All About Paprika | The National Spice of Hungary

Paprika also contains capsaicin, a compound found in peppers that has been shown to have a wide range of health benefits.

Dietary Usage: Consume in moderation

What is the Paprika story?

Christopher Columbus returned from the New World with his mistakenly named “peppers”. This was from his expeditions around Southern Mexico, Central America and the Antilles in the 15th century.

Till that time the Europeans (and everywhere else but North America) had never even seen one of these curious plants that originated in Mexico.

Paprika was first used to decorate the gardens of European nobility. From there, varieties of pepper eventually found their way to Turkey and, from there, to Hungary.

The word “paprika” is used in many non-English-speaking European countries to describe the pepper itself. Although in English it refers specifically to the red spice derived from dried peppers.

The New World Encyclopedia mentions, “The first note mentioning red pepper in Szeged, Hungary dates back to 1748, with the word paprika in an account book.”

Near the end of the 1800s — more than 300 years after the first pepper plant was grown in Hungary — paprika became a main part of Hungarian food preparations, although its earliest use was for treatment of intermittent fever.

Today, many claim the “best” paprika originates from the areas of southern Turkey where it’s now cultivated but it may be disputed.

What are the types of Paprika?

There are many paprika varieties depending on the spiciness you are looking for, but all of them has a uniquely rich and sweet flavor. As per the taste profile paprika can be sweet, hot or smoked.

However, as per Hungarian classification, there are eight different types of Hungarian paprika:

1. Különleges or special quality has the mildest taste and bright red color.
2. Csípősmentes csemege or delicate and is mild with rich flavour,
3. Csemege or exquisite delicate which is slightly more pungent than the delicate.
4. Csípős csemege or pungent exquisite delicate and is even more pungent
5. Édesnemes or noble sweet has a certain pungent smell and a sweet taste.
6. Félédes or half sweet paprika is a semi-sweet variant with medium pungent profile.
7. Rózsa or rose has a pale red and yellow color and is mildly pungent
8. Erős or hot is the hottest of all paprika with a light brown-orange colour.

What are the taste profiles of Paprika – Sweet Paprika, Hot Paprika & Smoked Paprika?

As per the taste profile paprika can be sweet, hot or smoked.

1. Sweet paprika – A spice jar labeled as just “paprika” is on the sweet side. It doesn’t have much heat at all, instead, its flavor is fruity. It’s the most mild paprika & is used in spice rubs, sauces, chilis, or braises like pulled pork. Sweet paprika spice is ground only from the flesh of the peppers without seeds, where a majority of heat is stored.
2. Hot paprika – Made with extra-spicy red peppers, hot paprika is, of course, hot. Hot paprika is made from peppers that are cultivated for heat, where seeds and other plant materials are also ground into the resulting powder.
3. Smoked paprika – Smoked paprika is made by actually smoking the peppers during the drying process. Smoked paprika can be made with either sweet or hot varieties. It adds a bold flavor to your dishes.

How long does paprika last?

Depending on the type and quality, the amount of time you can store Hungarian paprika can vary.

Most types can be stored up to a year in dark, cold and dry places. You can most likely use paprika even after a year, but it might lose some of its rich flavor and taste, which will naturally impact your dish.

How can I make paprika at home?

To make paprika at home is not a very difficult process, but it definitely consumes time. To make paprika powder at home, it is essential that you select thin-walled paprika for the drying process.

Thick wall paprika may cause them to rot during the drying process especially if you are in a humid location. Drying is the main reason why making your paprika takes a long time.

You need to store your peppers in a dry and dark place for a few months before you can grind the dried paprika into powder.