This seasoning method is the addition of paprika powder to a basic batch. The color of the peppers only dissolves in hot fat, so the powder is added directly to the fat and roasted onion. This method is traditionally used for preparing a goulash base. After adding the powder, the mixture is briefly roasted, stirred and immediately quenched with liquid. If you wait too long, it is possible that the dish will get a bitter taste. Preferably for quenching, wine or diluted vinegar water is used.