Description of Szeged Spice Paprika
History of paprika:
Paprika orginated in Central and south America. It wasn’t until after the discovery of America, that it was brought to Asia and Europe. It first became popular in Portugal and from there slowly spread to other European countries.
Paprika first arrived in Hungary in the 1600s and It is widely believed that Széchy Mária, wife of count Wesselényi Ference was the one who actually introduced Spice Paprika to Hungary. The first species of Paprika were grown in the garden of the Franciscan monastery in Szeged. It was the peasants of (Alföld) known as the Great Plain region who realised that when Paprika was added to onions and fried in pork fat that the Paprika actually enhanced the taste and colour of the food immensly. Paprika has become the base for what most people know as Hungarian goulash and even today is the basis of many traditional Hungarian dishes. Paprika has completly transformed Hungarian cuisine as we know it today. Szeged Paprika has become a national symbol and is virtually found in every traditional hungarian dish you can think of (e.g.) Fish soup, Gulyas, and is essential ins stews and Hungarian spice sausages.
Description of Szeged Spice Paprika
Szeged Spice paprika powder or Szeged spice Paprika is produced in the Szeged region. Szeged Paprika grown from seed is nationally recognised and can also refer to the powdered spice made from various capsicum fruit). Capsicum annuum L. var. Longum DC. In this case paprika denotes the dried, ground spice.
Thanks to the spread of paprika in the Szeged region namely the sweet ground paprika with its distinctive sweet flavour and the hot varieties in addition to regional advantages and various traditional methods and the latest technologies employed in production and processing. Szeged has typically been associated with the best Papika around with its distinctive taste, colour and aroma.
Szeged Spice Paprika or Szeged Paprika is normally associated with the following plants and these varieties may be used as a raw material for the typically hot or sweet varieties of Paprika. Bíbor, Bolero, Délibáb, Fesztivál, Folklor, Kárminvörös, Mihályteleki, Napfény, Remény, Rubinvörös, Sláger, Szegedi F-03 (hot), Szegedi non-hot 57-13, Szeged 178 (hot), Szegedi 179 (hot), Szegedi 20, Szegedi 80, Viktória, Zuhatag. We mostly process the most popular varieties of Paprika.grown in the region.
„Szegedi fűszerpaprika-őrlemény” vagy „Szegedi paprika” main characteristics
Visible characteristics when evaluating
Szeged Spice Paprika powder or Szeged Spice Paprika are its distinct colour, flavor and aroma, and the cleanliness of the product. Thanks to Homogeneous grinding, the finest powder is obtained, delicate not grainy. The characteristically sweet flavour of the ground Paprika stems from the condensation that takes place between part of the sugars and part of the pod’s protein content namely the carmalisation of the sugar caused by the drying and grinding process. The aroma is intense, spicy and evocative of baked vegetables. Flavour is sweet remenicent of baked buternut squash and garden plants, long lasting, mellow non pungent, Capsaicin in this case not exceeding100 mg/kg értéket, if the capsaicin content is between 100-200 mg/kg then it is consedered mildly hot on the other hand if it exceeds 200 mg/kg then it is considered to be hot.
Certified as having a protected designation of origin in the same geographical area. Traceability
Production of Spice Paprika or Szeged Paprika must be carried out according to strict procedures and contols from start to finish. Traceabiltiy of seeds and raw materials and all aspects of production of Szeged Paprika must be ensured by the documents generated from raw materials to the finished product. Every stage of production is carefully monitored at all levels. Traceability of products is ensured by the document s provided by the producers and processors at every stage of production best before dates, lot numbers, and numbered labels are issued by the consortium and must be strictly complied with at all times.
