Why do we use tomato purée when adding tomato as a flavouring agent to a dish, rather than in powdered form, like we do for paprika, onion, garlic etc. ? 1.23K viewsJanuary 1, 2024 Question98.95K April 24, 2023 0 Comments Why do we use tomato purée when adding tomato as a flavouring agent to a dish, rather than in powdered form, like we do for paprika, onion, garlic etc. ? In: 335 60 Answers ActiveNewestOldest Anonymous Posted April 25, 2023 0 Comments Have you ever MADE powdered form? I have. It’s actually not bad, but it does develop some bitter flavors. You can add a bit of sweetness, but that bitterness is always there You are viewing 1 out of 60 answers, click here to view all answers. Register or Login
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