After the previous post I’m continuing with translating another literary text written by early-20th century writer and columnist, Zsigmond Móricz. The original and full stories In Hungarian appeared in his prose collection called Paprika is in the air. From the writings we get to know Szeged the city and its people in the 1910s through the insights…
In this Paprika & Chili blog I have already written about representations of paprika in Hungarian literature. Now I’d like to continue with a series of literary texts written by early-20th century writer and columnist, Zsigmond Móricz. The stories appeared in his prose collection called Paprika is in the air. Móricz was non-native to Szeged, but…
Last week we started an article about processing of hot paprika in the past. This time let’s follow the topic! First the pre-dried red fruit was taken off the garland, the green stalk was removed, the pod was cut up and the seeds, the pith, the ribs, the glands that produce the capsaicin and the bad…
It is October and we are in the middle of paprika harvest and processing. Among autumn to-dos is paprika processing, which today is by no means easy and quick but a lot easier than in the past. Until the 1930s all paprika pods were naturally hot and it was local farmers in the mid-19th century…
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