Patrick Leigh Fermor’s second book of his trilogy:
“A Time of
Gifts”,
“Between the Woods and Water”, and
“The Broken Road”
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| Between the Woods and Water - by Patrick Leigh Fermor |
… but the descriptive passages Fermor uses, as he traverses
and stays in the Great Plain of Hungary, brought the rich haze of summer to
mind:
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| Hungarian Peppers air drying |
“The summer
solstice was past, peonies and lilac had both vanished, cuckoos had changed
their tune and were making ready to fly.
Roast corn-cobs came and trout from the mountains; cherries, then
strawberries, apricots and peaches, and, finally, wonderful melons and
raspberries.
The scarlet blaze of paprika …”
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| Szeged is just below the "Y" of Hungary; Kalocsa (not shown) is about where the "A" of Hungary appears. |
Szeged and Kalocsa are two of the main towns in the southern
part of the Great Plain ... while the Paprika Museum in Kalocsa records
Capsicum’s history …
… I have to say I thought Paprika originally came from Hungary
… but no – originating in south - middle America, it is thought the Spanish Conquistadores brought the plant over…
capsicum acclimatised very quickly and was first used as a decorative plant.
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| The Carpathian Mountains surround the Great Plain of Slovakia, Hungary, Romania and Ukraine: the Danube and its main tributaries run through it ... |
Similarly to my post on Marzipan – the trading routes played
their part in its dispersal across Europe, along the Mediterranean, through Africa,
Persia and north into the Great Plains of Hungary via the Danube River with the
Turkish expansionists … which led us to those Great Plains which Fermor
describes so evocatively.
Capsicum a member of the Nightshade family … has many
varieties in hues of gold, vivid greens, amber, vermillion or chili red …
the early herbalists realised the medicinal values … a fine natural body
purifier and internal disinfectant … while a variety of other remedies are
being researched.
Peppers are hugely nutritious … they have more Vitamin C than
an orange, and have relatively high amounts of Vitamins B6 and A. These contain 94% water, but once dried they
have different nutritional values.
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| Dried Paprika |
Pungency varies – the Mexican - American types tend to be spicier: the
chili cayenne types - while the Hungarian/Spanish Paprika is made from the
milder, pointed-shape paprika fruit.
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| Hungarian sausages and hams |
Hungarian and Spanish peppers are dried and ground, or used as
vegetables or in salads … added to stews, sauces and now ubiquitously added to
all manner of produce – particularly sausages (Spanish Chorizo … pork, sweet
paprika and garlic, then cured).
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| Hungarian Veal Paprika with Nokedli from Crumbs and Tales |
Hungarian paprika veal … I’m sure I made this back then! Delicious … fillets of veal, dipped in
seasoned flour, lightly fried – remove meat and keep hot. Mix paprika to taste with some soured cream
and add to pan, stir in gently … and replace the meat. Simmer gently and serve with new potatoes, nokedli (dumplings) or
rice, green vegetables etc …
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| Hungarian Goulash Szegedin Goulash |
Hungarian goulash – where paprika is an essential ingredient –
uses cubed beef, onions, tomatoes and small potatoes … brown meat and onion,
add seasoning of paprika and garlic, salt, tomatoes … add in small potatoes and
gently simmer … making a meal for friends and family, or a smaller pot … serve with sour cream ...
Remember when using paprika that it has a high sugar content
and burns easily … so do not cook over a
high heat for too long, and make sure there’s some liquid in your dish.
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| Bell Peppers with almonds, add in some garlic, seasoning and whizz with oil ... Romesco sauce |
There are so many varieties of the capsicum plant that are
necessary for particular sauces … eg Romesco Sauce - while for now I’ll leave
the cayenne/chili cultivars for another post, together with the fabled Scoville
scale.
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| Paprica Museum in Kalocsa: see here for more information on the museum |
The black pepper, some of us use so liberally, is not related
to the capsicum … pepper nigrum is native to south India … and has a different botanical
relationship to that of capsicum or to Sichuan pepper. The generic name “pepper” probably comes from
the Greek word kapto ‘to gulp’ … that
makes sense?
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| To tempt you further ... a delicious range of wines, fruits and dishes from Hungary Hungarian Cuisine from Globe Centre Travel |
This wonderfully useful ancestral spice has been used for
generations … so encourage your family and friends to include some in their
diet … though be aware, that some people may be allergic to them … but certainly
for me I can see the benefits …
… and will continue to enjoy my peppers as a vegetable or in
my salads … so many ways to use them …
Hilary Melton-Butcher
Positive Letters Inspirational Stories
60 comments:
I too am very fond of peppers. However, capsicum needs to be raw for me (or dried). Cooked capsicum (and carrot) are low on my preferred eating list. Raw? Yum. A personal quirk I cannot explain.
