The Science of Spice

Flavour Group | TOASTY PYRAZINES | Paprika 165

BLENDS TO TRY

Use and adapt these classic recipes:

Jamaican jerk rub p64

Chimchurri p66

BBQ rub p68

RELEASE THE FLAVOUR

Paprika is high in carotenoids (similar to

carrots’ orange pigment), which, along

with its most fragrant flavour compounds,

dissolve well in oil. Hence frying with oil

at the start of cooking helps spread

colour and flavour through a dish.

BLENDING SCIENCE

Paprika’s tang derives from sour-tasting citric acid, its sweetness from sugars and the

rum-like flavour compound ethyl acetate, and its rich earthiness from pyrazines, many of

which develop during the drying and/or smoking. From sweet and fruity, to bitter and smoky,

the range of different types of paprika gives a wealth of pairing opportunities.

FOOD PARTNERS

Plums Add smoked paprika to a

sweet-sour plum sauce.

Roasted roots Serve roasted

Jerusalem artichokes with a smoked

paprika aïoli, or salt-baked new potatoes

with a mojo picón sauce, which includes

paprika, cumin, chillies, and garlic.

Squid, octopus Sprinkle hot paprika

into the batter for fried squid or add to a

Moroccan chermoula (herby marinade)

for grilled octopus.

Meat Sprinkle smoked paprika and

chopped herbs on to roast marrow

bones; add to pork or duck rillettes; rub

into beef brisket before slow-cooking;

make an offal paprikash.

Keep stirring

and control

the heat

Capsaicin-containing oil glands

run along the inner boundary

between pith and flesh

Mild or hot?

Chilli heat comes from capsaicin molecules, most

of which reside in the whitish pith. The degree of

heat or mildness in paprika depends on capsaicin

levels in the chilli variety used and how thoroughly

the pith has been removed in processing. Poor

quality hot paprika is often made from whole dried

fruits, including stems, pith, and bitter seeds.

enhance the sweet

side of paprika:

cinnamon lifts the

sweetness and adds

fragrant warmth

allspice brings

clove-like sweetness

and floral nuances

caraway has

well-matched citrus

and bittersweet

flavours, alongside

subtle aniseed

pair with other

pyrazines and

related compounds:

wattle’s pyrazines

and other smoke

compounds bring

notes of wood smoke

and chocolate

black cardamom

has an earthy flavour

and smoked aroma

sesame brings

rich, nutty, caramel

flavours when toasted

ajwain in toasted

form has a herbal

earthiness and slight

citrus notes

give prominence to

the rich flavours:

cacao shares a raft

of flavour compounds,

including pyrazines,

ketones, esters, and

isovaleraldehyde

saffron when

combined with milder

paprika brings in a

distinctive hay-like

richness while gently

enhancing earthiness

boost paprika’s

tanginess with

other acidic or

citrus spices:

tamarind’s tartaric

acid, fruity aldehydes,

and limonene bring a

sweet-sour hit

coriander makes

a good match through

limonene, its cymene

enhancing earthiness

ginger’s citrus

notes, sweetness, and

hot pungent elements

can be drawn out by

mild, sweet, and hot

paprika respectively

SUGARS AND

ETHYL ACETATE

sweet | fruity

ISOVALERALDEHYDE

AND ACETOINE

fatty | buttery

CITRIC ACID

tart | citrusy

Kitchen

creativity

The various varieties of paprika are appreciated for their earthy and smoky

flavours, spicy heat, and the sweet taste of the fruit’s sugars. Choose very mild

paprika to harness the rust-red pigment without changing the flavour of a dish.

PYRAZINE

COMBINATIONS

earthy | smoky

The powder’s small particle size means

it burns easily. Smoked varieties are already

slightly bitter and prone to develop acrid

bitterness from scorching.

PAPRIKA

Pa

164-165_Paprika.indd 165 13/06/2018 16:24