Hungarian Paprika peppers are widely recognized for making top-quality sweet paprika. Paprika’s connection to Hungary began with its cultivation in villages along the Danube River. The longer days of sunshine and dry climate provided ideal growing conditions for the plant’s success. Paprika is used in the most celebrated dish from Hungary, goulash, as well as other dishes. In Hungary, the peppers are sun-dried before being ground; however, they can also be dried using a dehydrator.
These early ripening plants produce pods that start off green and eventually ripen to crimson-red. Once harvested, simply dry the peppers and grind into sweet paprika spice powder that offers a delicious full-bodied flavor and is an excellent source of vitamin C. Hungarian Paprika peppers have little to no heat as they average about 0 to 200 Scoville Heat Units.