Hungarian paprika

Where does paprika come from, there are several answers to this question: comes from slopes of the Himalayas, Columbus brought it to Europe from Amerika with the potato, originates from Central Amerika or it was grown in India first…

Charles Gundel, one of the biggest personalities of the Hungarian gastronomy states that Spanish pimiento paprika arrived with Columbus indeed, but the Hungarian capsicum paprika got to us from India , via Persia by Turkish people in the sixteenth century. This theory seems true since paprika has been titled as 'Indian pepper' for centuries.

Paprika is not simply a spice for the Hungarian gastronomy, but it is an organic part of that because of its special, unique aroma, and its beautiful colour.

In Hungary mainly in the southern regions circumstances for growing paprika are perfect The daily average temperature, the quantity of the sunshine and moisture are all suitable. The most famous Hungarian paprika producer cities are Szeged, Kalocsa and Szentes.

Quite a lot scientists dealt with paprika in connection with its effects to the human organism. Professor Albert Szent-Györgyi—a Hungarian physiologist who won the Nobel Prize in 1937—discovered that there is no other friut or vegetable which contains that much C-vitamin like paprika does. Its C-vitamin content is five times bigger then in lemon or in orange.

In the 1950s nobody knew how to make the paprika less spicy. In 1959 brothers Pálffy made a historical discovery in the city of Szeged, they realized that if they remove the veins from the paprika its sharpness comes to an end. With this method they invented something brand new: the Szeged Noble Sweet Paprika. The newly tamed paprika created a sensation and became popular all around the world.

The Hungarian paprika producers managed to improve a variety which remain sweet even if seeds and veins are not removed. Currently there are five kinds of paprika milling on the market: the delicacy, the noble sweet, the semi-sweet, the rose and the hot pepper.