RE: [CH] Paprika Question
Jacqueline Groot (JacquelineG@em.cortland.edu)
Wed, 4 Nov 1998 11:38:03 -0500
I have Hungarian Hot Paprika at home that *is* hot though. I have a
colleague who gets Hungarian Hot Paprika abroad that is REALLY hot. I just
figure they use hotter chiles; I don't think this means his friend is overly
sensitive.
jag
Healer of Bland Food
> -----Original Message-----
> From: David A. Verbil [SMTP:daverbil@home.com]
> Sent: Wednesday, November 04, 1998 10:27 AM
> To: chile-heads@globalgarden.com
> Subject: Re: [CH] Paprika Question
>
> > I'm trying to settle something with a friend of mine. He thinks that
> > Hungarian Paprika has more in it than just the "paprika" pepper. He
> > thinks that cayenne (or something similar) is added because the
> > Hungarian stuff seems to have some bite to it. Is anyone aware of this
> as
> > a common practice? Thanks for any help
>
> Paprika is the hungarian word for pepper (chile). They grow many
> varieties - some hot some not. Usually paprika is relatively sweet in
> this country but I've purchased paprika labeled as "hot" - which isn't
> really that hot at all, IMHO. Perhaps your friend is overly sensitive
> to capsiacin?
> DAVe