Szeged Paprika Powder Category: Hungaricum
Szeged paprika powder Category: Hungaricum Moo: „Blood of Szeged” (Sándor Bálint) Paprika Red, like blood, its taste can be spicy, sweet, hot. Its colour can be green and red, its form can be straight, sharp, rough… You can eat a lot but it isn't harmful, it is healthy food, rich in vitamins. You can eat it raw or in soups, stew or stuffed. You can make it in a lot of versions. Guess what!? This is paprika. You can know why it is so unique. Keep reading! Did you know? 1. Probably, Turkish merchants brought paprika into Hungary. 2. It has been growing in Europe since the 16th century. 3. In Szeged, Franciscans started to grow paprika. 4. High hours of sunlight helps its growing. 5. It helps curing rheumac illnesses and fever. 6. Till 1940, Hungarian paprika was naturally hot. 7. Meaning of “paprika-spling”: cung out the hot veins. 8. Capsaicin causes the hotness of the paprika. 9. Aer World War II, delicate paprika was produced by breeding. 10. In the interwar period, 10000 people grew paprika in Szeged and in its surroundings. 11. Szeged paprika is one of the main spices of the Hungarian cuisine (food seasoned with paprika, goulash, stew, fish soup, salami). 12. Typical method of its drying was to dry paprika garlands on the walls of the houses. 13. It contains a lot of important vitamins (A, B1, B2, C, P). 13+1. Albert Szent-Györgyi, Nobel-prized professor discovered vitamin C in paprika. Story of paprika Paprika in Lan: Capsicum annuum L.
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