PaprikaMolnar’s Paprika Blog in English explores Hungarian paprika history and culture.

Paprika Mill, Museum and Blog by PaprikaMolnar

PaprikaMolnar is a family business, which runs a Paprika Museum and a Paprika Mill in Szeged, the historical centre of Hungarian paprika growing and production. 

Our Paprika Blog in English explores origin, varieties, traditions and uses of paprika as well as the role paprika took in shaping Szeged, Hungarian cuisine and Hungarian identity.

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Autumn greetings from paprikaMolnár Ltd

Autumn Greetings from PaprikaMolnár Ltd

Sender: PaprikaMolnár Ltd Dear customers, visitors and partners!   The autumn season is the busiest time for PaprikaMolnár Ltd. The fresh paprikas are continuously on the move: harvested from the fields, loaded, transported and unloaded at our courtyard, and our drying machine is working full-time day and night. Although we are working hard we don’t…

The heritage of the monastery

Paprika and Fransiscan Friends. The heritage of the monastery garden

In our articles on the Szeged suburb „Alsóváros” or Lower Town, the importance of the Franciscans has been mentioned several times. However, the history of the monastery garden and its impact to date have not been discussed in detail. This history starts with the establishment of the Franciscan order in Szeged in 1316. Some 200…

You might know that paprika was used for the breakthrough isolation of vitamin C?

Albert Szent-Györgyi is one of the few Hungarian scientists who has gained big recognition all over the world. The Nobel Prize-winning researcher awarded for isolating vitamin C is certainly one of the most exciting personalities ever. Many people might know that he used paprika for his breakthrough research. But only few people know that this…

A paprika garland with a length of 696,9 meter was noted in the Guinness’ Book of Records

A paprika garland with a length of 696,9 meter was noted in the Guinness’ Book of Records

Hearing the word “Guinness,” probably most of us imagine a pint of strong Irish beer in front of them. However some of us may think of the famous Guinness’ Book of Records, a collection of certified and internationally recognized legends. Probably even fewer of us know that the two concepts are closely related: The original…

Hungarian paprika and Hungaricum Heritage (part I.)

Although the concept of Hungaricums by now has been fully incorporated into our common language, it is always good  to clarify the exact meaning of the word. According to a law adopted in 2012, ‘Hungaricum’ is a term that stands for a unique collection of exceptional and distinctive features that together deliver top performance in…

From Paprika to Paprikash. 20+ things to know about Hungarian paprika

Here’s a step-by-step process description of Hungarian paprika production. What about the process from paprika to paprikash? We looked at the process, broke it down into steps, asked Vera to draw the images for us and added our insights.  We collected about 100 things to know and short-listed 20+ for you. Learn and enjoy!

Busy week: Rain, planting, rain, planting, rain and Museum May Festival

The third week of May has been pretty busy for PaprikaMolnar: after several starts and stops and restarts we eventually transplanted our paprika seedlings to their final place in our farm. It’s a small plot of land this year, but planting has never been so hard with rain coming down every day, between which we…

“You shall so discover and conquer.” On 30 April 526 years ago.

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.…

The Hesitating Gourmet in our Paprika Museum

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…

Paprikamillers family history. Mihály Szánthó and sons

The very first museum piece in PaprikaMolnár’s Paprika Museum was the Szánthó family’s entire business and family documents, as can be read in an earlier article. The Szánthós ran a wheat and paprika-mill for two generations in Szeged-Szentmihály. The documents from a hundred years ago offer interesting insight into local and paprika history. Mihály Szánthó…

Autumn assessment: yield and grinds

PaprikaMolnár has just finished drying the freshly picked paprika fruits. The first grinds are ready and we have stocked up for winter. So it’s high time I did an assessment of this autumn’s harvest now. Every paprika year is different and there’s always something that surprises the farmer and the processor. This year the rainy…

Paprika is in the air II. The real szegedi man

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…

„Why are they treading hard on paprika seeds? Because they’re damn hot.” Paprika processing in the past I.

  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…

Autumn to-dos: harvest and post-harvest ageing of paprika

Autumn is the busiest time of the agricultural year and it’s true for the red spice paprika varieties, too. Picking, post-harvest ageing and processing was always an arduous job and it is no different today. Harvest traditionally started on 8 September, the Day of the Blessed Virgin Mary and ended before frost set in or until…

Paprika and vitamin C. Albert Szent-Györgyi 125

„Discovering is seeing what everybody else has seen and thinking what nobody else has thought” said Albert Szent-Györgyi, Hungarian Nobel Prize winner in Physiology and Medicine in 1937. Albert Szent-Györgyi was born on 16 September 1893. In this post we are celebrating the life and work of this wonderful man. A charming personality, an eventful…

Szeged Lowertown, Pious Town, Paprika Town

Szeged Lowertown has always been a separate entity within Szeged city. Its homogeneous Hungarian population followed strict Roman Catholic ethics and made a living from agriculture. Among their most famous crops were tobacco and paprika. The two most important characteristics by the end of the 19th century were their religious faith and the sweet paprika spice called…

From lecsó to paprika. Bulgarian gardening

Hungarian lecsó, stuffed pepper, pumpkin cream with dills, fried eggplant slices,butterhead lettuce dressed in sweet-and-sour sauce, and cucumber salad topped with sour cream and a pinch of red paprika powder are some of our most common summer dishes. What’s common in them besides being Hungarian summer faves? Most of them have a vegetable in them…

Great Big Paprika Story in 3 minutes

We proudly announce PaprikaMolnár’s Paprika Museum is on TV, or rather, on Youtube! CNN’s Great Big Story production group wanted to know why Hungarians are so obsessed with paprika. So, they came to Budapest, went to Paprika Market, ate nothing but paprikash and spent a day with us in PaprikaMolnár’s museum and factory and listened to…

The Englishman, who went up the mill and came down astounded

I’m publishing here a few details from the memories of Mária Lábdy. Mária (1914-2007) was the fourth child of Ákos Lábdy, one of the two paprikamillers in Szeged-Szentmihály. Szentmihály was and is a separate community within Szeged. The Lábdy paprika mill was attractive for several reasons: it worked in a community that was heavily depending…

„Rika, rika, paprika…” Paprika in Hungarian folklore

Despite its New World origins, paprika is an essential part of Hungarian culture and identity. A good example of its physical appearance on traditional objects is the famous kalocsai embroidery, which includes red paprika fruits among vividly colorful flowers on white cloth. Kalocsai embroidery is a relatively young invention. The first embroideries in the 19th…