@@romulus_ as am I! Was it more soups, porridges, stews? Roasted small game/ root veggies? Pre-Columbian European cuisine seems to have had more pulses/grains (almost vegetarian and pescatarian) since spices/meat (pork/beef) were mostly used by the wealthy or as beasts of burden.
@@the-chipette yeah, I would imagine that was the case. similar foods to what were consumed in roman times. foods generally being sour or salty, but not spicy. they did have black pepper though.
Another fantastic vendor presentation. I always have so much respect for people who speak english as a second language and agree to speak it in an interview especially about something so important to them. I was really impressed with his english and ability to communicate so well in his non native language. You can tell he knows his stuff and is passionate about his business, it's workers, and the Hungarian culture and tradition.
I have a Hungarian friend who got some sent from home and made me a traditional Hungarian gullasch. That tasteles terracotta colored junk I can by at the grocery store has absolutely nothing to do with real paprika. The difference is night and day. I'm starting to think that the stuff I buy used to by at the super market is just red bell pepper ground up.
For anyone looking for this paprika from Peter in the states search Burlap and barrel Szegedi 178 Hot Paprika or noble sweet paprika. Both from this farm!
I paused the video to look at the stickers, bought the noble sweet, saving up for the szegedi 178 since I love heat. Had good results packing the noble sweet on briskets a few times, just add your season salt or grill seasoning of choice then pack the paprika in a heavy red coat over it. Orange juices come from the meat, so awesome!
My grandfather still rides at around that age. Can't walk properly anymore but he'll go buy lunch on his bike. He got hit by a truck coming out of a construction site once and while getting checked, he had only 1 question, when could he ride his bike again.
As a Hungarian and also as a Chef all ai can say is for us is really important the traditional foods have a good colour, if not we use to say " is dead " what that means is without colour there is not life. It needs to be vibrant 😊 0:53 when I heard the folk music tears come out 😢 Music ,Love, vibrant colours, make us smile for life. God bless everyone 🔥♥️🇭🇺🙏
The farmer/owner has such respect for the land, the product, his country, and his workers. I wish all farming could be this way but unfortunately it's not productive or profitable enough for 99% of big farming organizations.
It's so fragrant and flavorful, I put it on so much stuff 😂 My girlfriend had never had it dusted on eggs or rice before, and she was surprised how much she enjoyed it
Yeah the crap in most grocery stores is horrible. I'm Croatian and bought it once from the local store and not my typical European market. Never going to make that miss again. At least my garden got some extra nutrients. 😂
Both of my grandparents' families on my mother's side were from Hungary. Paprika was a part of growing up. I could smell this whole episode and it was amazing. Thanks for the upload.
Yes it is! I didn't know smoked paprika existed for 50+ of my current 62 years. Today I'm like the Franks Hot Sauce lady, I put that s**t in everything.
@@lsrx101 i managed to pull a culinary revolution in my family when i convinced my grandma to use smoked instead of regular ground paprika she was using some odd 60 years of her cooking. Her already delicious stews and soups became 10x better :D
Ooooooo makes burgers taste so good too...try dancing pigs BBQ rub in burgers.....soooo good, it has paprika and other spices in it...sweet smoke flavor too
After many years of hardening i can tell you that this farm is special....there are so many challenges to producing a consistent crop, year after year. Amazing
I enjoyed watching your programme as it brought back memories of the times I lived in Hungary for short periods of time. This was before I joined the British army in 1975. My father came from Paks and fled in 1956 after the uprising. I have been to Hungary many times and visited Kalocsa a few times as I have family there. My fathers cousin owns the ferry that transports vehicles across the Danube from Paks to the road that can lead to Kalocsa. I now live in Thailand retired and have purchased paprica here but it looks like a Thai brand.
Bought this from Burlap and Barrel after watching the video. Noble Sweet Paprika it's called. SO MUCH MORE FLAVOR! Can't even go back in time to describe it to myself before I tasted it, you really just have to try it. And it makes food reddish orange, a much tastier color, feast for the eyes on top of the flavor itself!
Wow did y'all see that older woman picking peppers just before 4:00? Said she'd been picking for over 40 years and i believe it; that was some serious quick picking right there!
