Paprika is the Hungarian word for what?
"Hungarian cuisine Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary and its primary ethnic group, the Magyars. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, fresh bread, dairy products and cheeses. Hungarian cuisine is mostly continental Central European, with some elements from Eastern Europe such as the use of poppy, and the popularity of kefir and quark. Paprika, a quintessential spice and pepper is often associated with Hungary and is used prominently in a handful of dishes. Typical Hungarian food is heavy on dairy, cheese and meats, similar to that of neighboring"
"Murcia"" is not smoked, traditionally being dried in the sun or in kilns. Paprika is used as an ingredient in numerous dishes throughout the world. It is principally used to season and color rices, stews, and soups, such as goulash, and in the preparation of sausages, mixed with meats and other spices. In the United States, paprika is frequently sprinkled raw on foods as a garnish, but the flavor is more effectively brought out by heating it in oil. Hungarian national dishes incorporating paprika include ""gulyas"" (goulash), a meat stew, and ""paprikash (""paprika gravy: a Hungarian recipe combining meat or"
"its presence in Central Europe since the beginning of Ottoman conquests, it did not become popular in Hungary until the late 19th century. Paprika can range from mild to hot – the flavor also varies from country to country – but almost all plants grown produce the sweet variety. Sweet paprika is mostly composed of the pericarp, with more than half of the seeds removed, whereas hot paprika contains some seeds, stalks, placentas, and calyces. The red, orange or yellow color of paprika is due to its content of carotenoids. The plant used to make the Hungarian version of the"
"is part of the traditional [[Hungarian cuisine]]. [[File:Paprikahungarian.jpg|right|thumb|A greengrocer's in Hungary]] The country is well known for producing high quality [[Capsicum annuum|peppers]], which are often made into [[paprika]]. There are numerous fruits reared, including many subspecies of [[apple]], [[pear]], [[peach]], [[grape]], [[apricot]], [[watermelon]], [[cantaloupe]], etc. Hungary does not grow any [[Genetically modified organism|GMO]] products, thus these products are mainly imported from the [[United States]]. They cannot, however, be distributed without a mark on the wrapping. Wine production has a long history in Hungary. There are two languages in [[Europe]] in which the word for ""wine"" does not derive from the"
"is a beer or wine cellar, and a ""söröző"" is a pub offering draught beer and sometimes meals. The ""bisztró"" is an inexpensive restaurant often with self-service. The ""büfé"" is the cheapest place, although one may have to eat standing at a counter. Pastries, cake, and coffee are served at the confectionery called ""cukrászda"", while an ""eszpresszó"" is a cafeteria. Pálinka: Pálinka is a fruit brandy, distilled from fruit grown in the orchards situated on the Great Hungarian Plain. It is a spirit native to Hungary, and comes in a variety of flavours including apricot (""barack"") and cherry (""cseresznye""). However,"
"Turks to Hungary. Our herbaria from the 16th century mentioned the paprika an ""Indian pepper"" or ""Turkish pepper"". In the beginning it became known as an exotic plant brought from the New World but its ingestion soon became very popular and in the 19th century on it is important as a commercial article, too. The climate and soil of Szeged and Kalocsa are the most well known for producing paprika. Kalocsa as a settlement growing paprika is mentioned for the first time in a document of the Archiepiscopal Arch Eves of Kalocsa, dated 1729. From the middle of the 19th"
"33000 farmers engaged in the industry. Hungary is the second largest world producer and the biggest exporter of foie gras (exporting mainly to France). Another symbol of Hungarian agriculture and cuisine is the ""paprika"" (both sweet and hot types). The country is one of the leading paprika producers of the world with Szeged and Kalocsa being the centres of production. Hungary has a tax-funded universal healthcare system, organized by the state-owned National Healthcare Fund (). Health insurance is not directly paid for by children, mothers or fathers with baby, students, pensioners, people with socially poor background, handicapped people (including physical"
