s t­hat t­he many va­ri­e­ti­es a­va­i­lab­le ma­ke it pos­sib­le to b­ring o­ut t­he best f­la­vo­ur, a­ro­ma and co­lo­ur of a dish by u­sing t­he most app­rop­ri­a­te pap­ri­ka for t­hat par­ti­cu­lar dish. Pap­ri­ka ca­ters to all tas­tes in its va­ri­ety-f­rom t­he mild to t­he ve­ry hot.

T­he dif­fe­rent ty­pes of pap­ri­ka Spe­ci­al qua­lity (­KÖ­LÜN­LE­GES)
Of all t­he va­ri­e­ti­es of Hun­ga­ri­an pap­ri­ka, t­his is t­he ri­chest in co­lo­ur. It is fi­e­ry red and has an ex­cel­lent f­la­vo­ur and a­ro­ma. It is al­so o­ne of t­he mil­dest ty­pes.

De­li­ca­te (­CSÍP­MEN­TES CSE­ME­GE)
T­his is a pap­ri­ka s­pi­ce ma­de f­rom ca­re­fully se­lec­ted pods of t­he hig­hest qua­lity. Its co­lo­ur ran­ges f­rom a light to a dar­ker s­ha­de of c­rim­son, de­pen­ding on t­he vin­ta­ge. It has a ve­ry fi­ne tas­te and a­ro­ma and is comp­le­tely f­re­e of any s­pi­ci­ness. It im­parts a won­der­ful co­lo­ur and f­la­vo­ur to fo­od.





Ex­qui­si­te de­li­ca­te (­CSE­ME­GE­PAP­RI­KA)
T­his has t­he sa­me qua­li­ti­es as t­he s­we­et va­ri­ety ex­cept t­hat it has a p­le­a­sant, mild, s­picy f­la­vo­ur.

Pun­gent ex­qui­si­te de­li­ca­te (­CSÍPŐS CSE­ME­GE, PI­KANT)
T­his has t­he sa­me high qua­lity cha­rac­te­ris­tics as ex­qui­si­te de­li­ca­te pap­ri­ka, but is de­ci­si­vely hot­ter. It con­ta­ins at le­ast 25 mg of cap­sa­i­cin, and is o­ne of t­he most po­pu­lar of t­he hot pap­ri­kas.

Nob­le s­we­et (É­DES­NE­MES)
T­his ty­pe of Hun­ga­ri­an pap­ri­ka is t­he best k­nown th­ro­ug­ho­ut t­he world. It is ma­de f­rom pods of ext­re­mely high qua­lity and has a mild s­picy f­la­vo­ur. T­he o­il con­tent of t­he pap­ri­ka se­ed mil­led with it b­rings o­ut t­he b­right red co­lo­ur. Its tas­te and a­ro­ma a­re un­be­a­tab­le.

Se­mi -S­we­et (­FÉ­LÉ­DES)
T­his is so­mew­hat hot­ter t­han t­he va­ri­e­ti­es men­ti­o­ned a­bo­ve, so a s­mal­ler quan­tity is suf­fi­ci­ent to p­ro­du­ce a hot, s­picy f­la­vo­ur.

Ro­se (­RÓ­ZSA)
T­his pap­ri­ka is pa­le red in co­lo­ur. It is hot and has a strong a­ro­ma. It is re­com­men­ded for t­ho­se w­ho li­ke t­he­ir fo­od s­picy.

HOT (ERŐS)
T­he hot­test of t­he pap­ri­ka s­pi­ces is light b­row­nish yel­low. It is par­ti­cu­larly comp­le­men­ta­ry to dis­hes ma­de with mut­ton or ga­me. It is for t­ho­se w­ho li­ke a s­pi­ce to be fi­e­ry hot.
O­ne cha­rac­te­ris­tic per­ta­i­ning to all Hun­ga­ri­an pap­ri­ka s­pi­ces-t­hey con­ta­in no ad­di­ti­ves or ar­ti­fi­ci­al co­lo­u­ring or any ing­re­di­ent t­hat wo­uld be harm­ful to t­he hu­man body. T­he che­mi­cal and phy­si­cal re­qui­re­ments of all t­he pap­ri­ka s­pi­ces a­re re­gu­la­ted and strictly cont­rol­led.