Description
Dry‑roasting chilies creates a smoky, mildly sweet powder resembling smoked paprika.
Technical
Heating chilies at 120–150 °C for 10–15 min triggers Maillard reactions that form melanoidins and smoky phenolics such as guaiacol, imparting a paprika‑like aroma. Simultaneously, capsaicinoids partially degrade, moderating heat while preserving characteristic flavor. Excessive heat (>200 °C or >20 min) leads to charring, loss of volatiles, and formation of undesirable compounds like acrylamide.
Science
Primary Reaction
Maillard reaction and thermal degradation of capsaicinoids
Sensory Profile
Aroma ()
smokysweetearthyroastedpepperynuttycaramelizedwoodycharredspicy