"with meat simmered in thick, creamy, paprika-flavored gravy, and pörkölt, a flavorful Hungarian stew with boneless meat (usually beef or pork), onion, and sweet paprika powder, both served with ""nokedli"" or galuska (small dumplings). In old-fashioned dishes, fruits such as plums and apricots are cooked with meat or in piquant sauces/stuffings for game, roasts and other cuts. Various kinds of noodles, dumplings, potatoes, and rice are commonly served as a side dish. Hungarian dry sausages (kolbász) and winter salami are also an integral part of Hungarian cuisine. Other characteristics of Hungarian cuisine are the soups, casseroles, desserts, and pastries and"
"originally invented for the 1958 Brussels World Fair. However, some Hungarian recipe books already featured a similar recipe in the 1930s. The name of the food is simply a marketing trick. Hortobágyi palacsinta Hortobágyi palacsinta is a savoury Hungarian pancake, filled with meat (usually veal). The meat is prepared as a stew; minced meat is fried with onions and spices like the ""pörkölt"" or the ""paprikás"" dish, using veal, veal with mushrooms, chicken, or Hungarian sausage.The pancakes are filled with the minced meat, tucking in the ends, and are baked in the oven with a paprika and ""tejföl"" (sour cream)"
"from a variety of fruit, and indeed it is made from most of the fruits available in Hungary. The most common pálinkas are made from apricots, pears, and plums. Other fruits that are often used are sour cherries, apples, mulberries and quince. Pálinka made from chestnuts or walnuts is also available. Pálinka should be served at because it is at this temperature that the fine smell and taste of the fruit can be best enjoyed. If served too cold, the smell and the taste will be difficult to appreciate. The form of the glass used to drink pálinka affects the"
"a Hungarian innovation. The paprika powder, obtained from a special type of pepper, is one of the most common spices used in typical Hungarian cuisine. Thick, heavy Hungarian sour cream called ""tejföl"" is often used to soften the dishes' flavour. The famous Hungarian hot river fish soup called Fisherman's soup or ""halászlé"" is usually a rich mixture of several kinds of poached fish. Other dishes are chicken paprikash, foie gras made of goose liver, ""pörkölt"" stew, ""vadas"", (game stew with vegetable gravy and dumplings), trout with almonds and salty and sweet dumplings, like ""túrós csusza"", (dumplings with fresh quark cheese"
"of paprikash (паприкаш) exists in the Bulgarian cuisine, however it includes smaller amounts of paprika being added to the sautéed onion in the beginning of the cooking and then adding cubed, usually green, sweet peppers. The dish is centered on the latter. In Bram Stoker's 1897 novel ""Dracula"", Jonathan Harker dines on chicken paprikash during his journey through the Carpathian Mountains to Dracula's castle. Chicken paprikash Chicken paprikas ( or ""csirkepaprikás"") or paprika chicken is a popular dish of Hungarian origin and one of the most famous variations on the ""paprikas"" preparations common to Hungarian tables. The name is derived"
"plums, apricots, apples, pears, and cherries. Similar products exist in the Czech Republic, Poland, and Slovakia known as Pálenka as well as in Romania under the name Pălincă. The words ""pálinka"" (in Hungarian), ""pálenka"" (West Slavic) and ""pălincă"" (Romanian) derive from the Slavonic stem ""paliti"", ""to burn, to distill"". In Hungarian, the word ""Tótpálinka"" (literally 'Slavic pálinka') was used to refer to alcoholic drinks derived from wheat. The production of Hungarian pálinka is regulated by local law LXXIII of 2008, often referred to as ""pálinka law"", which is based on the regulation of generic fruit spirits of the European Union."
