Paprika is made from very mild paprika. Seeds and hulls are removed, the flesh dried and pulverized, so it gets the typical colour. The value of the powder is determined by the type of parika and the quality of the granulate (ratio between seeds, fruit wall and fibers).
The Hungaria made paprika their national spice but it comes originally from Central and South America. Arrived from there at the time of the discovery of America to Spain and from there to allover Europe.
Paprika is worked up in Hungary in seven different quality levels: exaordinary, sharpen free, delikatess, noble sweet, semisweet, rose and sharpl. Based on the sensory characteristics we outline the following four quality levels:

• Extraordinary paprika: aromatic, finest of all varieties, ground or sweet, rareley sharp, bright and pleasant, balzing red and spicy fragrance.


• Delikatess paprika: bright red, slightly spicy, pleasantly spicy, very fine grounded


• Noble sweet paprika: darker coloured than delikatess paprika, pleasant tasting, medium-fine ground, full-bodied and spicy


• Rose paprika: red, medium-fine ground and relatively sharp

The Hungarians use it generously for their famous goulash and its variations, for stews and poultry dishes. Worth a try are also stuffed peppers with minced lamb, seasoned with oregano and thyme.
Paprika is rich in vitamin C, capsaicin, essential oils, grease, sugar, pectin and mineral salts. Albert Szent-Györgyi was awarded for the extraction of vitamin C from paprika with the Nobel Prize.

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