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