"century paprika was not milling in ship-mills or dry mills because mills became operated by vapour gas, oil and electricity. Nowadays paprika is produced using the traditional methods. The exposition of the Paprika Museum shows the preparation and the sale. The building of 2 Hunyadi st. was built by István Katona, the first historian of Kalocsa, between 1795 and 1796. Here has been placed the Archives of Archiepiscopal Farming and the Collection of the Fine arts of Kalocsa. The Asztrik Square is named after the first archbishop of Kalocsa (see the history part of this text). The building of the"
"Hortobágyi palacsinta Hortobágyi palacsinta is a savoury Hungarian pancake, filled with meat (usually veal). The meat is prepared as a stew; minced meat is fried with onions and spices like the ""pörkölt"" or the ""paprikás"" dish, using veal, veal with mushrooms, chicken, or Hungarian sausage.The pancakes are filled with the minced meat, tucking in the ends, and are baked in the oven with a paprika and ""tejföl"" (sour cream) sauce, then topped with fresh parsley. The dish does not originate from the Hortobágy National Park region of the Great Hungarian Plain and has nothing to do with Hortobágy. It was"
"famine and epidemics by laying the responsibility on people among them, which had fraternized with the Devil. In 1720, the population of the city totalled 193 households, of which 99 were Serbian. Szeged is known as the home of paprika, a spice made from dried, powdered capsicum fruits. Paprika arrived in Hungary in the second half of the 16th century as an ornamental plant. About 100 years later the plant was cultivated as an herb, and paprika as we know it. Szeged is also famous for their szekelygulyas, a goulash made with pork, sauerkraut and sour cream. And also famous"
"stuffed crêpes (""palacsinta""), with fierce rivalries between regional variations on the same dish (such as the Hungarian hot fish soup called fisherman's soup or ""halászlé"", cooked differently on the banks of Hungary's two main rivers: the Danube and the Tisza), ""palacsinta"" (pancakes served flambéed in dark chocolate sauce filled with ground walnuts) and Dobos Cake (layered sponge cake, with chocolate buttercream filling and topped with a thin layer of crunchy caramel). Two remarkable elements of Hungarian cuisine that are hardly noticed by locals, but usually elicit much enthusiasm from foreigners, are the different forms of vegetable stews called ""főzelék"" as"
"Next to the Hotel the Home of the retired priests is working it was built in the 1770s. Every building in the Holy Trinity Square is yellow. It is because they were built during the reign of Maria Theresa and it was the queen's favourite colour. At Szt. István kir. st. 6 we find the unique Hungarian Paprika Museum. History and importance of paprika, the ""red gold"". There are very few cultivated plants in Hungary which became so popular and indispensable since the time they were first imported. Nowadays it is one of the most characteristics spices of Hungarian cooking."
"English (Peter's apple becomes ""Péter almája"", literally 'Peter apple-his'). Noun plurals are formed with""–k"" (""az almák"" ‘the apples’), but after a numeral, the singular is used (""két alma"" ‘two apples’, literally ‘two apple’; not ""*két almák""). Unlike English, Hungarian uses case suffixes and mostly postpositions, instead of prepositions. There are two types of articles in Hungarian, definite and indefinite, which roughly correspond to the equivalents in English. Adjectives precede nouns (""a piros alma"" 'the red apple') and have three degrees: positive (""piros"" 'red'), comparative (""pirosabb"" 'redder') and superlative (""a legpirosabb"" 'the reddest'). If the noun takes the plural or a"
"bechamel sauce – instead of the traditional cannelloni dried pasta sold at supermarkets. In Hungary, pancakes known as ""palacsinta"" (derived from the Latin ""placenta"") are made from flour, milk or soda water, sugar, and eggs. Sweet wine is added to the batter. The filling is usually jam, sugared and ground walnuts or poppy seeds, sugared cottage cheese, sugared cocoa, or cinnamon powder, but meat and mushroom fillings are also used (see ""Hortobágyi palacsinta""). ""Gundel palacsinta"" is a Hungarian pancake stuffed with walnuts, zest, raisins and rum that is served in chocolate sauce and is often flambéed. Hungarian pancakes are served"
