Botanical Name - Capsicum annuum
Origin - Hungary
Flavor Profile - Flavor intensity ranges depending on region and pepper varieties, but all Hungarian peppers have a sweet, red pepper taste. Hungarian paprika is known for its spiciness, and is one of the most distinctive features of Hungarian cooking.
Paprika is a native of South America that was naturalized to Hungary and Spain. Hungarian paprika is the spicier of the two, and is what most people think of when they think paprika. Paprika is often used as a garnish in egg and potato dishes, and to add color. Its spiciness varies depending on the proportion of seed, rind and fruit in the ground powder and other varieties have been developed including smoked or roasted Paprika which adds a nicely rounded and mildly smoked flavor to culinary creations. While paprika does contain capsaicin, it’s one of the milder of the chilies, and is not often used medicinally. It is, however, high in vitamin C and carotenids, making it a healthy addition to the diet when eaten fresh.
Pairs with meats, vegetables, beans and sweet spices.
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