Real Hungarian Paprika is priceless. I only buy Szegedi/Kalocsai paprika. It is so potent. I store it in a dark cool area until I use it. Great video showing the devotion given to cultivating Hungarian Paprika. Well done!
The journey of creating one of the most vibrant spices is absolutely mesmerizing! From careful cultivation to the intricate processing by vendors, it’s amazing to see the dedication that brings such flavor and color to our kitchens. Truly inspiring!
Hungarian paprika, and Hungarian cooking more generally, is some of the best in the world. I lived in Hungary briefly and not one meal was anything less than exceptional.
I cannot stress enough how much better paprika is when you get some that is fresh. The supermarket kinds are basically just red powder with no taste whatsoever. I got my mom a bottle of high quality smoked paprika and it was a totally different experience from what i knew. Instead of a stale bitterness that faded into nothing, this paprika had a smoky hit right off the back which mellowed into a sweetness. I can't really describe the taste that came after but it was like sipping an interesting wine in terms of all the flavour notes
Absolute frikkin legend. One of the most fascinating and interesting Eater episodes out there - I'm mean, they're all great, but this was a wee bit special. Excellent!
I love how fully ppl from Hungary really made it their own. If you say "paprika" the average person would instantly think Hungarian! Very neat family of spices 😊
Wonderful Episode! Today is my 34th Anniversary to my Hungarian wife... Back in the US now, I still order real Hungarian sweet (édes) Paprika 2x a year... 1KG (2 lbs) each order. If you have not tried real sweet paprika, you really need to. sooooo different. Of course, the hot paprika is also awesome.
Преди месец в Будапеща купих 1 килограм първокласен сладък червен пипер от Калоча и Сегед. Унгарските ястия се получават само с него. Мисля, че е един от най-качествените в света заради неповторимия си аромат.
@@Марта-й7е Согласен, я только что заказал еще килограмм (в США это сложно и нужно планировать заранее!!!). Нет ничего лучше хорошего фасолевого супа с настоящей паприкой
I grow a Hungarian variety and a Spanish variety of pepper specifically for making my own paprika, one makes better sweet, one makes better smoked. I use the stuff daily.
3:32... I felt my heart shatter and fall in small pieces. Comunism was so evil that two generations later it still hurts. I wish I can go to Hungary and buy paprika from this noble, noble farmer and great son and granson. Bless him, God.
I love that you showcased the vendor and his family tradition, but there’s no link or information on how or where to buy his paprika! I would like to support him
Such a lovely family business providing work for local neighbours. I would love to work here for a week. It reminds me of my job, growing, harvesting, and drying.
I don't know if it was said, or if anybody noticed, but he's using the Hungarian "apple pepper" for the pickled peppers! I can't find those anywhere here. I once found one at the Mexican bodega but it didn't taste the same. The ones in Hungary you can eat raw or add to a salad. It's incredible.
Amazing this special chilly is not hot just only using for paprikas. I’ve been in Hungary, now I understand why there’s nails around the edges of the roof for which to hang paprikas bags.
What you are doing is very important and I hope that soon more people will follow these beautiful traditional growing methods. Your paprika looks wonderful and perhaps I will be able to find some here in the UK.
Very nice video. It is a very interesting tradition and process. The love and passion you feel for your work is very clear. I love paprika. Warm greetings from Argentina.
I always wondered about farming for paprika, now I know. He speaks very good English and with a hint of slang lol. 👍 great family business and so hardworking 💪
I had the honor to work with the Hungarian Government after the fall of communism. Parika is a national treasure and the Hungarian cuisine reflects it. Going to the countryside during harvest season is something to see. God bless the Magyars.
Chili and herb blends used by the Aztecs in Mexico. Chili powder is made by grinding dried chili peppers. The amount of heat depends on the type of chili and how it is made.
People who are passionate about what they do always make the best product, no matter what it is, so you know this is good unlike that mass produced stuff which has absolutely no taste. They also use their own product, which is another incentive for it to be the best.
I got some hungarian paprika about 6 years ago, its night and day from grocery store ones, always import it nowadays. Its not that pricey as a homecook who uses small/medium amounts.
