Paprika Pepper

Paprika peppers are long, tapered, thin-walled fruits that ripen to a deep crimson red and are bred specifically for drying and grinding into paprika powder — Hungary's national spice. The flesh is notably sweet and very low in moisture, making it ideal for drying; once ground it yields a rich, full-bodied powder used to color and flavor goulash, sausages, and countless Central European dishes. Hungarian varieties such as 'Boldog' and 'Szegedi' have been cultivated in the Szeged and Kalocsa regions for centuries and remain the benchmark for quality paprika.

Days to maturity

70–80 days

Plant height

60–90 cm (2–3 ft)

Best use

Drying and grinding into paprika spice

Species

Capsicum annuum

Origin

Hungary (introduced via Turkey/Ottoman Empire)