{"id":1022,"date":"2011-04-25T11:40:09","date_gmt":"2011-04-25T11:40:09","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1022"},"modified":"2011-04-25T11:40:09","modified_gmt":"2011-04-25T11:40:09","slug":"paprika-dip","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/25\/paprika-dip\/","title":{"rendered":"Paprika-Dip"},"content":{"rendered":"<p><b>Zutaten:<\/b><br \/>\n1 Glas Creme fraiche<br \/>\n1 EL Paprikapulver, edels\u00fc\u00df <br \/>\n1 EL gehackte Gew\u00fcrzgurke <br \/>\n3-4 Oliven, feingehackt <br \/>\n1 EL Oliven\u00f6l<br \/>\netw. Selleriesalz u. gemahlener wei\u00dfer Pfeffer <\/p>\n<p>\n<b>Zubereitung: <\/b><br \/>Die Zutaten in ein Sch\u00e4lchen geben und zusammenr\u00fchren und abschmecken.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten: 1 Glas Creme fraiche 1 EL Paprikapulver, edels\u00fc\u00df 1 EL gehackte Gew\u00fcrzgurke 3-4 Oliven, feingehackt 1 EL Oliven\u00f6l etw. Selleriesalz u. gemahlener wei\u00dfer Pfeffer Zubereitung: Die Zutaten in ein Sch\u00e4lchen geben und zusammenr\u00fchren und abschmecken.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[36],"tags":[152],"class_list":["post-1022","post","type-post","status-publish","format-standard","hentry","category-sauce","tag-dip","item-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Paprika-Dip<\/title>\n<meta name=\"description\" content=\"- Paprika-Dip\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/25\/paprika-dip\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Paprika-Dip\" \/>\n<meta property=\"og:description\" content=\"- Paprika-Dip\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/25\/paprika-dip\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen&#039;s Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2011-04-25T11:40:09+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/25\\\/paprika-dip\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/25\\\/paprika-dip\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Paprika-Dip\",\"datePublished\":\"2011-04-25T11:40:09+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/25\\\/paprika-dip\\\/\"},\"wordCount\":38,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Dip\"],\"articleSection\":[\"Sauce\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/25\\\/paprika-dip\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/25\\\/paprika-dip\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/25\\\/paprika-dip\\\/\",\"name\":\"Paprika-Dip\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-04-25T11:40:09+00:00\",\"description\":\"- Paprika-Dip\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/25\\\/paprika-dip\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/25\\\/paprika-dip\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/25\\\/paprika-dip\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Paprika-Dip\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen&#039;s Haushaltsblog\",\"description\":\"Kunst trifft Essen - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\\\/ki_kunst \",\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"de\"},{\"@type\":[\"Person\",\"Organization\"],\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\",\"name\":\"Steffen\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"de\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"caption\":\"Steffen\"},\"logo\":{\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\"},\"sameAs\":[\"https:\\\/\\\/sthomas.de\",\"https:\\\/\\\/www.facebook.com\\\/steffen.thomas1\",\"https:\\\/\\\/x.com\\\/steto123\"],\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/author\\\/wp_admin\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Paprika-Dip","description":"- Paprika-Dip","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/25\/paprika-dip\/","og_locale":"de_DE","og_type":"article","og_title":"Paprika-Dip","og_description":"- Paprika-Dip","og_url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/25\/paprika-dip\/","og_site_name":"Steffen&#039;s Haushaltsblog","article_publisher":"https:\/\/www.facebook.com\/steffen.thomas1","article_author":"https:\/\/www.facebook.com\/steffen.thomas1","article_published_time":"2011-04-25T11:40:09+00:00","author":"Steffen","twitter_misc":{"Verfasst von":"Steffen"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/25\/paprika-dip\/#article","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/25\/paprika-dip\/"},"author":{"name":"Steffen","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"headline":"Paprika-Dip","datePublished":"2011-04-25T11:40:09+00:00","mainEntityOfPage":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/25\/paprika-dip\/"},"wordCount":38,"commentCount":0,"publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"keywords":["Dip"],"articleSection":["Sauce"],"inLanguage":"de","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/25\/paprika-dip\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/25\/paprika-dip\/","url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/25\/paprika-dip\/","name":"Paprika-Dip","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website"},"datePublished":"2011-04-25T11:40:09+00:00","description":"- Paprika-Dip","breadcrumb":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/25\/paprika-dip\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/25\/paprika-dip\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/25\/paprika-dip\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/wissen.science-and-fun.de\/kochen\/"},{"@type":"ListItem","position":2,"name":"Paprika-Dip"}]},{"@type":"WebSite","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website","url":"https:\/\/wissen.science-and-fun.de\/kochen\/","name":"Steffen&#039;s Haushaltsblog","description":"Kunst