I only use paprika that I´ve ordered from Kalocsa in my kitchen and not that bland stuff they sell in german supermarkets. It´s like 2 totally different things.
This is such an important spice not only for Hungary but also for neighboring countries like Serbia, Croatia and Romania. It is unbelievable what difference it makes to a dish good and bad paprika.
Harvesting peppers is terrible on the back. And it's so easy to break the plants accidentally. I'm going out to get the final harvest tomorrow before frost on Friday. It's rough
Do you know what exact pepper they are using for the paprika? Google was unhelpful beyond "Capsicum Annum", which could be a number of different peppers. I grow peppers on my balcony in pots; have had the most luck with Thai bird, yellow scotch bonnets and Cayennes. I make my own hot sauces with them. Trying to grow some super hots, but the flowers just die.
@@nahor88 Szegedi édes (I think in the US it's just called Sweet Hungarian) for the sweet, and Kalocsai V-2 and Budai csípős for the spicy variety. And btw, your Google search wasn't helpful because paprika IS the pepper. In this particular video, the paprika they're growing is Szegedi 80.
I miss my Hungarian-American grandma. Del Ray/Southwest Detroit, Ecorse, and Southgate were the starter Hungarian neighborhoods before the rich ones ran for Troy, Wyandotte, and Grosse Isle.
Check it out here: www.burlapandbarrel.com/products/noble-sweet-paprika?variant=41404599533722&gad_source=1&gclid=CjwKCAiA3ZC6BhBaEiwAeqfvyip73CVWwLp01XKtN-4KIIqexl2YVkhj2Uv7vgzDnWERmf8smKsBrhoCIyoQAvD_BwE
Around 9:23 they mention the new distributor they're working with. Burlap & Barrel seems to ship to the US and I believe the Hungarian sweet paprika on their website is from this producer.
The difference between good and bad paprika is so stark -- I've tried to find decent stuff in the US, but it's all so bitter and has none of that sweet, vegetal, vibrant flavor of the stuff I've had in Central Europe. Now I know who to buy from!
I think these people would have their quality of life greatly improved if they used a one-leg stool. Basically a chair on the go, harvest sit without having to constantly move a chair.
I’m a Texas born Hungarian and have been eating and cooking the same all of my life. Lots of onions, garlic, sour cream and paprika both hot and sweet and never smoked. If it doesn’t say Szeged on the label I don’t buy it. Paprika is life for my family and Hungarians.
As a lazy guy who has an aversion to heights, I would eliminate that ladder, and make hanging those bags a one person job with some basic knot work, a good long wooden broom handle, and a nail. Might have to paint and, or change out the hanging nails for some larger ones to make it easier and help with the depth perception.
The place it originated is called Mexico for those that know the United States as "America" . Chili as we know it was cultivated for thousands of years by the natives so thanks to them we have the chilis we have now higher yealding , more flavorful etc. Yes modern technology and different cultures have improved on it but Aztecs domesticated it same with corn , vanilla, cacao , squash,tomatoes etc. You're welcome.
Folks like this make the world better!! Farmers are the backbone of humanity
Well, entrepreneurs in general.
Crazy how AI and Advanced Robotics is going to be automating most farms in the near future
Farmers are the best!
Let me talk to you a little bit. Say something.
Amazing to think a humble spicy chilli pepper from South America has radically changed Hungarian culture! 😮
I'm curious about their food before the introduction of chilis. like italy, the cuisine changed tremendously after the age of european exploration.
@@romulus_ as am I! Was it more soups, porridges, stews? Roasted small game/ root veggies? Pre-Columbian European cuisine seems to have had more pulses/grains (almost vegetarian and pescatarian) since spices/meat (pork/beef) were mostly used by the wealthy or as beasts of burden.
@@the-chipette yeah, I would imagine that was the case. similar foods to what were consumed in roman times. foods generally being sour or salty, but not spicy. they did have black pepper though.
Tomato potato chilli eggplant bell pepper... Should i continue? America's discovering changed European and Mediterranean food completely forever
Ireland without the potato, Italy the tomato and hungary paprika.... It'd really be different huh?
