Burning of paprika or red pepper when sautéed in hot oil

Avoiding paprika burning by reducing heat and using suitable oil

When sautéing paprika or red pepper in hot oil, burning may occur due to high temperatures or leaving the pepper for a long time in the oil. To avoid this problem, you must adjust the temperature to be medium instead of high, giving the paprika time to sauté evenly without burning. You can also add the pepper to the oil after it heats slightly, not when it is at its highest temperature. Using oil that carries a high smoke point like extra virgin olive oil or sunflower oil can also help reduce burning risk.