Hubby used to cook with paprika all the time. He goes through phases with his spices. (I think we also ended up with a 5kg bag of the stuff - it's amazing how inventive you get when you've got a huuuge bag to use up!)
I didn't know paprika was a pepper. Big fan of peppers.
Paprika is the winning spice! (Sorry, old movie reference.)
My mother loved Hungarian goulash and served it often. I did the same when I raised my family. It was always made in a pressure cooker for both speed and tenderness. Recently, my daughter told me how much she hated that dish. How polite of her to keep that a secret for 20 years. I still like it and paprika is one of my favorite spices.
Love peppers, raw, cooked - all kinds. A most versatile ingredient. Love the colour paprika adds to dishes. Loved goulash too, was served it as a child quite often, but don't make it myself. Must revisit and see. Thanks for the nudge.
Look forward to reading about the Scoville scale...:)
I love the bright colors. Ray uses paprika in his tacos. I also think that is a fun word to say.
A favorite spice for me, I make a gravy with it that I learned in Czech, and really like it in many foods
Because we're close friends, I'm going to confess: I never realized paprika and Capsicum were the same. Thank goodness I read your blog.
Until now I was positive I would not even try goulash. Now, after reading this post, I'd quite like to! We use paprika not only in Chorizo, but sprinkled on Deviled eggs and in my Best-ever Chili ;-)
On the subject of descriptive passages, your atmospheric prose is beautiful! "the rich haze of summer..." makes me anxious to experience it again ;-)
Thanks for a fantastic paprika history lesson - I've got to stop reading your posts before breakfast. Chili is probably not the best cereal choice;-)
@ EC – I love peppers all which ways … but I know they can disagree with people … but I love all veggie raw or freshly cooked … each to his own, I say … or in our case her own!
@ Annalisa – 5kg bag … I typed 50 kg – then thought that really was excessive … oh I can believe you can be inventive with all the spices … wonderful hubby helps out with the cooking … adds spice to life!
@ Alex – oh now I’ve found something you didn’t know about … but then I had to look up the film reference … I think it must be Batchelor Party (1984) … I haven’t seen it!
@ Arleen – oh good I’ve brought back happy memories and see overdone memories re your daughter – how funny – but yes how polite of her. That’s great you still enjoy paprika though …
@ Nila – the pepper plant is a very versatile ingredient isn’t it … and that rouge colour paprika spreads … gorgeous. Haven’t had goulash for years – might need to make amends and try making it again. Hope you give it a go … oh I see I must do cayenne and chilli soon … for the Scoville scale …
@ Joanne – yes I had to put in the bright colours … good for Ray using paprika in his tacos … pepper is an interesting word … when meaning ‘to gulp’: an appropriate term …
@ Steve – you learnt from the right source – Czech paprika gravy … for goulash … it has an earthy flavour – you’d better start putting some of your Czech cooking ideas on your blog?!
@ Jacqui – not to worry … plenty of things I’m learning through this blogging process … delighted you feel you learn too
@ Diedre – that’s great … I used to love goulash and cooked it quite often … devilled eggs are so good, as too chili – it’s cold enough for that now – I might do some this weekend.
Thanks re the descriptive passages … and my atmospheric prose – never sure where the words come from … probably from Fermor and his books … but it is certainly descriptive as I sit here in freezing fog! I could do with some sun …
When I write about food – it is probably a good idea to read the post at an appropriate time of day … as with all food blogs or posts … chili would not be good for breakfast.
Thanks so much – glad paprika has rung some sunny bells … cheers to you all from a cold, freezing UK … Hilary
Just thought I should point out, Hubby does ALL the cooking. I have a repertoire of 2 dishes that my kids suffer through when Hubby is away :-)
Hi Annalisa ... I see you peeked back in ... brilliant to have a hubby who does all the cooking ... good for him, and lucky for you ... ?! Dare I say poor kids?! Still they will happily survive I expect ... thanks for the extra comment - cheers Hilary
Such wonderful colours here today, makes me feel peekish!A nice warming goulash in this cold weather would be perfect. Best wishes, Hilary.
I use paprika a lot - I particularly like the smoked version which gives a lovely flavour to a dish.
My daughter says that she would go to the Paprika museum. The Paprika blaze is indeed amazing. Such an elaborate research on peppers. Thanks for sharing.
hi my grandblogmom!
another spicy post.:)neat how a little red pepper made it's way around the world.
how about something a little warm, a little cool, a little sweet, and just plain delicious...paprika ice cream!
