Why does sarma and punjene paprike taste better after days?

Punjene paprike (Photo: CroChef/Zagreb Tourist Board)

For many Croatians, sarma and punjene paprike (stuffed peppers) are the ultimate comfort food — hearty dishes made from pickled cabbage leaves and bell peppers filled with a mix of minced meat, rice, and spices, slowly cooked in a rich tomato-based sauce.

Both are more than just a beloved meal — they are also known for one curious culinary trait: it tastes even better the next day and the day after.

But why is that?

Science Behind the Flavour Boost

So why does sarma — and other similar dishes — taste better the day after cooking?

According to IFL Science, cooking is essentially chemistry in action. When a dish is cooked, fats render, proteins break down, and complex reactions like the Maillard reaction — responsible for that rich, browned flavour in seared meats — occur.

Once the cooking stops and the dish cools, the transformation doesn’t end there. Scientists believe several processes happen as food rests, which can improve both flavour and texture.

One key factor is oxidation. Ingredients rich in sulphur — like onions, garlic, and cabbage, all common in sarma — tend to mellow out as they oxidise, softening their sharpness and allowing more subtle, complex flavours to shine through.

Spices such as black pepper and paprika also benefit from time, becoming more balanced and less overpowering.

Another element is the role of starch. The rice in sarma and punjenje paprike begins to break down into simple sugars, introducing a hint of sweetness and a creamier, softer texture to the filling.

The cabbage leaves and meat also continue to tenderise as they rest in the juices, creating a more unified, melt-in-the-mouth experience the next day.

Sarma (Photo: CroChef/Zagreb Tourist Board)

Croatians have long known that reheated sarma and punjene paprike have a certain magic. Now, science helps explain why that’s the case. As the ingredients continue to interact and settle overnight, the flavours become more harmonious, the texture improves, and the dish as a whole becomes more satisfying.

So next time you prepare a big pot of sarma or punjene paprike, make extra. Because it just gets tastier and tastier.