hungarian paprika
Product Description
Although paprika is common today in Hungarian cuisine, it was introduced into Hungary by the Turks in the 16th or 17th century. Paprika powder is produced by grinding dried red peppers. Its pungency can range from sweet to mildly hot to very hot, depending on the type of pepper that the powder was made from. The color of the spice can vary as well, ranging from bright red to brownish red.
Today, due to the favorable climate and geographical conditions, Hungarian paprika has a bright red color and distinctive rich flavor that has allowed Hungary to become one of the leading paprika producers in the world. Kalocsa and Szeged in southern Hungary are the major Paprika producing regions as these regions are the sunniest in Hungary and Paprika plants need plenty of sunshine to become sweet and ripe.
Keep in mind that paprika can deteriorate quickly so should be stored in a cool dark place for no longer than six months. To give inferior paprika a stronger taste, some spice packagers blend it with cayenne pepper, so be wary of commercial brands
2 ounces
Today, due to the favorable climate and geographical conditions, Hungarian paprika has a bright red color and distinctive rich flavor that has allowed Hungary to become one of the leading paprika producers in the world. Kalocsa and Szeged in southern Hungary are the major Paprika producing regions as these regions are the sunniest in Hungary and Paprika plants need plenty of sunshine to become sweet and ripe.
Keep in mind that paprika can deteriorate quickly so should be stored in a cool dark place for no longer than six months. To give inferior paprika a stronger taste, some spice packagers blend it with cayenne pepper, so be wary of commercial brands
2 ounces