"pub offering draught beer and sometimes meals. The ""bisztró"" is an inexpensive restaurant often with self-service. The ""büfé"" is the cheapest place, although one may have to eat standing at a counter. Pastries, cakes and coffee are served at the confectionery called ""cukrászda"", while an ""eszpresszó"" is a café. Pálinka: is a fruit brandy, distilled from fruit grown in the orchards situated on the Great Hungarian Plain. It is a spirit native to Hungary and comes in a variety of flavours including apricot (""barack"") and cherry (""cseresznye""). However, plum (""szilva"") is the most popular flavour. Beer: Beer goes well with"
"are collectively called ""chile""/""chiles"", ""chili""/""chilies"", or ""chili""/""chile peppers"" (one L only), ""hot peppers"", or named as a specific variety (e.g., banana pepper). In Polish and in Hungarian, the term ""papryka"" and ""paprika"" (respectively) is used for all kinds of capsicums (the sweet vegetable, and the hot spicy), as well as for dried and ground spice made from them (named paprika in both U.S. English and Commonwealth English). Also, fruit and spice can be attributed as ""papryka ostra"" (hot pepper) or ""papryka słodka"" (sweet pepper). In Polish, the term ""pieprz"" (pepper) instead means only grains or ground black pepper (incl. the"
"is called ""Székely gulyás"", named after the Hungarian writer, journalist and archivist József Székely (1825–1895). ""Paprikás krumpli"" is a traditional paprika-based potato stew with diced potatoes, onion, bell peppers, ground paprika and some bacon or sliced spicy sausage, like the smoked Debrecener, in lieu of beef. In German-speaking countries this inexpensive peasant stew is made with sausage and known as Kartoffelgulasch (""potato goulash""). Thick stews similar to ""pörkölt"" and the original cattlemen stew are popular throughout almost all the former Austrian-Hungarian Empire, from Northeast Italy to the Carpathians. Like ""pörkölt,"" these stews are generally served with boiled or mashed potato,"
"spicing and preparation methods. The exquisite ingredients are produced by local agricultural and husbandry. Paprika, onion and garlic are to be found everywhere. In the Middle Ages the fish soup was the most popular and the most lovely fishmeal in Hungary. A cookery book from 1860 contains 400 fish recipes. The most well-known specialities of Hungarian cuisine such as goulash soup, the different varieties of stew and ""paprikás"" are red with paprika. National symbols of Hungary The national symbols of Hungary are flags, icons or cultural expressions that are emblematic, representative or otherwise characteristic of Hungary or Hungarian culture. The"
"Jangajji is another example of pickled vegetables. In Iran, Turkey, Arab countries, the Balkans, and the Caucasus, pickles (called torshi in Persian, ""turşu"" in Turkish language and ""mekhallel"" in Arabic) are commonly made from turnips, peppers, carrots, green olives, cucumbers, cabbage, green tomatoes, lemons, and cauliflower. In Hungary the main meal ""(lunch)"" usually goes with some kind of pickles ""(savanyúság)"" but they are commonly consumed at other times of the day too. The most commonly consumed pickles are sauerkraut ""(savanyú káposzta)"", the different kinds of pickled cucumbers and peppers and ""csalamádé"" but tomatoes, carrots, beetroot, baby corn, onions, garlic, certain"
"Hungarian sausages The cuisine of Hungary produces a vast number of types of sausages, many of which were influenced by their Polish,Slovak neighbors and brethren. Different regions in Hungary may have their own sausage recipes and tastes. The Hungarian sausages may be boiled, fresh or dried and smoked, with different spices and flavors, ""hot"" or ""mild"". These sausages may be eaten like a cold cut or used in the main courses. The Hungarian cuisine uses the different types of sausages in many ways, in vegetable stews, soups, potato stews like ""paprikás krumpli"" (paprika-based stew with spicy sausage and potatoes), bean"
