as some chopped coriander and red pepper, and this dinner is arranged.
For alternatives, you have some options, although it may not all surprise all of them involved pepper. “Soak the whole dried pepper in the water, discover the body and add it to a sauce, Boloniz, or whatever you cook,” says Linton. Otherwise, you only need to drop all peppers: “Let them plant the dish, like Garni, and then ignore it at the end of cooking.” Instead, get some pepper paste: “This is good if you want a lot of pepper flavor,” she says, but for a really deep and delicious success, it is much better to get a bowl of sweet pepper.
