RE: [CH] Paprika Question
Michael Bailes (frgntgar@ozemail.com.au)
Thu, 5 Nov 1998 18:59:27 +1100
It is usually hotter when fresh but most Paprika powder sold here (OZ) is
EXTREMELY mild maybe a 3, on the Scale. Threre are said to be hotter
varieties but when you start at 3 where are you going to go 4?
I've never bothered much with it there are so many more interesting chilli
varieties and i'm not Hungarian
(I do have a story of some drunks -who will remain nameless- using Paprika
for instant coffee after a heavy night. One even backed up for seconds!!
"Grood Coofi Thatss")
At 11:38 AM -0500 4/11/98, Jacqueline Groot wrote:
>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
Michael Bailes.
Herbarist
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