It's THE essential spice for Hungarian cuisine, giving food color and taste!
I've been using Paprika for quite some time, well before I could drive a car. In fact, I even remember as a child adding it to my oatmeal ... today I wouldn't recommend that but I have seen friends adding it to their scrambled eggs!
My grandmother used lots of Paprika in her dishes ... my two favorites were Chicken Paprikas and Veal Paprikas! She didn't really add it if at all to her most delicious Stuffed Cabbage. Absolutely fabulous!!!
Do YOU love Paprika?
Paprika and Cumin Art Print
Eason, Lorry
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Paprika :: Hungarian Spice
Paprika FAQs
A closer look ...
Paprika is a spice made from the grinding of dried fruits of Capsicum annuum (e.g., bell peppers or chili peppers). In many European languages, the word paprika also refers to bell peppers themselves. The seasoning is used in many cuisines to add color and flavor to dishes. Paprika can range from sweet (mild, not hot) to spicy (hot). Flavors also vary from country to country.
Derivation of Paprika . . .
The word comes from the Hungarian "paprika", which derives from the Serbian "paprena", which means "the one that is hot" and it is derived from Serbian papar "pepper" which in turn was borrowed from the Latin "piper", for "pepper."
Paprika comes from dried sweet red bell peppers!
Bell pepper FAQs
Still Life with Paprika Art Print
Van Riswick
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Bell pepper is a cultivar group of the species Capsicum annuum. Cultivars of the plant produce fruits in different colors, including red, yellow, green and orange. Bell peppers are sometimes grouped with less pungent pepper varieties as "sweet peppers". Peppers are native to Mexico, Central America and northern South America. Pepper seeds were later carried to Spain in 1493 and from there spread to other European and Asian countries. Today, Mexico remains one of the major pepper producers in the world.
Keep away from light!
Paprika deteriorates quickly, so it should be purchased in small quantities and kept in airtight containers away from sunlight.
It's a member of the species Capsicum Annuum
Capsicum annuum is a domesticated species of the plant genus Capsicum native to Mexico.
How hot is it?
Hotness Scale: 2-7
Types of Hungarian Paprika
Did you know there were so many?
Souvenir Bags of Paprika with Spoons for Sale, Budapest, Hungary Photographic Print
Smith, Jonathan
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- Special Quality (Különleges): The mildest and brightest red of all Hungarian paprikas, with excellent aroma.
- Delicate (Édes csemege): Ranging from light to dark red, a mild paprika with a rich flavour.
- Exquisite Delicate (Csemegepaprika): Similar to Delicate, but more pungent.
- Pungent Exquisite Delicate (Csípos Csemege, Pikáns): A yet more pungent Delicate.
- Rose (Rózsa): Pale Red in colour with strong aroma and mild pungency.
- Noble Sweet (Édesnemes): The most commonly exported paprika; bright red and slightly pungent.
- Half-Sweet (Félédes): A blend of mild and pungent paprikas; medium pungency.
- Hot (Eros): Light brown in colour, this is the hottest of all the paprikas.
Flavor Range
Paprika ranges from sweet and mild to pungent and fiery.
Sweet Hungarian Paprika
Hot Hungarian Paprika
Paprika being made in a factory
Authentic and Hungarian!
Hungarian food lens ...
You'll find Paprika in Hungarian food!
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Hungarian Goulash
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Do you remember having stew as a child? I hope you liked it! It sure seems like I used to have lots of stew when I was younger. Think of this as a stew, a stew Hungarian style. That's Hungarian Goulash. Goulash is kno...
Paprika nutritional data courtesy of www.NutritionData.com.
Paprika pics
at market
Ugnsbakade grönsake...
Ugnsbakade grönsake...
Ugnsbakade grönsake...
Ugnsbakade grönsake...
Buy a Hungarian cookbook!
Cooking the Hungarian Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)
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An introduction to the cooking of Hungary, including recipes for such dishes as goulash, stuffed peppers, and paprika chicken. Also discusses the geography and history of this central European country.
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Hungarian Paprikash video
Cooking Hungarian Paprikash
This receipt was handed down from parents and most certainly is Americanized and not authentic Hungarian. But it does connect us with our heritage and so we like it none the less. Hungarian Paprikash is a delicious dish. I really do not measure, but You can Google for exact receipt amounts. Use Veal or Chicken (for Chicken Paprikash), sour cream, onion, Paprika (which is a roasted ground sweet red pepper), cooking oil, buttered egg noodles. Stir often when simmering. Simmer at least 30 minutes after browning the meat. A 60 or even 90 simmer is even better. Goes great with Merlot. Music: "Hungarian Rhapsody" (#5 I believe) by Brahms. Processed Midi file from www.archive.org, indicated as being in the Public Domain. (Sorry the video cite the song from Liszt but it is indeed Brahms). This was taped December 2006 - finally got around to finishing the editing 9 months later!
Runtime: 237
16106 views
91 Comments:
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Another red spice you might like ...
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Drop me a line ... love Paprika?
So, are you a fan of Paprika? What's your favorite type of Hungarian Paprika? What food do you like to spice with Paprika?
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Reply
- akarki akarki Dec 17, 2009 @ 12:59 pm
- I am Hungarian and i love your lens, very informative, indeed. I did link your lens to my lens about "paprikash" ,how we cook it at home, not how i saw in the cooking sites...i am unhappy with the gulash recipes also, i will write about the "Szegedi gulyas" wich is the best.
Oh, and to answer, my favorite paprika is the mild one, but in my own plate i put a bit of the very hot too.
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Reply
- Barbara Barbara Jul 19, 2009 @ 8:47 pm
- I picked up some of the hot Hungarian paprika on a trip to Budapest, buy am unsure what to use it for. I tried it when making chicken paprikash and it was so spicy I really suffered after I ate it. What can I use this spice for?
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