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Few countries are as entwined with a spice as Hungary is with paprika. It’s officially the national spice of Hungary and there’s a real cultural pride for this fiery red powder. There are two paprika festivals and even two paprika museums. Plus, paprika is crucial to authentic Hungarian cuisine, from goulash to paprikash.
So how did we get here? How did a country far away from typical hot pepper haunts become known for this delicious chili pepper based spice? What does the region’s earth and climate bring to the flavor? And what differentiates the many types of Hungarian paprika (yes, there are many)? Let’s break it all down.
Paprika is the Hungarian word for pepper and comes from the same Greek root, which is piperi. It is the dried and powdered form of chili peppers. Chilies were brought back to Europe by Christopher Columbus after his voyages to the Americas. Chili peppers were referred to as Indian pepper by Spanish explorers because they were cultivated by Native Americans and had a fiery bite that was similar to that of black pepper, with which the Europeans were more familiar.
Less than a century after the return of Columbus, chili peppers had become a fixture in many European homes as a houseplant. They would make their way from Spain to France and then to England. Eventually, they were brought to Hungary by the Turks; however, it would be a while before paprika became a fixture in Hungary’s food culture. As with many food items all over the world, chili peppers became popular among the lower classes over time and eventually became identified with Hungarian cuisine as we know it today. By the end of the 18th century, it was being used both as a food and as a medicine.
Hungarian paprika flavor: Sweeter than the rest…
Hungarian paprika is known for being sweet, which is a result of Hungary’s climate and the growing season. The Hungarian paprika growing season lasts seven months, a part of which is in the cooler months; the peppers are harvested in September. The relatively low temperature allows the paprika chili peppers to retain their sugar, which is what gives Hungarian paprika its distinctive sweetness and bright red color. When those same peppers grow in warmer environments, the paprika made from them is a darker red and less sweet. The cities of Kalocsa and Szeged are the main centers of paprika production in Hungary. This is because they have the highest number of sunny days per year.
Hungarian paprika types: A pepper scale in the pepper scale
In Hungary, paprika has evolved into eight distinct varieties. Yes, it is literally a pepper scale in the pepper scale. Hungarian paprika types range from mild to relatively hot (think cayenne level heat at max). Let’s review each from mild to hot, including notes on each paprika type’s flavor.
Kulonleges
This translates to special and indicates that this paprika is special quality paprika. Kulongeles paprika is the mildest of the paprikas in terms of heat, but has an excellent flavor.
Csípmentes Csemege is the delicate variety of Hungarian paprika. Like the kulonleges, it has a mild taste but it varies from a light red to a dark and intense red.
Csemege or Csemegepaprika
Csemege is categorized as exquisite delicate and has a similar taste to Csipmentes Csemege but with a slightly spicier taste.
Csípos Csemege
The Csípos Csemege variety of paprika is similar to the Csípmentes Csemege and Csemege varieties but has a more pungent heat.
Edesnemes
The best known Hungarian paprika outside of Hungary is the Edesnemes variety. It is the variety that gets exported the most. It is bright red and has a very mild heat.
Feledes
The Feledes type of Hungarian paprika is made by combining hot paprika and mild paprika to arrive at a blend that is moderately pungent.
Rozsa
The Rozsa paprika variety is paler than the other types of paprika and has a light pungency.
Eros
The Eros variety of paprika is the hottest paprika. It is closer in color to a brownish orange than it is to red.
In addition to the powdered forms of the spice above, paprika is also sold in paste form. Paprika paste is typically packaged in a tube or small jar and can be used in most of the dishes that require paprika powder.
UPDATE NOTICE: This post was updated on September 5, 2019 to include new content.
On September 1st daily papers announced that in Bács-Kiskun County the Animal Sanitary and Food Inspection Service found aflatoxin in imported paprika. On October 27th the Hungarian Government ordered food retailers to withdraw all products containing paprika.
The paprika color scale from ASTA has ratings for paprika color. The higher the rating, the brighter the paprika's hue. In the United States, paprika has an average value of 120, and oleoresin paprika ranges from 500 to 3,500. Obtain the IC Color units by multiplying the ASTA color unit value by 40.
Soon, working-class Hungarians realized paprika could be used in traditionally bare-bones dishes like goulash (gulyás) to pack a cost-effective punch. During the culinary revelations of the last century, chefs realized the paprika's color made their food look more appetizing and added a refined taste as a side effect.
Hungary banned the sale of its signature spice, paprika, on Wednesday after moldy toxin was found in products sold by three companies. The ban will last until tests determine how much paprika has been affected by aflatoxin, which is produced by mold, said Health Minister Jeno Racz.
Paprika is the Hungarian word for pepper, and Hungarian-style paprika is not smoked, but rather fairly sweet. It was the Turks who introduced the chilies to Hungary, and it's a very popular spice in Hungarian cuisine, giving distinctive flavor to soups and stews such as chicken paprikash and beef goulash.
McCormick® Culinary® Hungarian Style Paprika uses only the highest quality peppers to deliver a sweet and slightly pungent flavor, and a deep red color.
Spanish paprika is typically of the sweet variety and is made from Spanish chiles. Hungarian paprika is often lauded as the most desirable and most flavorful iteration of the spice. It can be either hot or sweet and is made using ground Hungarian paprika chile peppers.
The rose paprika of Hungary is generally considered the finest variety. It is made from choice dark red pods that have a sweet flavour and aroma. A sharper Hungarian variety, Koenigspaprika, or king's paprika, is made from the whole pepper.
It even reduces premature wrinkles and gives your skin a fresh glow. Paprika also strengthens the blood and veins, which makes it highly effective in diminishing and preventing the spidery veins that can show up on your temples, arms and legs.
Can Smoked Paprika be bad for you? Smoked Paprika contains high levels of sodium and fat which can increase your intake of unhealthy substances if used in large amounts. Luckily it is used in such small amounts, the positives probably outweigh the negatives.
In Hungary, a typical breakfast may consist of fresh bread, cold sausage type minced meat products (such as kolbász or szalámi), some vegetables or jam.
Gulyás, known to English speakers as goulash, is a spicy meat stew containing lots of paprika pepper. Originally, it was eaten by the country's cattle herders and stockmen.
#6 - In Hungary, people usually eat dinner between 7 and 9 p.m. and it's the main meal of the day. For the best experience, try booking a table for 8 p.m. Most fine dining restaurants turn only one table an evening, meaning that you should be able to score an 8 p.m. reservation.
Spanish paprika is typically of the sweet variety and is made from Spanish chiles. Hungarian paprika is often lauded as the most desirable and most flavorful iteration of the spice. It can be either hot or sweet and is made using ground Hungarian paprika chile peppers.
When stocking up your spice rack you probably don't expect your garlic to be filled with white pepper or your paprika mixed in with brick dust. Unfortunately that might be the reality, thanks to rogue manufacturers (aka 'food fraudsters') making a profit using cheap ingredients to bulk out their product.
When Hungarians speak of “paprika,” they could be referring either to the whole pods of different members of the capsicum family or to the spice obtained from them. Fresh bell peppers, for example, feature just as largely in many Hungarian dishes as the spice does, and they are equally popular raw.
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