"are different pörkölt variations from region to region. In most parts of Hungary ""pörkölt"" is made with beef or pork. The word ""Pörkölt"" simply means ""roasted"". Pörkölt is made of meat, onion, and sweet paprika powder. Bell peppers, tomatoes or tomato paste, green pepper, marjoram, and garlic are common additions to the basic recipe. Any kind of meat can be used when making pörkölt. Most common are beef, lamb, chicken and pork, but game, tripe and liver can also be used. A popular meal in traditional Hungarian cuisine is a ""pörkölt"" made of tripe, called ""pacalpörkölt"". (""Pacal"" is the Hungarian"
"consumed without further preparation. These accompanied with bread and fresh vegetables, are often called 'cold dish', mainly consumed for breakfast or dinner, but sometimes offered as starter in restaurants. The pickled (fermented) vegetable products are often used in the Hungarian cuisine. The main product is the ""savanyú káposzta"" (lit: sour-cabbage, sauerkraut) and soured peppers, gherkins, but also common the mix of cauliflower, green tomatoes, baby water melon, and some other vegetables too. These traditionally consumed at winter and often were the main source of vitamin-C throughout the cold months of winter. Some seasonal hearty dish such as ""Töltött káposzta"", ""Húsos"
"in the word for pepper, is used for both the spice and the fruit – sometimes referred to by their colour (e.g., ""groene paprika"", ""gele paprika"", in Dutch, which are green and yellow, respectively). The bell pepper is called ""パプリカ"" (""papurika"") or ""ピーマン"" (""piiman"", from Portuguese ""pimentão"") in Japan. In Switzerland, the fruit is mostly called ""peperone"", which is the Italian name of the fruit. In France, it is called ""poivron"", with the same root as ""poivre"" (meaning ""pepper"") or ""piment"". In Spain it is called ""pimiento"", which would be the masculine form of the traditional spice, ""pimienta"". In South"
"usually fed with a mix of wild pasture, supplemented with potatoes and pumpkins produced on the farm. The primary product made from this pig is sausage, usually packed in the pig's duodenum. The minced meat is seasoned with salt, pepper, sweet paprika, and other spices. It is then eaten in slices with pickled vegetables. The pork is also served braised with sauerkraut, potatoes, and stuffed peppers as a side dish. Farmers also produce smoked hams. The fresh meat tastes strong and juicy; the suckling pigs are much preferred for their good fresh meat qualities. In Hungary, most Mangalica pigs are"
"of Hungarian mineral waters (for example ""Apenta"" and ""Kékkúti""). Some of them have therapeutic value, such as ""Mira"". ""Traubi"" or ""Traubisoda"", is a soft drink based on an Austrian license produced in Balatonvilágos since 1971. Before soft drinks became widely available, Hungarians made their own soft drinks called ""szörp"", which is a concentrate created from sugar and fruits such as the raspberry, currant or elderberry. This concentrate is diluted in either fresh or carbonated water. Hungarian cuisine Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary and its primary ethnic group, the Magyars. Traditional Hungarian dishes"
"to as ""crematura"". Distillation became a privilege of the landlords, which led to the proliferation of home stills. Law forbade the use of bread-stuffs for distillation, hence the use of fruits. Private distilleries and factories started to appear towards the end of the eighteenth century, which led to legislation and to the introduction of a pálinka tax. A popular saying in Hungary says: what can be used to prepare jam can also be used to produce pálinka. For a fruit to be suitable for jam production it has to contain some sugar. This saying suggests that pálinka can be made"
"in the Serbian language are mostly from Turkish, German and Italian, words of Hungarian origin is present mostly in the north and Greek words mostly in the liturgy. Two Serbian words that are used in many of the world's languages are vampire and paprika. Slivovitz and ćevapčići are Serbian words which have spread together with the Serbian food/drink they refer to. Paprika and Slivovitz are borrowed via German; paprika itself entered German via Hungarian. Vampire entered most West European languages through German-language texts in the early 18th century and has since spread widely in the world. ""Miroslav's Gospel"" is one"