Another fantastic vendor presentation. I always have so much respect for people who speak english as a second language and agree to speak it in an interview especially about something so important to them. I was really impressed with his english and ability to communicate so well in his non native language. You can tell he knows his stuff and is passionate about his business, it's workers, and the Hungarian culture and tradition.
He did say he lived 8 years in England if I'm not mistaken
А вие какъв втори език знаете?
He knows the consumer beast language
The peppers drying in those sleeves are so vibrant, thank you for this lovely documentary
Not normally swayed by stuff like this, but maaaaan, that paprika looks fantastic. I love his enthusiasm as well.
I have a Hungarian friend who got some sent from home and made me a traditional Hungarian gullasch. That tasteles terracotta colored junk I can by at the grocery store has absolutely nothing to do with real paprika. The difference is night and day. I'm starting to think that the stuff I buy used to by at the super market is just red bell pepper ground up.
@@andersjjensen I already checked their supplier and plan to buy some after Christmas. Glad to hear it's as good as it looks! :)
We Hungarians are proud of you man! God bless you! Always good to see when people like you representing our country, some positive energy!!!
This is probably one of the most detailed video I have seen about a food product. I have ever seen on Eater Vendors.
For anyone looking for this paprika from Peter in the states search Burlap and barrel Szegedi 178 Hot Paprika or noble sweet paprika. Both from this farm!
I paused the video to look at the stickers, bought the noble sweet, saving up for the szegedi 178 since I love heat. Had good results packing the noble sweet on briskets a few times, just add your season salt or grill seasoning of choice then pack the paprika in a heavy red coat over it. Orange juices come from the meat, so awesome!
These farmers are living life to the fullest, preserving traditions and age old culture. Huge respect
86 year old and biking out to the fields! I want to bike around aswell at that age! Respect!
My grandfather still rides at around that age.
Can't walk properly anymore but he'll go buy lunch on his bike.
He got hit by a truck coming out of a construction site once and while getting checked, he had only 1 question, when could he ride his bike again.
He looks like he's in his 50s!
Paprika as youth elixir confirmed
With salami !!
As a Hungarian and also as a Chef all ai can say is for us is really important the traditional foods have a good colour, if not we use to say " is dead " what that means is without colour there is not life. It needs to be vibrant 😊
0:53 when I heard the folk music tears come out 😢 Music ,Love, vibrant colours, make us smile for life.
God bless everyone 🔥♥️🇭🇺🙏
buying paprika from this guy for a while now. hands down the best in Hungary.
The farmer/owner has such respect for the land, the product, his country, and his workers. I wish all farming could be this way but unfortunately it's not productive or profitable enough for 99% of big farming organizations.
I thought paprika was bland nothingness until I got my hands on the good stuff. It's wonderful.
It's so fragrant and flavorful, I put it on so much stuff 😂 My girlfriend had never had it dusted on eggs or rice before, and she was surprised how much she enjoyed it
Yeah the crap in most grocery stores is horrible. I'm Croatian and bought it once from the local store and not my typical European market. Never going to make that miss again. At least my garden got some extra nutrients. 😂
@@SerafinaBabic-q8b they probably put ground wood pulp in the American crap.
Both of my grandparents' families on my mother's side were from Hungary. Paprika was a part of growing up. I could smell this whole episode and it was amazing. Thanks for the upload.
Man that color on the paprika is amazing.
Smoked Paprika is so amazing.
Amen, brother! I'm newly converted!
Yes it is! I didn't know smoked paprika existed for 50+ of my current 62 years.
Today I'm like the Franks Hot Sauce lady, I put that s**t in everything.
@@lsrx101 i managed to pull a culinary revolution in my family when i convinced my grandma to use smoked instead of regular ground paprika she was using some odd 60 years of her cooking. Her already delicious stews and soups became 10x better :D
Ooooooo makes burgers taste so good too...try dancing pigs BBQ rub in burgers.....soooo good, it has paprika and other spices in it...sweet smoke flavor too
After many years of hardening i can tell you that this farm is special....there are so many challenges to producing a consistent crop, year after year. Amazing
I enjoyed watching your programme as it brought back memories of the times I lived in Hungary for short periods of time. This was before I joined the British army in 1975. My father came from Paks and fled in 1956 after the uprising. I have been to Hungary many times and visited Kalocsa a few times as I have family there. My fathers cousin owns the ferry that transports vehicles across the Danube from Paks to the road that can lead to Kalocsa. I now live in Thailand retired and have purchased paprica here but it looks like a Thai brand.
