Flavor Profiles
- Smoked Paprika Comparison: Sweet, Bittersweet, and HotYou will distinguish between the three primary styles of Spanish pimentón and know exactly when to reach for each tin. Master how oak-smoke intensity alters bean stews, roasted potatoes, and marinades.
- Mexican Dried Chiles: Flavor Map, Heat Scale, and UsesYou will learn to identify the most common dried Mexican chiles by shape, scent, and pliable texture. Discover how to rehydrate, deseed, and blend them into rich adobos without astringency.
Meridian Palate