Wednesday, February 11, 2009

Hungarian Palette

More kind of paprika than you thought existed exist:

The King of Hungarian cuisine, is without doubt, the vivid red spice called paprika. Introduced by the Turks during their 16th - centuary occupation of Hungary, the world's finest paprika is produced here. Varying in strength and color from mild and sweet to hot and cold pungent and from bright red to slightly brown, it is a tremendously versatile spice. Paprika is the finely ground powder obtained from dried peppers known as Capsicum annum. These aren't the bell peppers that we are accustomed to but rather a conical, horn- shaped pepper that grows about 4to 6 inches long and 1to 2 inches in diameter. Fields of these colorful peppers stretch across southern Hungary near Szeged, the paprika capital. The peppers are harvested in late summer, dried and then ground into diffrent strength paprikas depending on the ratio of flesh, seeds, and ribs used. There are six varieties of paprika:


KULONLEGES: Delicate with a bright red color. Hardly spicy at all and by far the most beautifully hued.


CSMEGES: Mild mannered with justa touch of heat.


EDES NEMES: Known as "noble sweet" in spice circles. It is by far the most popular of paprikas, and since it is only slightly hot, it is the most versatile.


FELEDES: A semisweet just a little hotter than Edes nemes. You don't need much to add a bit of fire to dishes.


ROZSA: Rose colored, this cariety is paler, spicer, and more perfumed than the others. Used in spicy dishes.


EROS: Hot and very spicy. The color varies from slightly yellow to brown.


Your choice of paprika depends on your taste, but generally the milder ones are used in cooking, while the hotter versions appear tabletop for the personal addition of fire to dishes.


Amazingly versatile, paprika isn't like most other spices that are doled out in pinches and tiny spoonfuls. It is boldly scooped and measured into many soups, stews, and sauces. Paprika is best known for its presence in Hungary's national dish - goulash. Paprika also adds lovely color to recipes and varying amounts of fire depending upon your choice of strength.


Need any hungarian recipes and recipes with paprika mail me at:


satheep@yahoo.com or sathishmanjitha@gmail.com

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