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Hungarian Chile Peppers
Inventory, 10 lbs : 0
This item was last sold on : 07/21/21
Hungarian chile peppers are long, curved to straight pods, averaging 12 to 20 centimeters in length and 2 to 5 centimeters in diameter, and have a conical shape tapering to a point on the non-stem end. The skin is waxy, taut, and smooth, ripening from a pale green-yellow to a red-orange when mature. Underneath the surface, the thick flesh is pale yellow to white, crisp, and aqueous, encasing a central cavity filled with white membranes and round and flat, cream-colored seeds. Hungarian chile peppers are crunchy with a sweet, tangy flavor, and offer varying levels of heat depending on maturity and the specific variety.
Hungarian chile peppers are available in the summer through early fall.
Hungarian chile peppers, botanically classified as Capsicum annum, are brightly colored pods that are commonly harvested when young and belong to the Solanaceae or nightshade family. Also known as the Wax pepper, Hot Wax pepper, Hot Yellow pepper, and White pepper, the name Hungarian chile pepper is a general descriptor used for many different varieties. Hungarian chile peppers range 1,000 to 15,000 SHU on the Scoville scale and can be sweet and mild to pungent and hot, widely varying in appearance and flavor. Hungarian chile peppers are favored for their diversity, especially in Hungarian cooking, and are globally known for their use in Hungarian paprika.
Hungarian chile peppers are an excellent source of vitamin C, which is an antioxidant that can help protect the immune system and are a good source of vitamin B6, vitamin K, manganese, and folate. The peppers also contain some potassium, copper, and magnesium.
Hungarian chile peppers are best suited for both raw and cooked applications such as grilling, roasting, sautéing, and simmering. The peppers can be chopped into salads, blended into sauces and marinades, tossed into soups and stews, sliced over pizza, or minced into salsa. The peppers can also be grilled, lightly stir-fried with other crunchy vegetables, roasted and layered on sandwiches, or stuffed with ground meats, beans, seafood, creamy cheeses, or rice. In addition to cooked preparations, Hungarian chile peppers are popularly pickled or dried and used to make paprika. Hungarian chile peppers pair well with yellow onions, red onions, garlic, eggs, meats such as beef, pork, and poultry, tomatoes, oregano, parsley, other chile peppers such as Anaheim, serrano, and jalapeno, and Monterey jack cheese. The fresh peppers will keep 1-2 weeks when stored whole and unwashed in a plastic bag in the refrigerator.
Similar to the ristras or garlands of chile peppers hung in kitchens of the Southwestern United States, Hungarian chile peppers are commonly threaded together into long bundles in the countryside of Hungary. Once strung into bundles, the peppers are hung inside of houses and pinned along the exterior walls of buildings and farms as edible decorations. The brightly colored bundles are also a method to dry the pods for use in the famous seasoning paprika, which is a highly prized spice in Hungarian cooking. In Kalocsa, Hungary, Hungarian chile peppers are commercially produced for paprika and are so beloved, that there is an annual paprika festival held each October to celebrate the spice through live entertainment, cooking competitions, and gourmet meals.
Hungarian chile peppers were introduced to Hungary sometime during the early 16th century via invading Turks. The peppers were initially known as Turkisch rot pfeffer or the Turkish red pepper, and since their introduction, they have become one of the most popular pepper varieties among Hungarian farmers. As cultivation increased, Hungarian chile peppers were bred into the many varieties that are known today, and the peppers were introduced to the United States in the 20th century. In Hungary, fresh Hungarian chile peppers may be sold as paprika at local markets and grocers. Outside of Hungary, the term paprika refers exclusively to the powdered spice, and fresh Hungarian chile peppers are offered through farmers markets and online seed catalogs for home garden use.
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Recipes that include Hungarian Chile Peppers. One is easiest, three is harder.
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