Hungarian Paprika

by Hot Juan on May 25, 2010 · 2 comments

in General Information

Seasoned Pioneers Hungarian Paprika

Seasoned Pioneers Hungarian Paprika

The chilli was introduced to Hungary by the Turks during the 16th-17th centuries; it was not until the 19th century that paprika become the dominant spice in Hungarian cuisine.

French chef Auguste Escoffier used Paprika from Szeged at the Grand Hotel in Monte Carlo in 1879, popularising paprika in the foremost kitchen in Europe

The Towns of Kalocsa and Szeged in the southern part of Hungary are the centre of production, the region has the ideal climate, lots of warm sunny days.

Originally production was a very labour intensive process of removing the seeds and veins from the dried peppers, crushing pods before finally grinding the peppers, the final heat of the paprika being impossible to control. Then in 1859 the Palfy brothers from Szeged developed an efficient machine to remove the veins and seeds from the pods making mass production and grading of the Paprika possible.

Ferenc Horváth and Jeno Obermayer form Kalocsa developed the first non-pungent pepper variety in the world through cross-breeding, making a sweet paprika without the need to remove the viens and seeds.

There are 8 types or grades of Hungarian paprika varying in both colour and pungency.

  1. Special quality (Különleges) – this is the mildest of all paprikas and has the most vibrant red colour.
  2. Delicate (csíp?smentes csemege)-mild paprika with rich flavour.
  3. Excuisite delicate (csemege paprika) –slightly more pungent than the Delicate.
  4. Pungent Excuisite delicate (csíp?s csemege), even more pungent.
  5. Noble sweet (édesnemes) – the most common type, slightly pungent with bright red colour.
  6. Half-sweet (félédes) – a medium-pungent paprika.
  7. Rose (rózsa) – light red colour, mildly pungent.
  8. Hot (er?s) – the hottest of all paprikas, light brown-orange colour.

An excellent Hungarian Paprika is available from Seasoned Pioneers, please visit there web site for more information.

Found this on YouTube, gives you an idea of how it was done in the 1950’s

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