Paprika is a mild red pepper that differs dramatically in different soils. Hungarian is nothing like Spanish, which is fermented and more fragrant. Some varieties of chilies, the hot fruits of capsicum plants, can be diluted a million to one in water and still be tasted. A person can be addicted to them, Sahni told us, and require ever larger doses for the kick. It shouldn't be cooked anyway, she opined, but sprinkled as a garnish.
Pepper can easily react during cooking and turn a sauce bitter.
All the speakers emphasized that we should buy spices in the smallest amounts possible and should use them fresh. We were even advised to buy little grinders for our kitchens and make the powders as needed. When you buy your whole spices in small quantities, for the most part keep them at room temperature, though coriander and paprika can be refrigerated. And keep them away from light and heat. On to salt.