KITCHEN PRACTICE 1 — Sweet, Hot & Smoked Paprika Side by Side
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Chapter: Hungarian Cookery 1 — Foundations & the Hungarian Pantry

TASK
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Taste sweet, hot, and smoked paprika side by side — a small pinch of
each on a neutral base like plain yogurt or a boiled potato — and
note the real differences in heat, sweetness, and depth.

WHAT TO DO
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1. Prepare three small, identical portions of something neutral-
   tasting — plain yogurt, a slice of boiled potato, or plain rice
   all work well.
2. Sprinkle a small, equal pinch of sweet paprika on the first,
   hot paprika on the second, and smoked paprika on the third.
3. Taste each in turn, on its own, without mixing them.
4. Note the real character of each — is it mild or spicy? Sweet or
   flat? Smoky or clean?

WHAT TO EXPECT
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- Sweet paprika should taste mild and slightly sweet, with no real
  heat at all.
- Hot paprika should carry genuine, noticeable heat, distinct from
  the sweet variety's own flavour profile.
- Smoked paprika should taste noticeably different again — a real,
  distinct smokiness layered on top of a similar base sweetness to
  the plain sweet variety.

WHY THIS WORKS AS AN ANSWER
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This exercise establishes the real, distinct character of each
paprika variety directly, before any of them ever go into a hot pan
— essential groundwork for Chapter 3's own explanation of why this
particular spice needs such careful handling once heat is involved.