Bought this from Burlap and Barrel after watching the video. Noble Sweet Paprika it's called. SO MUCH MORE FLAVOR! Can't even go back in time to describe it to myself before I tasted it, you really just have to try it. And it makes food reddish orange, a much tastier color, feast for the eyes on top of the flavor itself!
Wow did y'all see that older woman picking peppers just before 4:00? Said she'd been picking for over 40 years and i believe it; that was some serious quick picking right there!
Real Hungarian Paprika is priceless. I only buy Szegedi/Kalocsai paprika. It is so potent. I store it in a dark cool area until I use it. Great video showing the devotion given to cultivating Hungarian Paprika. Well done!
The journey of creating one of the most vibrant spices is absolutely mesmerizing! From careful cultivation to the intricate processing by vendors, it’s amazing to see the dedication that brings such flavor and color to our kitchens. Truly inspiring!
I knew he had worked in the UK when he said bloody hard work😍
God bless the ones who make this wonderful spice thru their labor and love ...love paprika...
8 hours a day of back breaking work was more preferable to him than living in the UK. And I totally believe him.
"Our food has to be red."
Based.
Hungarian paprika, and Hungarian cooking more generally, is some of the best in the world. I lived in Hungary briefly and not one meal was anything less than exceptional.
His passion is palpable. What a gift, to be a part of such a rich family legacy and be THAT passionate about it... I'm really happy for him.
My grandfather's last name was Szabo. Great and educational video.
I cannot stress enough how much better paprika is when you get some that is fresh. The supermarket kinds are basically just red powder with no taste whatsoever.
I got my mom a bottle of high quality smoked paprika and it was a totally different experience from what i knew.
Instead of a stale bitterness that faded into nothing, this paprika had a smoky hit right off the back which mellowed into a sweetness. I can't really describe the taste that came after but it was like sipping an interesting wine in terms of all the flavour notes
This is a wonderful video. Excellent quality. His emotions and personality are so genuine.
Absolute frikkin legend. One of the most fascinating and interesting Eater episodes out there - I'm mean, they're all great, but this was a wee bit special. Excellent!
I love this mans british accent seeping through....especially the bloody bloody part 🤣🤣👍🏻
I love how fully ppl from Hungary really made it their own. If you say "paprika" the average person would instantly think Hungarian! Very neat family of spices 😊
Wonderful Episode! Today is my 34th Anniversary to my Hungarian wife... Back in the US now, I still order real Hungarian sweet (édes) Paprika 2x a year... 1KG (2 lbs) each order. If you have not tried real sweet paprika, you really need to. sooooo different. Of course, the hot paprika is also awesome.
Преди месец в Будапеща купих 1 килограм първокласен сладък червен пипер от Калоча и Сегед. Унгарските ястия се получават само с него. Мисля, че е един от най-качествените в света заради неповторимия си аромат.
@@Марта-й7е Согласен, я только что заказал еще килограмм (в США это сложно и нужно планировать заранее!!!). Нет ничего лучше хорошего фасолевого супа с настоящей паприкой
I hope this made it-my russian is BAD...my Hungarian okay
@@kantemirovskaya1lightninga30 А гулаш и пиле паприкаш? Ммм...
I'm so glad they could get their land back after communism. ♥️
I grow a Hungarian variety and a Spanish variety of pepper specifically for making my own paprika, one makes better sweet, one makes better smoked. I use the stuff daily.
What kind of peppers do you use for each
@dyllandroid the main 2 I'm currently using are the Leutschauer pepper for smoked, and Criolla de cocina for sweet.
3:32... I felt my heart shatter and fall in small pieces. Comunism was so evil that two generations later it still hurts. I wish I can go to Hungary and buy paprika from this noble, noble farmer and great son and granson. Bless him, God.
