It is paprika planting time and we very much hope the Ice Saints next week will come unnoticed! The days of the Ice Saints Pancras, Servatius and Boniface on the 12th, 13th and 14th of May are yet to come and although these past few days have been rather cold and threatened with night frost,…
Although paprika is regarded as part and parcel of Hungarian cuisine, it originated – together with other plants like corn, tobacco and potato – in the New World. The discovery of the New World is cornerstone in history and has been interpreted controversially, however, in this blogpost I’d like to remember it from paprika perspective.…
With postings of this blog it is our goal to talk about paprika from all kinds of different perspectives. Apart from our posting historical facts about the paprika industry we try our best to also share with you some inspirational aspects of paprika. On that note we have already posted about the decorative aspects of…
This time last year the Paprika Museum at PaprikaMolnar’s factory turned ten and on our tenth-year anniversary. I remembered some outstanding moments and statistics from the past ten years. In this post I’d like to look at the past a little and share some news from the previous one year. How did the Paprika Museum…
Paprika is in the air is the title of a collection of essays, short stories and articles written by Zsigmond Móricz, early-20th century writer and columnist, which he wrote during his numerous visits to Szeged, Paprika Town. Many decades later the writings recreate Szeged people before the war, and the reader can’t help but marvel…
When my children were young, I spent days with them decorating our home for Easter. Rabbits and eggs were everywhere. Rabbits could come only in the form drawings and puppets because we lived in an apartment but the eggs had to be real. I spent years trying out different natural dying substances for the eggs,…
Paprika is in the air is the title of a collection of essays, short stories and articles written by Zsigmond Móricz, early-20th century writer and columnist. In September 1936 he goes deep into Paprika Town and marvels at the sight of red people in red clothes, with red hair, red hands and faces. Like red…
Paprika growers know it well that it is high time to buy and sow the paprika seeds now. The grower needs to decide on which variety to use and whether to buy certified or patented seeds. Farmers can select their own seeds: leave the pods become fully ripe, maybe throughout the winter, cut up the…
„The water came in on us on St Gregory’s day… oh, what an ugly devil that was…. And the strong winds that drove the water all the way…. I had an old boat and we used that for fleeing. When the water was coming, it was rolling like rocks, high up! It was roaring loud……
25th of February in Hungary is Remembrance Day of the victims of the communist regime that lasted roughly between 1948 and 1989. The part of the regime that I knew as a child was the 70s and 80s, which is often referred to retrospectively as goulash communism, meaning a lighter form of dictatorship, a relative…
It’s still February, still carnival season and my indulgence goes beyond borders! I recently met at our Paprika Museum Tünde Dimén-Varga, the writer of the gastro blog the Hesitating Gourmet. Tünde is a psychologist working with school kids in my favourite Transylvanian town in Romania called Székelyudvarhely or Odorheiu Secuiesc. Her cooking is flavourful yet…
The carnival season has been traditionally linked to indulgence and eating as explained in my previous post. Now I’d like to share two typical Hungarian recipes that you can make at this time. The carnival ham croissant has a wonderfully rich dough and ham filling. For the dough mix 300g cottage cheese, 300g flour, some…