...hugs
I thought paprika was very expensive. Perhaps I'm confusing it with something else.
Saffron is another spice that is bought as red threads, very fine, and it is expensive so that may be what Liz was thinking of. I've used paprika all my life, although I started teaching myself about herbs and spices in my twenties when cooking was an adventure. I was in a new country with new recipes.
I've had goulash but it's not a favorite - it's quite similar to a stew (at least what I had was). I still owe you a reply, Hilary. It will come.
@ Suzanne - yes the colours are just magical aren't they ... nothing like a glistening pepper ... oh I agree a warming goulash would be just so lovely now ... we needed the cold for a while ... but I'll be glad to see the sun come out again!
@ Anabel - yes, the smoked variety does give that extra flavour to various dishes ...
@ Munir - oh that's good your daughter would like to visit the Paprika museum. That old boy hanging his paprika peppers out to dry is 'a blaze' isn't it .. glad you enjoyed the post ...
@ Lenny - yes another spicy post ... lots of them out there to write about ... and the movement of plants is fascinating ... and the dishes we create from them. Ummmmmmmmmm - paprika ice-cream ... then I looked and of course ... chocolate and paprika ice-cream = a match made 'in heaven' ... so you could well be right ... but I think I'll keep my ice-cream chocolate, and my paprika savoury! Interesting thought though ...
@ Liz - yes as DG notes below ... we think you're thinking of Saffron ... I*'ll write about that too ... sometime!
@ DG - you've identified Liz's query ... I love Saffron - I call it the Cornish spice. It's great you've tried so many things and taught yourself as you went along ... new country, new recipes ... I did too - especially as things were relatively scarce in the 60s, opening doors to Mediterranean foods and then Asian foods as time went on ..
I suspect goulash was at a time when I used to try different things and for a while - it certainly became one of my dishes, as too stroganoff ... sour cream I used to love! Onions and garlic in the sauce, then the paprika giving the dish that earthy flavour ...
No rush re a reply ... but thanks for letting me know ...
Thanks everyone for adding to the comments - I'm always fascinated by the ideas and thoughts you give us ... I had certainly never thought of paprika ice-cream - thanks Lenny! Cheers to you all ... and have good weekends - Hilary
Once again, I learned something new by visiting your blog: I had no idea that paprika had a high sugar content and that's important because my hubby has diabetes and I use it all the time. Good to know. Thank you!
I never thought a post about paprika could be so interesting but of course you make it so, Hilary! I love peppers and had no idea paprika was one - no wonder I love the taste.
I've always associated paprika with Hungarian food, too. It's a surprise to know that in comes from South America.
That paprika veal sounds delicious! Must give that a try, we're always on the lookout for new ideas to break out of the same-old same-old.
Now you are talking! Paprika, king of the spices. My favourite? Smoked paprika. I might just dip my finger in the pot right now!
Paprika certainly makes everything more beautiful, when sprinkled around. I do like smoked paprika, too. And I make a rub for roasted fish that has paprika in it. It's so beautiful when cooked.
I like spicy food, but that's a lot of peppers. I'll definitely need the wine too:)
I'm a big fan of capsicums although I prefer the fresh variety for salads or in strips for dipping. And paprika is a good substitute for chili peppers in Texmex seasoning for chili con carne ( for those of us who don't like it hot.)
Hilary, your post and pictures remind us of the creative and generous gifts nature gives us.
I love the spice of pepper! Thanks for sharing such in-depth details, Hilary.
Damyanti
@ Elsie – that’s good: the sugar content will be relative … and only when cooked on a high heat, and needs some liquid … then it’d be fine … check it out too … might apply to other veg and fruits … I don’t know anything about diabetes – I’m afraid.
@ Julie – thank you, it was a pleasure to write up. I love peppers too … so now enjoy even more …
@ Sherry – I’m glad I’m not the only one that thought paprika came from Hungary – thanks for joining me in that!
@ Ian – great that I inspired you to try something different … I’m just glad no-one’s asked for the actual recipe, as that would be troublesome! I tend not to follow recipes exactly – never have … Good luck and I do hope you enjoy it …
@ Keith – well Mr Chef thank you for this comment … Paprika certainly rules with some people … dipping fingers into the spice pot sounds an interesting thought!
