After the Plague: Trade Mission (OC)
posted by u/patsweetpat · 2026-10-26 15:41 UTC
## Top comments
1. u/IrrelevantPiglet · 2026-10-26 15:54 UTC
If your paprika doesn’t taste of anything it’s probably gone stale.
2. u/Mac-And-Cheesy-43 · 2026-10-26 16:01 UTC
To be fair, it's probably traveled for weeks to months in this scenario.
3. u/FlacidSalad · 2026-10-26 16:11 UTC
Or months to years in my pantry
4. u/Yokozuna_Chuzzy · 2026-10-26 18:46 UTC
Years? Decades.
5. u/DataMin3r · 2026-10-26 19:09 UTC
Centuries
6. u/SleepyUserIsHere · 2026-10-26 20:19 UTC
Millenia
7. u/Krail · 2026-10-26 18:37 UTC
Definitely months, because paprika doesn't come from "The orient." It comes from the Americas. It's literally dried, powdered bell pepper (which is also called paprika or capsicum in different regions), and all peppers are native to the Americas.
8. u/Big_Excitement_3551 · 2026-10-26 20:47 UTC
Wait really? I love paprika but I absolutely despise capsicum!
9. u/Krail · 2026-10-26 21:04 UTC
Yup! Amazing how much the flavor changes when it's dried or smoked.
10. u/Big_Excitement_3551 · 2026-10-26 21:30 UTC
Fascinating. The taste and smell of capsicum makes me nauseous and I just can’t stomach any food that has any capsicum in it at all, but I just poured several teaspoons of smoked paprika on my lunch and it made it 10x better. Food is so interesting
11. u/Trimps · 2026-10-26 22:18 UTC
Reminds me of my friend who swore up and down MSG would make them sick but just looooveed hidden valley ranch dressing. Oops.
12. u/nonsensical_zombie · 2026-10-26 23:20 UTC
Every single person you've ever met consumes MSG naturally all the time, I'm sure someone out there is allergic but it's gotta be mad rare. MSG naturally occurs in tomatoes, cheese, and lots of meat broths/stews.
13. u/Lazerith22 · 2026-10-26 23:46 UTC
MSG got a bad rap with its chemical sounding name. It’s seaweed extract. Completely natural, and as you said, in some of the most delicious foods.
14. u/InsurancePristine938 · 2026-10-27 01:06 UTC
that's how it was initially produced. AFAIK now it's entirely synthesized. but yeah there's tons of it in seaweed, mushrooms, lots of stuff
15. u/Plenty_Leg_5935 · 2026-10-26 16:03 UTC
that or you need to use it better
Most spices aren't just instant flavour packets, you need to develop them. Heat and access to fats are especially important, since the former literally shifts the chemical composition and the latter helps a ton with binding the flavour compounds to the tounge
16. u/TheWalkinFrood · 2026-10-26 16:05 UTC
Took an Indian cooking class and that was the first time I'd ever heard of blooming the spices.
17. u/scienceguyry · 2026-10-26 17:41 UTC
In banking I have bloomed cocoa powder many times, I am only just now realizing the concept that I might be able to bloom much more than cocoa powder
18. u/two_wordsanda_number · 2026-10-26 17:45 UTC
In banking I have bloomed cocoa powder
They never even touched on this stuff in any of my Economic classes.
19. u/subs_on_a_sailboat · 2026-10-26 18:21 UTC
Honing your cooking skills is a major component in the personal finance world
20. u/Glittering-Walrus228 · 2026-10-26 18:16 UTC
Youve never banked a business pie before?