PAPRIKA
One cannot visit Hungary without thinking of paprika, the red gold. Paprika is the traditional image of Hungary. There is a small Paprika Museum in historic downtown Kalocsa that is quite interesting.
A museum docent told us, “Incas and Indians (from India) were the first to use paprika. Ground paprika went from South America to Spain in the 15th century. In colonial times, the pepper was introduced to Africa, China, Japan and Thailand. The Ottomans took it to Turkey. Pepper oil was used to treat arthritis and rheumatism. The first mention of paprika in Germany is found in 1542, where it was used as a container plant. In 1932 a Hungarian devised a way to de-vein the peppers and extracted vitamin C. He won a Nobel Prize for this feat in 1937. Actually the vitamin C in peppers far exceeds that in citrus fruits!”
A museum docent told us, “Incas and Indians (from India) were the first to use paprika. Ground paprika went from South America to Spain in the 15th century. In colonial times, the pepper was introduced to Africa, China, Japan and Thailand. The Ottomans took it to Turkey. Pepper oil was used to treat arthritis and rheumatism. The first mention of paprika in Germany is found in 1542, where it was used as a container plant. In 1932 a Hungarian devised a way to de-vein the peppers and extracted vitamin C. He won a Nobel Prize for this feat in 1937. Actually the vitamin C in peppers far exceeds that in citrus fruits!”
The plants grow well in the hot, dry plains of Hungary, and the cities of Szeged and Kalosca are famous for their paprika. One needs a special license to grow the paprika peppers commercially.
Sometimes, very hot paprika is called Cayenne pepper, but Cayenne pepper is ground from a slightly different pepper plant. Paprika does not develop any flavor until heated.
Many recipes start by heating the spice in a little oil, then adding the rest of the ingredients. The bright red color adds an attractive garnish but no flavor to many dishes, such as deviled eggs. Paprika is found on all Hungarian restaurant tables beside the salt and pepper.
Paprika farming is very labor intensive. The plants need sun and water, sun and water and more sun and water. Paprika farmers grow seedlings, plant, hoe, plow, manually harvest and process the paprika pods the same way their ancestors did centuries ago, thus preserving not only the traditions of their forefathers, but also the quality of the paprika powder.
Pepper garlands hung everywhere. Paprika mixed with butter or other spreads (maybe cream cheese would be good) is also used as a bread spread or meat accompaniment.
Paprika is available for sale everywhere in all kinds of packaging, and of course a good amount of it came home with me to share with friends..
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