Paprika delicacy - original Hungarian

SHORT DESCRIPTION
This Hungarian paprika is distinguished by its unique and intense flavor. It is known for its mild, sweet aroma with subtle fruity notes. This characteristic aroma arises from the careful selection of the paprika peppers and the traditional production process. Paprika powder is made from the dried and ground fruits of the sweet pepper plant, an annual plant belonging to the nightshade family.

USE
Hungarian paprika is an essential ingredient in Hungarian cuisine and is used in many classic dishes, including goulash and paprikás csirke (chicken paprikash). It pairs perfectly with beef, pork, and veal, as well as lamb and poultry. Furthermore, it enhances fish and vegetables such as cabbage, tomatoes, mushrooms, and cucumbers. This versatile spice is also suitable for seasoning various soups, sauces, egg dishes, cheese dishes, and salads.

GOOD TO KNOW
We assess the quality of our paprika based on taste, origin, and ASTA value. The ASTA value measures color intensity. As a rule of thumb: the more intense the red color, the higher the ASTA value. Our paprika powders, depending on the harvest, have an ASTA value starting at 160. The typical value of conventional paprika powder is only 80-120. Our tin protects the powder 100% from light and air, thus preserving its aroma and color intensity for a long time.

TASTE
This variety is primarily known for its mild aroma and is significantly less spicy, or even non-spicy, compared to other paprika varieties such as "sweet" or "hot." "Delicatessen" paprika is famous for its delicate, fruity notes and is therefore mainly used for its flavor and color, not to produce heat.

PRODUCTION
Hungarian paprika possesses a strong regional identity and is considered a symbol of Hungarian culture and cuisine. Cultivation extends across various regions of Hungary, with some areas, such as Szeged and Kalocsa, being particularly renowned for their high-quality paprika powder. The harvested peppers are strung on cords and sun-dried for approximately three to four weeks before being finely ground. Different flavor profiles are achieved depending on whether the seeds and ribs of the bell peppers are ground along with the paprika. As a general rule, the more intense the red color, the milder the paprika.