Hungarian famous fresh paprika
Hungarian fresh paprika
Hungarian paprika is regarded as a ”Hungaricum”. Paprika is belonging to the genus Capsicum, to the family Solanaceae which has its origin from Western Hemisphere of the world.
Paprika became a popular part of cuisine in the 1780’s in Hungary. The technique of making sweet paprika was gradually developed in Hungary from the 1850’s by getting rid of the seeds and stems,
only keeping the pods.
One of the most successful scientists in the field of vitamin C research was obviously the Hungarian physician Albert Szent-Györgyi. He discovered that paprika was an extraordinarily rich source
of the same substance and obtained more than three kilograms from it. The structure of hexuronic acid (vitamin C) was elucidated in 1933. Szent-Györgyi (with his colleague) adopted the name L-ascorbic acid
to reflect the antiscorbutic properties of vitamin C. In 1937, Szent-Györgyi received the Nobel Prize for physiology and medicine.
The finest quality paprika is coming from Hungary. In our country, different varieties of paprika are available with flavors ranging from delicate to hot. All of them are rich in biological active compounds
with health and beauty benefits. Our paprika has a balanced flavor which is warm with a small degree of sweetness, it is characterized by unique aroma and specific smell.
The paprika- in fresh or processed form- can be found in hungarian menu, througout the year. In the spring months it is consumed due to its favorable dietary effect and instensive flavors.
In March and April the greenish, spicy types are preferred, and gradually the white varieties take on the decisive role. It is an important ingredient of our meals. The hungarian fresh paprika consumption is around 10 kg per person.
The most important component of paprika is vitamin C. Averagely it contains 150-250 mg /100 g. Vitamin C is a water-soluble vitamin and a powerful antioxidant.
It helps to repair and regenerate tissues, protect against heart disease, aid in the absorption of iron and decrease total and LDL (“bad”) cholesterol and triglycerides. Due to boost your immune system,
vitamin C is one of the best ways to help prevent or treat numerous health conditions. Paprika contains vitamin P, which enhances the biological effect of vitamin C.
The amount of thiamin and riboflavin found in this super vegetable, can be covered the daily needs of an adult. Paprika is rich in beta-carotene, which converts to vitamin A in the liver.
Vitamin A contributes to preserve your eyes’ health, helps to prevent the occurrence of wrinkles and promotes a bright complexion. Beta-carotene is also known to play a role in the prevention and lowered risk of heart disease and cancer.
This nutrient-rich vegetable helps to regulate blood sugar levels and assist in treating diabetes .Regular consumption of it decrease high blood pressure and heal damaged blood vessels, thanks to its vitamin B6. Paprika contains capsanthin, which is found increases the good HDL cholesterol, so can keep your cardiovascular system working well.
The capsaicin found in paprika has anti-inflammatory effects and play role in preventing cancer. Moreover, this compund stimulates biological reactions consistent with the treatment of autoimmune disease.
Paprika is widely used in Hungarian cuisine. Typical Hungarian dishes made with it, for example different stews (e.g. chicken, mushroom, beef, pork), fish soup, „lecsó” (it consists of tomato, paprika, and onion) or potato stew with sausages.