trifft Essen - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\/ki_kunst ","publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/wissen.science-and-fun.de\/kochen\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"de"},{"@type":["Person","Organization"],"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8","name":"Steffen","image":{"@type":"ImageObject","inLanguage":"de","@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","caption":"Steffen"},"logo":{"@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g"},"sameAs":["https:\/\/sthomas.de","https:\/\/www.facebook.com\/steffen.thomas1","https:\/\/x.com\/steto123"],"url":"https:\/\/wissen.science-and-fun.de\/kochen\/author\/wp_admin\/"}]}},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1tRoY-gu","jetpack-related-posts":[{"id":1024,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/25\/krauterdip\/","url_meta":{"origin":1022,"position":0},"title":"Kr\u00e4uterdip","author":"Steffen","date":"25. April 2011","format":false,"excerpt":"Zutaten: 1 Glas Creme fraiche 1 EL feine Schalottenzwiebeln 1 EL feingehackte Kapern 2 EL feingehackte Kr\u00e4uter etwas Salz und gemahlener wei\u00dfer Pfeffer Zubereitung: Die Zutaten in eine Sch\u00fcssel geben und mit dem Schneebesen zusammenr\u00fchren.","rel":"","context":"In &quot;Sauce&quot;","block_context":{"text":"Sauce","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/sauce\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":2153,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/17\/tortilla-schnitzel-mit-avocado-dip\/","url_meta":{"origin":1022,"position":1},"title":"Tortilla Schnitzel mit Avocado-Dip","author":"Steffen","date":"17. Juli 2011","format":false,"excerpt":"Zutaten 400 g Rinderfilet 2 Avocado, reif 1 Zitrone, Saft 2,5 Tomaten 4 Korianderzweige 3,5 EL Oliven\u00f6l Salz, Pfeffer 250 g Tortillachips 50 g Mehl 1 EL Paprikapulver, edels\u00fcss 1 EL Paprikapulver, rosenscharf 2 Eier, verquirlt 200 g Butterschmalz Salz Zubereitung Das Rinderfilet f\u00fcr ca. 1 Stunde in das Gefrierfach\u2026","rel":"","context":"In &quot;Hauptgerichte&quot;","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":984,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/25\/bunte-gemuseplatte\/","url_meta":{"origin":1022,"position":2},"title":"Bunte Gem\u00fcseplatte","author":"Steffen","date":"25. April 2011","format":false,"excerpt":"Zutaten: 2 Gem\u00fcsezwiebeln, gesch\u00e4lt und geviertelt 2 gro\u00dfe rote Paprikaschoten, geputzt und geviertelt 2 Auberginen, halbiert und geviertelt 1 Knoblauchknolle, Zehen gesch\u00e4lt 8 Lorbeerbl\u00e4tter Saft von 1\/2 Zitrone Salz schwarzer Pfeffer 1\/2 TL edels\u00fc\u00dfes Paprikapulver 1\/2 TL gemahlener Koriander 6 EL Oliven\u00f6l 4 Tomaten, geviertelt fein gehackte Petersilie Zubereitung: Gem\u00fcse\u2026","rel":"","context":"In &quot;Gem\u00fcse &amp; Obst&quot;","block_context":{"text":"Gem\u00fcse &amp; Obst","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/gemuse\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4208,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/25\/lamm-ragout-extremadura\/","url_meta":{"origin":1022,"position":3},"title":"Lamm-Ragout Extremadura","author":"Steffen","date":"25. M\u00e4rz 2012","format":false,"excerpt":"Zutaten 5 EL Oliven\u00f6l extra vergine 1 kg Lammfleisch, ohne Knochen z.B. oberes oder unteres Halsst\u00fcck, Vorderrippenst\u00fcck, Brust 1 Paprikaschote, rot 1 Paprikaschote, gelb 1 Paprikaschote, rot - jeweils in Streifen geschn 1 gro\u00dfe Zwiebel, fein gehackt 5 Knoblauchzehen, fein gehackt - die gr\u00fcnen Triebe im - Herzen der Zehe\u2026","rel":"","context":"In &quot;Hauptgerichte&quot;","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5166,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/25\/gerostete-gemusepaste-mit-olivencrisps\/","url_meta":{"origin":1022,"position":4},"title":"Ger\u00f6stete Gem\u00fcsepaste mit Olivencrisps","author":"Steffen","date":"25. Februar 2013","format":false,"excerpt":"Zutaten 1 Aubergine (300 g) 650 g Rote Paprikaschoten 350 g Gelbe Paprikaschoten 70 g Chorizo (span. Paprikawurst) 50 g Gehackte Mandeln 5 EL Oliven\u00f6l 120 g Schalotten 2 Kapseln Safranf\u00e4den (\u00e0 0,1 g) 1 EL Mildes Currypulver 3 EL Zitronensaft Schwarzer Pfeffer & Salz 1 EL Gehackter Thymian 2\u2026","rel":"","context":"In &quot;Gem\u00fcse &amp; Obst&quot;","block_context":{"text":"Gem\u00fcse &amp; Obst","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/gemuse\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":762,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/19\/scharfes-paprika-wurst-gemuse\/","url_meta":{"origin":1022,"position":5},"title":"Scharfes Paprika-Wurst-Gem\u00fcse","author":"Steffen","date":"19. April 2011","format":false,"excerpt":"Zutaten: 750 g Festkochende Kartoffeln Salz 750 g Bunte Paprikaschoten (rote, gelbe und gr\u00fcne) 500 g Reife Tomaten 2 Zwiebeln 2 Knoblauchzehen 2 Frische rote Chilischoten 3 EL Oliven\u00f6l 400 g Chorizo (spanische Paprikawurst) 1 EL Paprikapulver, edels\u00fcss 100 ml Kr\u00e4ftiger Rotwein 1 EL Orangensaft 1 Tl Gek\u00f6rnte Gem\u00fcsebr\u00fche Schwarzer\u2026","rel":"","context":"In &quot;Hauptgerichte&quot;","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/1022","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=1022"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/1022\/revisions"}],"predecessor-version":[{"id":1023,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/1022\/revisions\/1023"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=1022"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=1022"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=1022"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}