The History Of Hungarian Paprika
Probably the most famous Hungarian courses are goulashy and paprikashy, but Red pepper (paprika) is the culinary image of Hungary. Every region of Hungary has own peculiar food. Balaton neighborhood is well-identified for its fish programs; Great Hungarian Plain (Great Pannonian Plain) - for its potato programs, Ungarische Spezialitäten Northern a part of Hungary is famous for game programs, Southern Hungary - stewed paprika and tomatoes (lecho). Also there are highly nationwide meals - stewed lamb with tarragon and stewed in grease paprika and tomatoes. The plant paprika was dropped at Europe in the end of 15 and the start of sixteen century simultaneously from west and east. Paprika was spread in Hungary during Turkish dominion (1541-1686). Turks introduced paprika from Persia. Small, candy-scented and hot Hungarian paprika is similar to Indian kind of red pepper. Spanish paprika (Pimiento) was brought from Latin America by Christopher Columbus. It is larger, pulpy, with sweetish taste, however with out especial scent.
Paprika is growing in every single place in Hungary, but in Nice Pannonian Plain there are one of the best circumstances for it. Southern cities Szeged and Kalocha are additionally well-known for his or her wonderful red pepper. You'll be able to see bunches of paprika at verandahs of peasant houses everywhere in this region and fields are glowing with vibrant red color. Hungarians taste with paprika almost all courses. Small, larger, scorching, candy, red, green and dried yellow paprika will be eaten uncooked.
Pork grease and flour heavy sauce with spices kinds the essential of Hungarian Courses. Smoked sausage slices and sour cream are widely used in cooking. All that number of different ingredients makes Hungarian Cuisine delicious for any taste.