Welcome Canadian Hungarians
to a home for Canadians with Hungarian heritage.

"Paprika"

     The 4th most used spice and probably the least understood with the best potential to improve enjoyment.

Typical use....

     Paprika comes in shades of red and orange that lets it act as a great natural colour enhancer. Long after aroma and flavor have left and the best by day has past it is still frequently still the colouring on devilled eggs.
     Fresh paprika, on the other hand, generates a meal to be remembered. Delicate aroma, sweet taste or pungency, focus flavor. Paprika even comes with an overpowering wood smoke. Each brings characteristics that make a meal unique until oxygen, heat and light remove those characteristics. Buying quantities that can be used within 9 months is ideal. What remains 18 months after production can still be used for colouring but the true paprika experience will be gone.
     Paprika heated in oil or water releases its aroma and flavor - an easy integration in to the preparation process. If over heated on its own it quickly burns, like many spices.

The grades and types of paprika....

     The American Spice Trade Association have established ASTM ratings for paprika. The range from 80ASTA (light orange) to over 160 ASTA (bright red) reflects; the surface apparent color of the paprika, extractable colour and carotenilds of the paprika.
     The Hungarian classifications for paprika allow characteristics of the harvest to be understood over time. Hungarian harvests show ASTA numbers in the 200 to 300 range that reflect their beautiful red colouring. Aroma and taste also are important to meal enjoyment. The Hungarian classifications identify what users can expect from the paprika. Their classifications are:
         • Kulonleges (Special Quality) - The brightest red of all Hungarian paprika with excellent aroma and a mild taste.
         • Edes csemege (Delicate) - A mild paprika with rich flavor that features a bright light to dark red color.
         • Csemegepaprika (Exquisite Delicate) - Like Delicate that is more pungent.
         • Csipos Csemege, Pikans (Pungent Exquisite Delicate) - Strong pungent.
         • Rozsa (Rose) - Pale red in colour with strong aroma and mile pungency.
         • Edesnemes (Noble Sweet) - Bright red and slightly pungent ( the most commonly exported paprika).
         • Feledes (Half Sweet) - A mix of mild and pungent paprika.
         • Eos (Hot) - Light brown and with a hot flavor.

Storage....

     Once opened, store paprika in cool, dry, and air tight container away from light to preserve its freshness. At 5 to 10C away from light it will store for 9 to 18 months while at 20 to 25C 1% of the quality will be gone every 10 days.