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Comment by 23B1 | Hacker News Reader

LPT you can use all your vegetable trimmings to make stock so long as you have roughly the proper proportions. We just keep them in the freezer in a bag until ready to make stock, and we do it in our instantpot with a dash of AC vinegar.

Onions: Provide a sweet and savory base flavor (can vary based on onion type eg yellow, white, red)

Carrots: Add sweetness and earthiness.

Celery: Adds a savory note and depth.

Leek: Adds a mild, sweet onion flavor.

Garlic: Adds a pungent, savory flavor.

Bay leaf: Adds a subtle herbal note (lots of people think bay leaves add very little to most things but fresh bay leaves really help)

Parsley stems: Adds freshness and a herbaceous flavor.

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Fresh bay leaves are a revelation. They carry much more flavour than dried ones. If you crush a fresh bay leaf in your hand, someone a couple of yards away can easily pick up the aroma.

Paprika as well? For some reason I always have too much of those left.

I assume you mean a fresh "bell pepper"? In American English paprika refers just to the dried spice, while the rotund and mild peppers are bell peppers.

But you can definitely add either to a stock. The fresh pepper will add (if red) a sweetness and savory note. The green peppers will add more vegetal flavors, less sweetness. But I think leftover pepper is best eaten raw as a snack, salad dressing optional.

Weird. So ground up "bell peppers" are called Paprika instead of the "bell pepper" itself.

Except it's not made out of the same variety of peppers as what we call bell peppers, according to Wikipedia.

No, US paprika is ground dried sweet or hot peppers. Often imported from Hungary.

It's not unique to english. In french, paprika is also used for the powder. While poivron is for bell pepper. And piment for the spicy variety. And piment doux for the sweet version.

In Hungarian, both are 'paprika'. But because the pepper itself is common outside of Hungary, most languages already have their own word for the pepper, and so the loan word 'paprika' is only used for the less common spice.

In Hungary, it's relatively uncommon to need to distinguish between the ground form and the vegetable form, as it seems to be some kind of folk knowledge imparted by generation DNA or something, but if you ever do need to, then the expression fűszerpaprika exists (meaning 'spice pepper').

We use the same word for bell peppers and black pepper, so it's not that big of a jump, just takes some getting used to.

From Wikipedia: The first recorded use of the word paprika in English is from 1831.[13] The word derives from the Hungarian word paprika,[14] which derives from the Serbo-Croatian word paprika, which is a diminutive of papar,[citation needed] which in turn was derived from the Latin piper or modern Greek piperi, ultimately from Sanskrit pippalī.[15] Paprika and similar words, including peperke, piperke, and paparka, are used in various languages for bell peppers.[6]: 5, 73

Also whole pepper corn and whatever herbs you might have around.

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