Hot Paprika from Hungary: Intensity, Heat and Terroir – Lokayah

Among the jewels of Hungarian cuisine, hot paprika is a must-have spice. Fuller-bodied than its milder cousin, it reveals a warm, yet not overpowering, intensity with a lively touch that energizes cooking. At Lokayah , our hot paprika is hand-grown in the village of Fajsz, in southern Hungary, then slowly dried before being finely ground.

A terroir at the service of power

Hungarian hot paprika comes from varieties of more capsicum-rich red peppers grown on fertile alluvial soils along the Danube. Traditionally, the plants are hand-picked, harvested in late summer, and then air-dried or sheltered, depending on the climate.

This method allows the essential oils to be concentrated in the fruit, resulting in a paprika with a sustained but elegant heat , which awakens without overwhelming.

Tasting notes

Lokayah hot paprika develops:

a frank and balanced warmth
smoky and fruity accents
a slightly sweet final roundness

It offers a gradual build-up, far from the dry burn of some industrial peppers.

Ideas for use

Perfect for:

enhance grilled meats , kebabs or chops
energize stews (goulash, stew, vegetarian chili)
flavor marinades with oil or yogurt
wake up a hummus, a puree or a soup
sprinkle on eggs, vegetables or toast

💡 Lokayah tip : to enhance its aroma, add the hot paprika off the heat or to warm fat.

Benefits of Hot Paprika

Contains capsaicin : digestive and circulatory stimulant
Rich in antioxidants (vitamin E, carotenoids)
Contributes to better assimilation of fats

Why choose Lokayah hot paprika?

Artisanal agriculture and hand harvesting
No additives, no artificial smoke
Gentle drying to preserve aromas
Complete traceability, identified producer

In conclusion

Hungarian hot paprika is a spice with character, capable of elevating any dish thanks to its controlled intensity. At Lokayah, it embodies the energy of the land and the warmth of those who cultivate it.

Click on the image to try our Hungarian Hot Paprika

Source : here

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