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It derives from the Hungarian word paprika, [14] which derives from the Serbo-Croatian word paprika, which is a diminutive of papar, which in turn was derived from the Latin piper or modern Greek piperi, ultimately from Sanskrit pippalī. [15] Paprika and similar words, including peperke, piperke, and paparka, are used in various languages for ...
Hungarian or Magyar cuisine (Hungarian: Magyar konyha) is the cuisine characteristic of the nation of Hungary, and its primary ethnic group, the Magyars. Hungarian cuisine has been described as being the spiciest cuisine in Europe. [1] [2] This can largely be attributed to the use of their piquant native spice, Hungarian paprika, in
Bogyiszló is an agricultural village. It is known for the Bogyiszló white-skinned pepper.With the eradication of the forest that once covered the floodplain, the area was found to be ideal for growing both sweet, and hot varieties of pepper, as well as the red peppers used in making paprika.
Paprika, onion and garlic are to be found everywhere. In the Middle Ages the fish soup was the most popular and the most lovely fishmeal in Hungary. [4] A cookery book from 1860 contains 400 fish recipes. [4] The most well-known specialities of Hungarian cuisine such as goulash soup, the different varieties of stew and paprikás are red with ...
At Szt. István kir. st. 6 we find the unique Hungarian Paprika Museum. History and importance of paprika, the "red gold". There are very few cultivated plants in Hungary which became so popular and indispensable since the time they were first imported. Nowadays it is one of the most characteristics spices of Hungarian cooking.
Fisherman's soup or halászlé (Hungarian pronunciation: [ˈhɒlaːsleː]) is a hot, spicy paprika-based fish soup. A folk item of Hungarian cuisine, it is a bright-red hot dish prepared with generous amounts of hot paprika and carp or mixed river fish. It is native to the Pannonian Plain, particularly the Danube and Tisza river regions