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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 ...
Szentesi paprika is a mild pepper, and has PGI status. [9] It is named after the town Szentes.; TV paprika; TV stands for "tölteni való", meaning to-be-stuffed. A top value mild variant eaten raw, used for various dishes, or, as its name suggests, can be used for stuffed paprika, filled with meatball and served with tomato sauce, the taste being similar to lecsó.
Hungarian Wax: Waxy 2,500–8,000 SHU: This wide, medium-hot variety is used in Hungarian cuisine, frequently pickled. Also it is commonly dried, ground, and presented as "paprika". Italian Sweet: Long, sweet Italy Used in Spanish cuisine Jalapeño: Jalapeño Mexico 2,500–8,000 SHU: 9 cm (3.5 in)
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Goulash (Hungarian: gulyás) is a soup or stew of meat and vegetables seasoned with paprika [1] and other spices. [2] Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe.
The ground spice made from hot capsicums is called paprika in both U.S. English and Commonwealth English. The name derives from Central Europe; in Polish and in Hungarian, the term papryka and paprika (respectively) is used for all kinds of capsicums and the spice made from them.
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