Paprika Pepper, National Spice of Hungary, a Food Souvenir

Did you know Paprika pepper is the national spice of Hungary?

This post is dedicated to this spicy spice – Paprika Pepper. Paprika is used by Hungarians in their most celebrated dish Goulash. The fiery seasoning is devoured by Hungarians on an average of half a kilogram a year.

Due to the country’s cool growing season, the paprika retains sugar in the spice. This is one of the reasons why Hungarian paprika peppers are sweeter and most sought after.

Paprika from Hungary

Paprika Pepper, national Spice of Hungary

Hungarian paprika has an elaborate process of making from peppers. After peppers are harvested, they are sorted, toasted, and blended to create different varieties.

All Hungarian paprikas have some degree of rich, sweet red pepper flavor, but they range in pungency and heat.

The 8 grades of Hungarian paprika are:

  1. különleges (“special quality”; mild and most vibrant red)
  2. csípősmentes csemege (delicate and mild)
  3. csemege paprika (similar to the previous but more pungent)
  4. csípős csemege (even more pungent)
  5. édesnemes (“noble sweet”; slightly pungent and bright red)
  6. félédes (semi-sweet with medium pungency)
  7. rózsa (mildly pungent and pale red)
  8. erős (hottest and light brown to orange).

In the US, what is marketed as Hungarian sweet paprika is usually the édesnemes variety.

Paprika food souvenir

Paprika Pepper Food Souvenir from Hungary

Paprika, national spice of Hungary can be found in every shop there. Almost all the souvenir shop we visited in Budapest had this spice suspended in bunches.

Initially I assumed these bunches are for some kind of good luck, later I was told by Antal Halmos, it is the national spice of Hungary.

In India too paprika are consumed, these are sold in shops too but never displayed in such an aesthetic manner. I simply had to photograph. Have a good look at the picture below. It stuns me even today!

Paprika national spice of Hungary

Some trivia about Paprika Pepper

1. In 1920s, unmarried women or women with older children picked peppers. That was because the peppers were of hot variety and could be used only after the pith was removed.

2. A Hungarian botanist cultivated a new, naturally sweet variety. They are sweet enough to use in desserts. Imagine, they make paprika cake!

3. Hungarian scientist Albert Szent-Györgyi won Nobel Prize in 1937 partly for the discovery of vitamin C. He also found a high vitamin C content in paprika peppers and learned to extract it.

4. Vitamin C crystals from paprika peppers is used by people suffering from scurvy.

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