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:
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a frank and balanced warmth
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smoky and fruity accents
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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:
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enhance grilled meats , kebabs or chops
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energize stews (goulash, stew, vegetarian chili)
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flavor marinades with oil or yogurt
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wake up a hummus, a puree or a soup
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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
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Contains capsaicin : digestive and circulatory stimulant
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Rich in antioxidants (vitamin E, carotenoids)
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Contributes to better assimilation of fats
Why choose Lokayah hot paprika?
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Artisanal agriculture and hand harvesting
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No additives, no artificial smoke
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Gentle drying to preserve aromas
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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
