Paprika Hot - Original Hungarian
- Original Hungarian paprika in the best quality!
- Known for its intense spiciness - gives dishes a piquant and fiery note.
- Provides a deep paprika flavor.
USAGE
Hungarian paprika is an indispensable part of Hungarian cuisine and is used in many classic dishes, including goulash and chicken paprikash (Paprikás csirke). It harmonizes excellently with beef, pork, and veal, as well as with lamb and poultry. Furthermore, in addition to fish and vegetables, it refines spicy soups, such as tomato or goulash soup, pan-fried dishes, spicy sauces, roulades, meatballs, sauerkraut, and bell pepper and tomato dishes. In short: use it for dishes that should taste hot and spicy.
We measure 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. Depending on the harvest, our paprika powder ranges from at least 160 ASTA. In comparison, the normal 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 over a long period.
Hungarian paprika possesses a distinct 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 powders. The harvested fruits are threaded onto strings and dried in the sun for about 3-4 weeks before being finely ground. Depending on whether the seeds and ribs of the bell peppers are ground along with the flesh, different flavor intensities are produced. As a general rule: the more intense the red color, the milder the paprika.
The taste is piquant and spicy, with the heat taking center stage. It gives your dishes a fiery kick and intense paprika note.
Details
Professionals about STAY SPICED!
HAYA MOLCHO
ROLAND TRETTL
TOM HEINZLE
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