Hungarian Hot Chile Peppers
Inventory, lb : 0
This item was last sold on : 08/13/24
Description/Taste
Hungarian Hot chile peppers are long, curved to straight pods, averaging 12 to 15 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 and smooth, ripening from a pale green-yellow to orange, and then to 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 Hot chile peppers are sweet and offer varying heat from moderate to intense, depending on maturity.
Seasons/Availability
Hungarian Hot chile peppers are available in the summer through early fall.
Current Facts
Hungarian Hot chile peppers, botanically classified as Capsicum annuum, are a spicy variety of Hungarian pepper that belongs to the Solanaceae or nightshade family. There are many different varieties of Hungarian chile peppers, and the descriptor Hungarian Hot is used generally for the spicier, yellow wax type varieties. Hungarian Hot chile peppers are also a close relative of the banana pepper and have the same sweet flavor but bear a much stronger spice and heat. It is difficult to tell the two peppers apart simply by appearance alone, and only in the tasting are the two genuinely distinguishable. Hungarian Hot chile peppers range from 5,000 to 15,000 SHU on the Scoville scale and can be used at any stage of maturity for culinary applications. They are also well-known for their use in the famous seasoning, Hungarian paprika.
Nutritional Value
Hungarian Hot 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.
Applications
Hungarian Hot chile peppers are best suited for both raw and cooked applications such as grilling, roasting, sautéing, and simmering. The peppers can be chopped into marinades, tossed into salads, cooked into sauces, roasted and served with grilled meats, or stirred into stews. The pods also have thick flesh, which makes them an ideal pickling and stuffing pepper. Once pickled, the peppers are commonly layered onto sandwiches or are served as a condiment. In addition to cooked preparations, Hungarian Hot chile peppers are popularly dried and used to make paprika. In Hungary, paprika is classically paired with lard, onions, spices, and sour cream to make a sauce served atop meats and fresh peppers. Hungarian Hot chile peppers pair well with meats such as sausage, beef, and poultry, onions, garlic, cucumbers, bell peppers, parsley, tomatoes, carrots, and potatoes. The fresh peppers will keep 1-2 weeks when stored whole and unwashed in a plastic bag in the refrigerator.
Ethnic/Cultural Info
In Hungary, peppers such as the Hungarian Hot are an essential ingredient in the popular seasoning, paprika. Regarded as the national spice of Hungary, paprika is made from many varieties of dried, toasted, and ground peppers, and there are generally eight different types of Hungarian paprika, ranging from mild to very hot. The varying kinds of paprika also have different color tones and flavors. Paprika is used as an everyday spice in Hungary and can be added to soups, stews, marinades, and the country’s famous dish goulash. Paprika originated in a small town known as Szeged, Hungary, and within the town, there is a museum dedicated to the popular spice in an old salami factory that offers tours, historical facts, and taste tests.
Geography/History
Hungarian Hot 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, the peppers have become one of the most popular varieties among Hungarian farmers. As cultivation increased, Hungarian Hot chile peppers were bred into the peppers that are known today, and the variety was introduced to the United States in the 20th century. In Hungary, fresh Hungarian Hot chile peppers may be sold as paprika or as Hungarian Hot at local markets and grocers. Outside of Hungary, the term paprika refers exclusively to the powdered spice, and fresh Hungarian Hot chile peppers are offered through farmers markets and online seed catalogs for home garden use.
Recipe Ideas
Recipes that include Hungarian Hot Chile Peppers. One
is easiest, three is harder.| Cookie Dough and Oven Mitt |
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Hot Pepper Butter |
