How old were you when you realized paprika is just non-specific chili powder?

How old were you when you realized paprika is just non-specific chili powder?

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  1. 1 month ago
    Anonymous

    [...]

    who tf is Ip

    • 1 month ago
      Anonymous

      some gay guy from thailand

  2. 1 month ago
    Anonymous

    [...]

    trans people are gays in denial

    • 1 month ago
      Anonymous

      gays are trans in denial though.

  3. 1 month ago
    Anonymous

    You've made this dumbass post before so you already know red bell peppers are not chilli peppers, and you know chilli powder is not the same as paprika.
    I dont know if you get a chuckle trying to bait yous or what, but sitting there giggling and wiggling your fat feet in the air isn't that funny for anyone else you sperg.

    • 1 month ago
      Anonymous

      Are you illiterate or dyslexic or something?
      >It is traditionally made from Capsicum annuum varietls in the Longum group, including chili peppers
      How the frick do you think they make hot paprika? Have you ever had a hot bell pepper? Get your brain checked for tumors.

      >How old were you when you realized paprika is just non-specific chili powder?
      or maybe you posted a definition from an utter garbage source

      And how do you YOU think hot paprika is made?

      • 1 month ago
        Anonymous

        maybe because paprika is NOT made from bell peppers, duh, because your source that told you such is wrong

        • 1 month ago
          Anonymous

          Okay, so then we agree that since "chili" is the Nahuatl word for ANY kind of pepper, and paprika is a powder made from peppers, paprika is chili powder.

        • 1 month ago
          Anonymous

          wrong

      • 1 month ago
        Anonymous

        maybe because paprika is NOT made from bell peppers, duh, because your source that told you such is wrong

        So how do they make non spicy paprika powder then? From non spicy chilis?

        • 1 month ago
          Anonymous

          see

          Okay, so then we agree that since "chili" is the Nahuatl word for ANY kind of pepper, and paprika is a powder made from peppers, paprika is chili powder.

          They're all the same species of capsicum, just different varietals.

    • 1 month ago
      Anonymous

      >isn't that funny for anyone else you sperg.
      tbf I give 0 shits about how other anons feel, I do what I do because I get enjoyment out of it.
      not OP btw

  4. 1 month ago
    Anonymous

    >How old were you when you realized paprika is just non-specific chili powder?
    or maybe you posted a definition from an utter garbage source

  5. 1 month ago
    Anonymous

    [...]

    gays are trans in denial though.

    >Mutilating your body with invasive surgury and hormones to give a poor illusion that you are of the opposite sex when you're not.
    What did trans people mean by this?

  6. 1 month ago
    Anonymous

    Outside of the USA it's considered to be either a mild or smoked type of chilli powder
    Chilli powder being any dried chillies that have been dried and then ground into a fine powder
    Capsicum are considered to be chillies

  7. 1 month ago
    Anonymous

    Stop with this shit, you've been at it for days, chili powder has garlic, onion, cumin, and sometimes other herbs, spices, and dried aromatics

    • 1 month ago
      Anonymous

      there's nothing in this but ground chipotle

      • 1 month ago
        Anonymous

        That's not chili powder and you're being deliberately obtuse
        The addition of "chipotle" changes the definition entirely

        • 1 month ago
          Anonymous

          There are many kinds of chili powder.

          • 1 month ago
            Anonymous

            Powdered chili and chili powder are different no matter how you arrange the words

            • 1 month ago
              Anonymous
              • 1 month ago
                Anonymous

                >sometimes with other spices

              • 1 month ago
                Anonymous

                >sometimes

              • 1 month ago
                Anonymous

                This is to account for powdered chili, which is different but wordlets like you get confused

              • 1 month ago
                Anonymous

                >it's different
                >b-because I say it is!
                lol

              • 1 month ago
                Anonymous

                It says it's different on the ingredients list

              • 1 month ago
                Anonymous

                >two different products have the same name
                >sperg out over it
                kek

              • 1 month ago
                Anonymous

                I'm the one saying they're two different products, TOA is the sperg

              • 1 month ago
                Anonymous

                I'm OP, and I was referring to "ground chilies" when I said chili powder. Deal with it.

  8. 1 month ago
    Anonymous

    Just buy a trio of dried chilies, store them in the freezer, and when you need chili powder you toast (can be optional; method of choice, but even the microwave for 15 seconds works if you're careful) and throw in the spice grinder.

    I use kashmiri chilies for recipes calling for paprika or anything Asian; then a bit chipotle/morita if i need it smoky. (I also always use some amount of guajillo, but that's just what I like.) Mix with pasilla or sichuan or just ground cayenne to heat it up to taste.

    Note however that a recipe calling for "mild paprika" is essentially calling for food coloring. You will be changing the flavor (unless it's an honest to goodness Balkans recipe, in which case they often know how to do spicy, and their dry paprika is often ground Aleppo/Maras chili.)

    • 1 month ago
      Anonymous

      To this, the fundamental problem with any pre-ground chili powder is the same with pre-ground whole spices - you quickly lose pungency, especially with a not-completely-dry fruit like a chili. (Some chilies do ok sold as flakes or ground, like cayenne and sichuan which are very dry and 99% just for heat.)

      I don't even clean out my spice grinder for chilies beyond just a run of dry rice (which I then cook) -- the flavor and any lingering heat (if any -- most are mild, and I fine-tune heat with cayenne) works well in virtually any dish.

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