Paprika Hungarian


Botanical NameCapsicum annuum

Common Name:

  • English: Paprika Hungarian  

Habitat: Hungary

Origin: Hungary

Harvested: Cultivated

Parts Used: Pods                                                                 

General Information:

Paprika is nothing more than dried and finely ground capsicums, and different regions grow peppers with different heat. Paprika is a powder made from grinding the pods of various kinds of Capsicum annuum peppers. Used for flavor and color, it is the fourth most consumed spice in the world and often appears in spice mixes.

Many kinds of peppers are cultivated in Hungary, including those grown specifically to be dried and ground into paprika. These include several kinds of long red peppers commonly used for making the milder paprika, and small round red also known as cherry peppers used for some of the hotter varieties of the spice. After being picked, the peppers are left to rest for two to three weeks, to let their flavor and color develop even further. Then they're washed, dried, and ground into a powder. Paprika is now such an important cash crop that the locals even call it "Red Gold."

Paprika is considered the national spice of Hungary and it appears in the country's most celebrated dish, goulash. These peppers were not introduced to Hungary until the 16th century, the spice symbolizes Hungarian cuisine and is an essential component of some of the best-known Hungarian dishes. Hungarian paprika is made from peppers that are harvested and then sorted, toasted, and blended to create different varieties. All Hungarian paprika have some degree of rich, sweet red pepper flavor, but they range in pungency and heat. Paprika gives these dishes their brilliant orange color, and the intense peppery flavor and aroma so characteristic of Hungarian cuisine. Paprika is a spice powder made from drying and then grinding the pods of several different types of Capsicum annuum peppers.

How to use:

As a spice.


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