I love that you showcased the vendor and his family tradition, but there’s no link or information on how or where to buy his paprika! I would like to support him
Burlap & Barrel sources some of their paprikas from him. You can find it on their websites
@@ItsZim0 Thank you for sharing the information 🙂
Such a lovely family business providing work for local neighbours. I would love to work here for a week. It reminds me of my job, growing, harvesting, and drying.
I don't know if it was said, or if anybody noticed, but he's using the Hungarian "apple pepper" for the pickled peppers! I can't find those anywhere here. I once found one at the Mexican bodega but it didn't taste the same. The ones in Hungary you can eat raw or add to a salad. It's incredible.
Amazing this special chilly is not hot just only using for paprikas. I’ve been in Hungary, now I understand why there’s nails around the edges of the roof for which to hang paprikas bags.
What you are doing is very important and I hope that soon more people will follow these beautiful traditional growing methods. Your paprika looks wonderful and perhaps I will be able to find some here in the UK.
Long live and prosperous for all the farmers.
Amen!
5:52 - That's clearly not that lady's first day lol
Very nice video. It is a very interesting tradition and process. The love and passion you feel for your work is very clear. I love paprika. Warm greetings from Argentina.
It's one of my favorite spices! I'm glad to finally see how it is made.
I always wondered about farming for paprika, now I know. He speaks very good English and with a hint of slang lol. 👍 great family business and so hardworking 💪
Brilliant! My mum always said it had to be Hungarian. From Sheffield, UK.
been in love iwht paprika lately. What a beautiful spice
I learned early on not to be cheap on spices. The best quality product costs more, but the difference is priceless.
I had the honor to work with the Hungarian Government after the fall of communism. Parika is a national treasure and the Hungarian cuisine reflects it. Going to the countryside during harvest season is something to see. God bless the Magyars.
I love paprika. I use it in a lot of dishes. It's a subtle taste, which makes the slightest difference. It helps bring other flavors together.
the drying room must have the most amazing smell in the world
3:30 I miss my dad I wanna make him proud too !!
it simply vibrates more than other spices
It'd be interesting if a similar video is made about Spanish Pimentón de la Vera, so we can see the differences in the process.
My favorite flavor. Especially in a nice big pot of halászlé.
I grew a ton of habaneros this year. I saved all the mash from making hot sauce, dehydrated it and ground it up for spicy paprika. It’s pretty great.
Chili and herb blends used by the Aztecs in Mexico.
Chili powder is made by grinding dried chili peppers. The amount of heat depends on the type of chili and how it is made.
I grow my own hot peppers and make them into paprika myself. It’s a lot of work.
Another amazing episode. Looking forward to the next one. Thanks for sharing
People who are passionate about what they do always make the best product, no matter what it is, so you know this is good unlike that mass produced stuff which has absolutely no taste. They also use their own product, which is another incentive for it to be the best.
That color is amazing
I got some hungarian paprika about 6 years ago, its night and day from grocery store ones, always import it nowadays.
Its not that pricey as a homecook who uses small/medium amounts.
Ordering some of this asap, can't wait to try it and really want to support the crew. Great vid
I only use paprika that I´ve ordered from Kalocsa in my kitchen and not that bland stuff they sell in german supermarkets. It´s like 2 totally different things.
I always assumed paprika was tasteless and for decoration
This is such an important spice not only for Hungary but also for neighboring countries like Serbia, Croatia and Romania. It is unbelievable what difference it makes to a dish good and bad paprika.
This was so interesting. I never realised so much manual labour was involved.
What a legend! thanks for this video, it was beautiful.
I love paprika on egg and potato salads in addition to chili.
Just learned a lot about Paprika. Great video.
Harvesting peppers is terrible on the back. And it's so easy to break the plants accidentally. I'm going out to get the final harvest tomorrow before frost on Friday. It's rough
Do you know what exact pepper they are using for the paprika? Google was unhelpful beyond "Capsicum Annum", which could be a number of different peppers.
