The paprika of Szeged has a long history: it is one of the country’s most significant paprika-producing cities, so it is no wonder that there are so many different varieties available here. Those who are just a little bit interested in quality paprika should visit Szeged at least once. But how exactly did Szeged become a major home of paprika?
Paprika first appeared in Hungary in the 17th century, which at that time in many eyes was a mysterious vegetable coming from the east and was only used for decoration. Despite its early appearance, it was only in the 19th century that paprika became a popular food ingredient. During this time period, and especially at the end of the century, paprika began to gain fame thanks to the Pick, Csonka and Pálfy families among others. Paprika became so popular that they even started to export it to America, which resulted in Szeged becoming a famous city.
There are several factors for the quality of the szegedi paprika: it is worth mentioning the specific natural geographic features of the area, as well as the production method. In addition to the long-established agricultural techniques, Szeged has traditional pepper mills for grinding. Thanks to all this, Szeged’s leadership in paprika production remains unbroken. It’s time to get to know the varieties of Szeged paprika!
Just like most Hungarian paprika, the types produced in Szeged can be purchased in spicy, sweet and semi-sweet versions. Depending on its quality, paprika from Szeged can be classified as first, second or third grade, although all are perfect for seasoning. First grade offers the best quality, while the third is the cheapest.
The paprika of Szeged is also an indispensable spice in many Hungarian products. It is used in various food products, seasonings, and spice mixtures. The paprika of Szeged, especially the sweet version, is still dominant on the world market and is found in many stores outside of Hungary.