Need Hungarian Translation?
Find language Translators
Hungarian Paprika
Paprika is a spice made from the grinding of dried sweet red bell peppers (Capsicum annuum). In many European countries the name paprika also refers to bell peppers generally. The seasoning is used in many cuisines to add colour and flavour to dishes.
According to the Oxford English Dictionary, the word comes from the Hungarian "paprika", which derives from the Serbian "paprika", which is a diminutive of "papar", which in turn was derived from the Latin "piper", for "pepper."
Paprika is used as an ingredient in a broad variety of dishes throughout the world. Paprika (pimenton in Spain, colorau in Portugal, chiltoma in Nicaragua, but these "paprikas" are not made exclusively from bell peppers, other varieties are used, and there are several hot and sweet "paprikas") is principally used to season and colour rices, stews, and soups, such as goulash. In Spain, Germany, Hungary, Slovakia, Bosnia and Herzegovina, Croatia, Serbia, Bulgaria, Turkey and Portugal, paprika is also used in the preparation of sausages as an ingredient that is mixed with meats and other spices. Paprika may be smoked for additional flavour.
In India, a similar powdered spice comes from a fruit locally called 'deghi mirchi', which is grown widely and takes on a slightly different flavour depending on local soil and climatic conditions. The hottest paprikas are not the bright red ones, but rather the palest red and light brown coloured ones.
Types of Hungarian paprika (Hungarian name in parentheses):
Special Quality (Kulonleges): The mildest and brightest red of all Hungarian paprikas, with excellent aroma.
Delicate (Edes csemege): Ranging from light to dark red, a mild paprika with a rich flavour.
Exquisite Delicate (Csemegepaprika): Similar to Delicate, but more pungent.
Pungent Exquisite Delicate (Csipos Csemege, Pikans): A yet more pungent Delicate.
Rose (Rozsa): Pale Red in colour with strong aroma and mild pungency.
Noble Sweet (Edesnemes): The most commonly exported paprika; bright red and slightly pungent.
Half-Sweet (Feledes): A blend of mild and pungent paprikas; medium pungency.
Hot (Eros): Light brown in colour, this is the hottest of all the paprikas.
In some languages, such as Dutch, the word "paprika" is used for the fruit, the bell pepper, of which the spice is made.A red powder made from grinding dried sweet red peppers; used as a garnish and seasoning. The color varies from bright orange-red to deep red, depending on the peppers used. Most commercial paprika comes from Spain, South America, California and Hungary. Hungarian paprika is thought to be the finest, and will be labelled as from the Szeged region.
In Hungary there are six classes or types of paprika ranging from delicate to hot. To maintain the stronger taste that consumers expect, some spice companies add cayenne to heat up Hungarian paprika. Commercial food manufacturers use paprika to add color. If a food item is colored red, orange or reddish brown and the label lists "Natural Color," it is likely paprika. Paprika releases its color and flavor when heated. Thus, sprinkling ground paprika over colorless dishes may improve their appearance, but does little for their flavor. Similarly, if you want to color the contents of a dish, stir the paprika into a little hot oil before adding.
Translation Agency | Spanish Translation | French Translation | German Translation | Japanese Translation | Translater |
hungarian translation hungarian hungary hungarian goulash budapest hungary st elizabeth of hungary hungarian empire hungarian rhapsody hungarian revolution hungarian dance hungarian food hungary map hungarian christmas hungarian flag hungarian river hungarian paprika hungarian embassy hungarian wine capital of hungary hungarian music