Lynn – yes … it is a colourful spice … your rub for roasted fish sounds a great idea … one I must remember … and beautiful food is a joy to eat …
@ Mark – spicy food is always good, but those subtle tastes work well too – oh yes, got to have the wine as well …
@ Rhonda – like you I mostly eat my peppers in salads or as slices with dips … but occasionally will stuff them with goodies as a vegetarian dish … I agree sometimes chili is too much … but I love chili con carne …
@ Beste – nature does provide us with so much, and what it gives us is so adaptable too (usually) … generous gifts as you mention …
@ Damyanti – thanks … just glad you enjoyed the post … it was interesting to write up …
Cheers to you all – so glad the post has resonated … thank you - Hilary
My mom used to make Hungarian goulash. I forgot all about it until you mentioned it here. I'm going to ask her if she still makes it (she lives in a different state). :) Have an awesome day, Hilary!
It's easy to see why capsicums were grown for decorative purposes - usually the plants are attractive and the fruits come in so many colours and shapes.
I'm a fan of many different kinds of peppers, but learned the hard way... quite some years ago... that it is NOT a good idea to put contact lenses in your eyes after cutting up some of them. (OWWWWW!)
However, even though I use it in my cooking, I didn't realize paprika was a pepper. See how many new things you teach me? Not all ground paprika are created equal, though. The inexpensive stuff doesn't have much taste.
Paprika, or "pimentón" in Spanish, has been my best mate for a few good years now. Whatever I make, stew, broth, soup, hotpot, I must put some paprika in it. Great post. Thanks.
Greetings from London.
@ Rosey - oh that's great ... I'm sure she'll still have the recipe and then you can, I hope, starting making it ... happy memories ...
@ Patsy - they are very pretty plants and useful for decoration ... I love seeing them around ... also the glossy colours ...
@ Susan - they are delicious ... but oh gosh putting contact lenses back in after chopping some peppers up - sounds really painful ... very uncomfortable for quite a long time ... I feel for you ...
It's funny what we don't realise about things that we use everyday ... but re equality of paprikas - yes ... good quality is needed! No point in having the tasteless sweepings ...
@ ACIL - sorry I didn't use the modifier for "pimenton" ... I thought about it - but then left it ... I can imagine you'd love paprika ... and Cuban cuisine must use paprika as part of its heritage cuisine. It's interesting how we can have a need to use one or two spices in many dishes ...
Cheers to you all - I can see some Hungarian goulash dishes being made once again ... enjoy them. Hilary
I love capsicum whether it's cooked or raw. It's one of my favourite vegetables!
I love Paprika and have a both ordinary and smoked in my spice rack. I also love peppers, and try to sneak them into everything!
I only really got into eating Goulash a few years ago though, and haven't yet made my own. I really must address that as I don't know why I haven't tried before...
Thank you for sharing - very informative.
I have heard about the benefits of peppers and enjoy some of them. I don't use paprika much. Interesting to learn more about them from your informative post. Thank you, Hilary!
I did not know paprika was a pepper. Not a fan of peppers, but do like to cook with powdered paprika. I have weird taste buds and food allergies.
Hey Hilary! A little dab of paprika livens up the dish for sure. I even add a dash in fried rice. I'm going to make that Hungarian Veal dish. Sounds awesome. :-)
@ Sarah - yes I'm with you on that ... peppers are lovely veggie ...
@ Maria - I hope you get to try out a goulash dish ... it's very easy and so good. Glad you enjoyed the post ...
@ Connie - yes peppers are meant to be really good for us aren't they. I'm happy you enjoyed the read.
@ Donna - I think everything changes once it's cooked, or dried ... so can understand you only like paprika ... eating what suits you is essential in life ...
@ Denise - yes a few spices to fried rice give it an extra kick ... that's great you'll try the Hungarian Veal dish .. it is delicious ...
Thanks everyone - so good to see you and know that a few of you will try the Goulash dish ... have good weeks - cheers Hilary
Fabulous post, Hilary. I really enjoy your herb/spice series. Coincidentally, saw something about paprika on the box not long ago, though it was not as informative as your post, here. We do a kind of Spanish chicken thing, using chorizo as the oil for cooking, and sprinkle a mix of oregano with a tiny amount of smoked paprika to give it an essential flavour! Yum. The trouble is, your post has made me hungry...
I love the Hungarian kitchen ! My grandma used to make Hungarian goulash, a plate I often ate as a child but later made it myself. In Northern Italy and in parts of Germany they eat Hungarian goulash too, it's still coming from the influence of the Austro-Hungarian Empire
I really like smoked Hungarian paprika. I didn't know it didn't originate in Hungary! The color of the dried paprika is so gorgeous.
