Hey any ideas how to correct when I used smoked paprika rather than plain chilli?
Other things involved honey, ginger, star anise, orange rinde
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I’m not sure, but I love smoked paprika. what are you cooking? I’m curious about this in general
What is the issue, exactly? Too much smoky taste and too little heat?
In case it’s useful, when I accidentally add too much of a sharp ingredient, I can often get away with adding water and potato flour to mellow things out and produce a creamier taste.
