Hungarian cuisine is varied and delicious. It had the great Turkish, Italian and French influence that enriched and improved Hungarian tested recipes. Courses with stewed veggies came from Balkans, meat were brought by Germans and Italians, pelmeni were received from Slavic people.
The most famous Hungarian courses are goulashy and paprikashy, but Red self defense (paprika) is the culinary symbol of Hungary. Each and every region of Hungary has own peculiar food. Plattensee vicinity is well-known for its fish courses; Great Hungarian Plain (Great Pannonian Plain) - for their potato courses, Northern part of Hungary is famous for game courses, The southern area of Hungary - stewed paprika and tomatoes (lecho). Also there are highly nationwide food - stewed lamb with tarragon and stewed in grease paprika and tomatoes. The plant paprika was brought to The european countries in the end of 15 and the beginning of 16 century at the same time from west and eastern. Paprika was spread in Hungary during Turkish dominion (1541-1686). Turks brought paprika from Persia. Small, sweet-scented and hot Hungarian paprika is very similar to Indian kind of chili peppers. Spanish paprika (Pimiento) was brought from Latin America by Captain christopher Columbus. It is bigger, pulpy, with sweetish taste, but without especial scent.
Paprika is growing everywhere on Hungary, but in Great Pannonian Plain there are the best conditions for it. Southern cities Szeged and Kalocha are also famous for their excellent red pepper. You can see many of paprika at verandahs of peasant houses almost everywhere in this region and fields are glowing with bright red color. Hungarians flavor with paprika almost all courses. Small, bigger, hot, sweet, red, green and dried yellow paprika can be eaten uncooked.
Pork grease and flour heavy sauce with spices types the basic of Hungarian Courses. Smoked sausage pieces and sour cream are traditionally used in cooking. Almost all that variety of different ingredients makes Hungarian Cuisine delightful for any taste.To become more data click here hungarian paprika.
Paprika is a liven that is obtained from the dried pods of the Capsicum annuum herb, the industry member of the Nightshade family, Solanaceae. The particular shrubby Capsicum plant is native to tropical areas in the Western Hemisphere, including Mexico, Central The usa, South America and the West Indies. Spanish explorers of the New Globe took seeds back home and introduced Capsicum to Spain and Europe in the 15th century. Many of us would recognize the fruits of the Capsicum annuum plant as bell peppers or chili peppers.
Capsicum fruits differ in condition and color based on the variety of herb and the age of the fruit. The overall form of peppers ranges from square and blocky with rounded ends to long and thin with directed ends. Peppers are rounded to squarish in cross-section with the centers being hollow, aside from a fleshy central strip that consists of the kidney-shaped, flattened seed. The seeds hold the majority of the heat or hotness of the pepper. Many peppers start out green and as they age they consider red, orange, yellow-colored, and even brown or purple, with regards to the variety. The few start out yellow or purple and, if still left to grow lengthy enough, finally change over to bright red. Sweet bell peppers are often eaten in the immature stage when they are still eco-friendly, although the fruit becomes sweeter if left on the vine long enough for this to turn to red.
Peppers are collected and dried, then surface to produce the paprika spice. Seeds are not included in the milder varieties of paprika, however the whole pepper can be used to make hot-tasting paprika. Paprika is utilized both for its flavor and for its color. The flavor gives food a sweet-hot taste. A deep red to orange color is given to foods that use paprika, like various lean meats, vegetables and potatoes. Simply a sprinkle is employed as a garnish on discs, on individual servings of foods, and on casseroles.To get additional facts click the link hungarian paprika for sale.
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