@ Mike - thanks ... I enjoyed writing it and learnt quite a lot too. I didn't catch the tv thing about paprika ... but am glad I added to the story. I love having a bit of chorizo with some dishes ... your chicken paprika dish sounds very tasty ... and oregano would make a good addition ... sorry about the hunger aspect! It was nearly lunchtime for you ...
@ Gattina - I imagine your family would have had recipes to draw on - your grandmother's would be good to pass on down the family ... and yes northern Italy and parts of southern Germany ... that Austro-Hungarian empire does influence here.
@ Holly - that's good ... and it is fascinating about paprika isn't it ... and that colour ... cheers Hilary
Marvelous post! And I love see the colors of the peppers. I am not a pepper fan, but my husband is and we like to grow them in pots during the summer. We have to keep them up because the bunnies like to eat the flowers!
I don't use paprika often, but I sure can appreciate it for its kick and flavor. :)
My mother loved paprika and always covered her delicious deviled eggs with it. Thank you for reminding me!
How fun to get to visit paprika again. My first husband was from Hungary and I knew the entire Hungarian community in Princeton. Lots of very sharp phycisists and so on. And so much fun and so much goulash, paprika chicken, and so on. Great memories, thanks.
@ Christine - delighted to read you grow the peppers in pots - probably the best way ... and rabbits eating things - anything I guess!
@ Chrys - yes it gives a lift to some foods and that colour ...
@ Monti - devilled eggs - those are foods from the past - though I do see them appearing occasionally - I'm happy this post gives you memories of your mother ...
@ Inger - that's wonderful to read ... and what a fun first husband to have and be a part of that Hungarian community. Interesting life you've had. Sharp physicists offering lots of goulash, paprika chicken etc ... glad I brought these memories back for you ...
Cheers to you all and it's been fascinating seeing how so many of you have memories of goulash and peppers ... Hilary
Yum, now I feel like eating goulash.
Every time you mention Fermor I'm reminded that I still haven't read him yet! I really want to. Got to move him higher up the wishlist! :-)
Hi Denise - I know I've been making dishes a little more like goulash recently ... Yes do move Fermor right to the top of your 'to read list' ... he's very good - such a lot of information is contained in each book ... I just get bowled over ... I think I'd better get the third out now! Your appetite for travel will be extended a great deal! Cheers Hilary
Such a wonderful post. Who else would think to entertain us with stories of paprika? Thank you, Hilary. Paprika has always been one of my favourite spices. Loved learning more about it.
Hi Joylene - delighted this entertains you ... and I guess my approach here is somewhat different ... it's certainly not factual is it. But I enjoyed writing it up ... cheers Hilary
My experience with paprika extends to my mom sprinkling it on deviled eggs when I was young, and that's about it. So this is interesting. I'll have to explore some other recipes. As for peppers, I like them, and prefer the sweet varieties. Like you, I enjoy them in my salads, etc. They're also good with a bit of veggie dip. Thanks for another informative and wonderful post, Hilary! :)
I have only had paprika in small dishes (like deviled eggs). I recently saw something about the variety of paprika used in Hungarian goulash. It was nice to build off of the little knowledge of the spice that I had with all the interesting bits you had here. Thanks for sharing! :)
~Jess
I remember coal and steam trains from my early childhood. I also have quite a few memories of riding in trains throughout my life. We all love trains, don't we?
@ Karen - ah .. that's good I've brought back memories of your mother and now perhaps you'll try some other recipes with peppers ... the sweet ones are the most versatile types ...
@ DMS - devilled eggs ... that post war 'new delight' ... but I'm glad this post has added to your knowledge and I hope you'll give them a try ...
@ Beste - This refers to the next post .. but trains are trains and no doubt carried peppers at some stages ...
The coal and steam trains just were so romantic ... escapism at its best ...
Thanks to you three ... devilled eggs again and Beste's train .. all good - cheers Hilary
Sorry I missed this Hilary, I always loved Goulash and I make many dishes with sweet peppers. One of my favourites recently is Italian sausage with fried peppers and onions. I did post the recipe a while back. I like the veal recipe you mentioned, sounds good.
We used to use a lot more spices in the UK than seem to be used here.
No worries - but when you wrote about Goulash ... I just wondered if you'd commented here and was slightly surprised you hadn't - seeing as it's food related. Peppers are a great vegetable - all which ways .. and your sausage with onions and peppers sounds good ... I know the veal was the one I used to use. I think the spices are probably influenced by our cosmopolitan peoples ... we have a huge range of different cultures here now. Cheers and thanks for coming by - Hilary
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