On 17 April 2008 PaprikaMolnar’s Paprika Museum opened and since then every April we like to look at and celebrate what we did, how we fared and what was good about the past year. I can hardly believe that in 2021 the Paprika Mill and Museum is celebrating its 13th birthday! A small family entreprise…
A few days after Palm Sunday now we’re getting ready to celebrate Easter in Hungary. The weather has suddenly become warm and now that we’re enjoying longer daylight the holiday finally seems real. The photo I chose of a Hungarian Easter table may not be fully authentic but it is picturesque, the ham is real…
Now that we’re extremely keen on protecting our health, it’s high time to discuss once more the healing power of paprika pálinka. This is “brandy” in which we soak hot paprika or chili fruits. It’s not a common drink today, but it was in Szeged Paprika Town a hundred years ago. Paprika pálinka – hot…
In April we’re celebrating the 12th birthday of PaprikaMolnar’s Paprika Mill & Museum. (To be precise: the paprika Mill has been running for some 25 years, it was the Museum we created 12 years ago.) For the anniversary we’ve selected a few moments of the many many great moments we’ve enjoyed spending with colleagues, friends…
Egg-painting, cooked ham and early-morning sprinkling of women and girls are all part of the Easter folk tradition in Hungary. In 2020 we might celebrate the holiday differently, some of the traditions will be definitely observed despite the quarantine. The Paprika Museum brings egg-decoration tips and paprika breadspreads to you for Easter. What do we…
Capsaicin is a compound in chilis and paprikas that causes hot sensation in the mouth. We’ve written about it before, people like to hear about it in the Paprika Museum, but we like to return to the topic, because it is the capsaicin that makes spice paprika popular as food. Hot food is thought to…
We’re in the middle of the carnival season, which in western Christian calendar is marked with parading, dancing, eating and merry-making. Colourful costumes, masquerades and masks, people engaging in earthly pleasures like eating and drinking, partying and dating are all hallmarks of the season. This time is intense with colours and images. The colour red,…
We started the Advent period with a meatless dish and followed with a rich traditional Christmas dish. It is now time to close down the holiday season and wish you a happy new year with a special dish we cook for new year’s day: chili lentils. New Year’s Eve and New Year’s Day. Why lentils?…
After our Advent recipe for fasting before the feast HERE it is high time to remember how we celebrate Christmas with an original Szeged fish soup on the festive table! Christmas customs and Christmas menu What do we celebrate at Christmas? Obviously: the birth of Jesus. The date of Jesus’ birth is known as December 25th.…
Now that the last week of Advent just started, we recommend something light before Christmas starts. This is an expectation anyway in traditional Christian culture as fasting is a way to prepare the body and mind for the celebration. Advent in a nutshell In Christian culture the four Sundays before Christmas is called Advent. The…
The Advent period – in fact all of December – is a collection of celebrative days. There is Borbala Day, arriving with a branch of a blooming fruit tree, then there is Luca the witch, and of course the holy night of Christmas Eve, followed by two days of Christmas. Then finally the Small Saints…
While the old paprikafarmers around Szeged were busy picking their harvest, during the beginning of September, obviously other events of the economic life took place parallelly. Already at that time, much attention was paid to the preparation of pig slaughtering. For most people the making of hams, sausages and bacon were crucial winter activities and…