Red Paprika

 As far back as the nineteenth century it was noted that the life expectancy of the population around Kalocsa and Szeged was generally higher than the national average. One of the reasons for this, it is supposed, was their high level of paprika consumption. In fact, these two regions are Hungary's paprika growing centres, and rightly so, because they have the highest number of hours of sunshine, the most important factor in growing quality paprika, apart from specialist expertise. Hungarian paprika owes its world-wide reputation to its colour and aromatic qualities. In addition to environmental conditions, high standards of varietal development, and of growing and processing technology also contribute greatly to the cultivation of outstanding quality paprika. The growing of Hungarian spice paprika benefits from a successful combination of the personal care lavished on the product by small farmers and the efficiency of large-scale processing methods, supplemented by comprehensive quality assurance. Kalocsa-Szeged paprika is more than a spice: it is also a homeopathic medicine and even something to be enjoyed for its own sake. It is one of the fundamental flavours in Hungarian cooking, and it is by no means always hot, as many people new to Hungarian cuisine tend to think.

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