Hungarian Paprika- بودرة الفلفل الرومي
By: Anonymous

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Like all capsicums, the paprika varieties are native to South America. Originally a tropical plant, it can now grow in cooler climates. In Europe Hungary and Spain are the two main centres for growing paprika peppers, though these varieties have evolved into much milder forms than their tropical ancestors. Hungarian paprika is known as stronger and richer than Spanish paprika, which is quite mild, though through controlled breeding they are becoming more alike. To maintain the stronger taste that consumers expect, some spice companies add cayenne to heat up Hungarian paprika. It is also produced and used in Turkey, Yugoslavia and the United States. The Spanish grades of pimentón are dolce (sweet), agridulce (semi sweet) and picante (hot). It is also graded for quality, depending on the proportion of flesh to seeds and pith. In Hungary there as six classes ranging from Kulonleges (exquisite delicate) to Eros (hot and pungent). Commercial food manufacturers use paprika in cheeses, processed meats, tomato sauces, chili powders and soups. Its main purpose is to add colour. If a food item is coloured red, orange or reddish brown and the label lists ‘Natural Colour’, it is likely paprika.

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Translations: Ungārijas Paprika, Vengrijos Paprika, Maghiară Paprika, Mađarska paprika, Hungary Paprika, Węgierski Paprika, Hongaarse Paprika, हंगरी लाल शिमला मिर्च, Paprika húngaro, Венгерская паприка, Ουγγρικά Πάπρικα, الهنغارية الفلفل الأحمر, 헝가리어 파프리카, Maďarské Paprika, Hungaria Paprika, Hungarian paminton, 匈牙利辣椒粉, Pebre vermell hongarès, Madžarski Paprika, Maďarskej Paprika, Paprika ungherese, הונגרית פפריקה, Ungerska Paprika, Мађарски Паприка, ハンガリーパプリカ, Paprika hongrois, Ungarischer Paprika, Ungarske Paprika, Ungarsk Paprika, Pimentón húngaro, Угорська паприка, Unkarin Paprika, Унгарски червен пипер