Sweet Paprika from Hungary

€7.30

Tax included

Our paprika is Paprika from Hungary. It is a sweet paprika delivering sweet notes, a slight bitterness and a real pepper scent. All the historical and aromatic origin of this spice is preserved in the berlingot.

Paprika is easy, it goes well with a lot of spices.

Net weight : 20g
Usage : Everywhere! as the final spice of a dish or sprinkled when serving
Dimensions :
Recyclable box and cartons : Sorting paper / cardboard

History

Plant & perfume

Paprika (Capsicum annuum) is a pepper. The plant is sixty to seventy cm tall, with small, elegant shiny green leaves, producing five to ten peppers per plant. The spice is simply that bell pepper or sweet pepper. It is picked at maturity from the end of August-beginning of September. It is then placed on racks for a fortnight to increase its tint. It is then dried completely. It will then be transformed into powder.

It is a fragile spice. Indeed its perfumes disappear very quickly as soon as it is crushed. In a pod it will bring you both all its original flavors and a flamboyant color to your preparations.

Sweet Paprika from Hungary Max Daumin - History

Benefits

Cooking and Virtue

Alone or mixed with other spices, it will brighten up your dishes such as poultry, lamb, chili con carne, soups, vegetables, legumes. It also goes perfectly with cheeses.

It can also be used as a final spice: sprinkled on salads, rice, legumes and offers a nice decorative effect.

Origins

A long journey

Like all peppers, it first originated in Central America. Brought by Christopher Columbus to Europe, it was introduced into Hungary in the 17th century by the Ottoman Empire during its various conquests of territory.

Only paprika from Hungary can be called paprika, it is of protected origin. Ours comes from the Szeged region in southern Hungary, the original cradle of Paprika. It was the famous cook Georges Auguste Escoffier who introduced it In 1879, to the Grand Hotel de Monte-Carlo; paprika from Szeged. By putting chicken with paprika and Hungarian goulash on the menu, he made this spice known.