I grow peppers on my balcony in pots; have had the most luck with Thai bird, yellow scotch bonnets and Cayennes. I make my own hot sauces with them. Trying to grow some super hots, but the flowers just die.
@@nahor88 Szegedi édes (I think in the US it's just called Sweet Hungarian) for the sweet, and Kalocsai V-2 and Budai csípős for the spicy variety. And btw, your Google search wasn't helpful because paprika IS the pepper. In this particular video, the paprika they're growing is Szegedi 80.
I miss my Hungarian-American grandma. Del Ray/Southwest Detroit, Ecorse, and Southgate were the starter Hungarian neighborhoods before the rich ones ran for Troy, Wyandotte, and Grosse Isle.
where can I buy paprika made by this company?
Check it out here: www.burlapandbarrel.com/products/noble-sweet-paprika?variant=41404599533722&gad_source=1&gclid=CjwKCAiA3ZC6BhBaEiwAeqfvyip73CVWwLp01XKtN-4KIIqexl2YVkhj2Uv7vgzDnWERmf8smKsBrhoCIyoQAvD_BwE
Around 9:23 they mention the new distributor they're working with. Burlap & Barrel seems to ship to the US and I believe the Hungarian sweet paprika on their website is from this producer.
Anywhere in UK?
@@helenswan705 you can find similar in Hungarian, eastern european or polish shops if no other option
@@eaterThank you 🙂
3:24 I hear you brother. I hear you.
The difference between good and bad paprika is so stark -- I've tried to find decent stuff in the US, but it's all so bitter and has none of that sweet, vegetal, vibrant flavor of the stuff I've had in Central Europe. Now I know who to buy from!
Awesome video! Thank you!
Brilliant video thank you. Very informative 👍👍
Wonderful looking color. I wish I could taste it and smell it. Oh! What are the names of the peppers used? I'd love to try grow them at home!
Wow, right down the block from Agi's. Gotta check it out.
I think these people would have their quality of life greatly improved if they used a one-leg stool. Basically a chair on the go, harvest sit without having to constantly move a chair.
Thank you for sharing valuable knowledge
Really interesting video, thanks for posting it. 👍
Amazing work
What a very cool look at that spice! My question is, which kind of pepper is that?
@GeoffryWKunfortunately didnt answer the question though. Chili peppers is a broad term.
It's a type of hungarian wax peppers.
en.wikipedia.org/wiki/Hungarian_wax_pepper
They are paprika peppers. There are at least 6 varieties that I know of off the top of my head, one of the most common in the US is Fehr Oryzon
Awesome video. Didin't know about this family but nice to know about them.
I’m a Texas born Hungarian and have been eating and cooking the same all of my life. Lots of onions, garlic, sour cream and paprika both hot and sweet and never smoked. If it doesn’t say Szeged on the label I don’t buy it. Paprika is life for my family and Hungarians.
the one in the video is made in Kalocsa.
As a lazy guy who has an aversion to heights, I would eliminate that ladder, and make hanging those bags a one person job with some basic knot work, a good long wooden broom handle, and a nail. Might have to paint and, or change out the hanging nails for some larger ones to make it easier and help with the depth perception.
I bet what he makes tastes a heck of a lot better than what we get here for $5 an ounce.
I very much enjoyed your video and I gave it a Thumbs Up
Bravo.. Good show.
Using "körözött" as dipping for chips is the most American way to eat it.
the way he says bloody... he definitely went to school in the uk haha.
The place it originated is called Mexico for those that know the United States as "America" . Chili as we know it was cultivated for thousands of years by the natives so thanks to them we have the chilis we have now higher yealding , more flavorful etc. Yes modern technology and different cultures have improved on it but Aztecs domesticated it same with corn , vanilla, cacao , squash,tomatoes etc. You're welcome.
It’s MADE in a garden. It’s PROCESSED in a facility.
Do you have a UK outlet ?
So is Burlap and Barrel the best place for a USA consumer to get some? It's my favorite spice and I just have to try some.
Jó lett srácok!!!
Wonder if the farmer has seen the tobasco barrel method. The reject peppers would likely make a incredible hot sauce.
Then he wouldn't get the fertilizer for the next crop.