Sweet paprika - original Hungarian

SHORT DESCRIPTION
Hungarian paprika is distinguished by its unique and intense flavor. It is known for its mild, sweet aroma with slightly fruity and spicy nuances. 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 from 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 the 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 powder, depending on the harvest, has an ASTA value of at least 160. In comparison, the typical value for conventional paprika powder is usually between 80 and 120. Our tin protects the powder 100% from light and air, thus preserving its aroma and color intensity for an extended period.

TASTE
This paprika is characterized by a mild sweetness accompanied by a light, paprika-like aroma. It is slightly less fruity than "delicatessen paprika" and typically contains no spicy components. Sweet paprika offers a pleasant, gentle spiciness and is ideal for adding color and a mild paprika flavor to dishes without adding 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.