Mild · Dried and smoked · ENTRY 02
Pimentón dulce
Sweet, smoky and rounded, with a deep red colour. 0–500 SHU.
- Origin
- Spain
- Texture
- Powder
- Heat
- 🌶️ · 0–500 SHU
CHILLI PROFILE
Flavour before heat
Sweet, smoky and rounded, with a deep red colour.
- Heat
- Mild
- Scale
- 0–500 SHU
- Form
- Dried and smoked
BEFORE YOU START
Prepare and measure it carefully
Use a dry spoon and close the container promptly.
IN PRACTICE, STEP BY STEP
- Start with a very small amount. Heat varies from fruit to fruit, even within the same variety.
- Remove the stalk. To reduce heat, remove mainly the internal white membranes; removing seeds alone changes heat less than people think.
- Wash knife, board and hands after cutting, without touching eyes or face. Taste the preparation, wait a few seconds, then gradually increase the amount.
TERMS TO KNOW
- SHU / Scoville
- unit estimating chilli heat: the higher the number, the hotter the chilli.
- Stalk
- small stem connecting the chilli to its plant; remove before cooking.
- Membranes
- white parts inside the chilli; they contain much of its capsaicin and therefore its heat.
- Capsaicin
- molecule responsible for the burning sensation of chillies; mainly found on internal membranes.
IN THE KITCHEN
How to bring out its aromas
Fry in fat for only a few seconds; it burns and becomes bitter.
SÈVE MINI-RECIPE · STEP BY STEP
Pimentón potatoes
Total time · 30 min2 people
BEFORE YOU START
Prepare all ingredients before handling chilli. Start sparingly: you can always add more.
RECIPE GUIDANCE25 minutes210 °C
INGREDIENTS
- 450 g potatoes
- 1 tsp pimentón
- 1 garlic clove
- yoghurt
- olive oil
- 1
Cube potatoes, coat with oil and bake for 25 minutes at 210 °C.
- 2
Off the heat, mix pimentón and garlic with a spoonful of oil.
- 3
Coat potatoes and serve with cool yoghurt.
03 · GOOD PAIRINGS
What to pair it with
potatochickpeasporktomatogarlic
04 · SIMPLE IDEAS
Where to use it
patatas bravaschorizosteweggs