I've come across recipes that call for slightly sauteing paprika. For
example when making a goulash or paprikash. I have also seen calls
for sauteing spices when making curry. What is the reason for lightly
sauteing spices? Does it improve flavor? If so, how?

On Jan 14, 2:38*pm, Portland > wrote:
> I've come across recipes that call for slightly sauteing paprika. *For
> example when making a goulash or paprikash. *I have also seen calls
> for sauteing spices when making curry. *What is the reason for lightly
> sauteing spices? *Does it improve flavor? *If so, how?

It brings out the oils from the spices. Much of spice flavor is in the
oils.

John Kuthe...

Portland wrote on Fri, 14 Jan 2011 12:38:30 -0800 (PST):

> I've come across recipes that call for slightly sautéing
> paprika. For example when making a goulash or paprikash. I
> have also seen calls for sautéing spices when making curry.
> What is the reason for lightly sautéing spices? Does it
> improve flavor? If so, how?

I don't know about paprika but curry powder should be lightly sautéed
until you can smell it to achieve a successful result. Uncooked curry
powder is much inferior. A number of Indian spices should be toasted
until the flavor is apparent, one in particular is unground fenugreek.

Several recipes for curry mayonnaise as a dip call for adding plain
curry powder to mayonnaise. A much superior result is gotten by sautéing
the curry with a little chopped onion before adding to the mayo.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Fri, 14 Jan 2011 12:38:30 -0800 (PST), Portland
> wrote:

>I've come across recipes that call for slightly sauteing paprika. For
>example when making a goulash or paprikash. I have also seen calls
>for sauteing spices when making curry. What is the reason for lightly
>sauteing spices? Does it improve flavor? If so, how?

John is right. The danger is that you don't want to SAUTE the paprika,
or it will be very bitter and ruin the dish. You want to extract the
essence of the flavor, which is done at warm, but not frying,
temperatures. Saute your onions, turn off the heat, and while the oil
is still quite warm, put in the paprika and stir for a minute or so.
Then proceed with adding your broth or what have you. This way you
extract the flavor without scorching. It's not really sauteeing so
much as sweating, I guess. But it IS important.

HTH

Alex