[CH] Hungarian Translations was Kure Na Paprice (Chicken Paprika)

Beth (beth@bayoutraders.com)
Wed, 30 Oct 2002 17:39:00 -0600 

Hello All:

Below are translations for some varieties I purchased from a gentleman in
Hungary.  The Hungarian is what I took off the seed packets for him to translate
and the English is, well, his English.  The seeds were in packets like our
Burpee, H&G, etc.  The photos on the packet have been very helpful, but I still
pretty much grow them by number.  Paul, a couple of them on your list are
included.

Beth in Texas

Here goes:

Number 1 and 2 was already translated. In our language pepper means those small
dried things, black,red or white. We use the paprika word only for these
"peppers".
Some keywords:
Hot- csipos, eros
harvest- termes
fruit(in case of paprika)- bogyo
sweet- edes
for canning- tartositasra
to make sour- savanyitani,savanyitasra
fresh consumption- friss fogyasztasra

3) PAPRIKA BACSKAI FEHER. Folytonnovo, botermo, szabadfoldi fajta. A
bagyoja csungo, nagy testu, vastag falu, edes, rendkivul izletes.
Bacskai white pepper (Bacska was a part of Hungary before WW 1.) - Ever-bearing,
rich harvest, hardy. Fruits are sweet, very tasty, large, bulky, thick meat.

 4) BOGYISZLOI PAPRIKA. Folytonnovo, szabadfoldi fajta. Bogyoja felallo,
kellemesen csipos izu. Tartisutasra es fruss giftasztasra ajanljuk
Bogyiszloi paprika (Bogyiszlo is a town or village, I have no idea where it is)
- Ever-bearing, hardy variety. Slightly ,deliciously
hot.For fresh and even for canned consumption.

5) PAPRIKA GARAI HEGYES CSIPOS.GABI
Garai hot spiky, long pepper (Gara is a village,Gabi-this is just a kind of
neckname)
A high yielding variety. 4 - 5" X 1 - 2". Very Hot. For fresh or canned
consumption.

6) SZENTESI FEHER KOSSZARVU. Folytonos novekedesu, edes izu. Elsosorban
> futott es futetlen folia ala javasoljuk.  Hajtathato, de szabadfoldon is
> termesztheto fajta.
Szentesi white "ramhorn"  (Szentes is a town) - Ever-bearing, sweet. Especially
for growing in hothouse but can be grown on free
land too.

7) BOTOND.  Hajtatasi fajta. Talaj-, ho-es vizigenyes. Bogyoi csiposek
Botond (This is an ancient hungarian male name) - For forcing. Needs good
quality soil , sunny place ,lot of water. Hot.

> 8) PAPRIKA CSIPKE.  Futott - es hideghajtatasra, valamint szabadfoldi
> termesztesre ajanlott, enyhen csipos fajta.  Friss fogyasztasra,
> savanyitasra alkalmas.
Csipke paprika (Csipke means "hip") - Into hothouse and even for cold forcing.
Mildly hot. For fresh consumption and to sour it.

9) ZKI. SUPTOL.  ZKI is the abbrev.for Search Institute of Vegetables ,their
seeds are the best quality available in Hungary. "Suptol"
sounds very strange for me, this is not Hungarian. This is a determinant variety
( I have no idea what it means in case of a pepper...do you know?) ,requires
good quality soil, warmth, planty of water (like every pepper I guess). For
fresh consumption and for canning too. Fruit 10-12 cms. TMV Resistant.
10) SZENTESI PIACOS. Szentes is a town in Szeged area (Kalocsa,Kecskemet and
Szeged are the greatest pepper growing
towns/areas in Hungary. Piacos means someting like "for the market". Its berry
grows to 10-12 cms. Deliciously hot.

11) SZENTESI PIACOS. This is the same (?)...Folytonnovo, elsosorban hajtathato,
de szabadfoldon
is termesztheto fajta.

12) PAPRIKA BELECSKAI.
Belecska is also a settlement somewhere. Light green, upright fruits. Light hot.
Excellent fresh. Fruit 10-12 cms. Hot.Resistant to
TMV.

13) PAPRIKA PARADICSOM ALAKU ZOLD. BIZTONSAGOS KELES!
We call all peppers paprika, paradicsom alaku zold means tomato formed green.
Biztonsagos keles means something like ensured
good harvest.
Tomato formed, matures green to red. Fruits are 90-100 gms.

14) PIKNIK. The name means something like "bottle party"...Sweet. Folytonnovo,
szabadfoldi fajta. Termese csungo, edes.

15) GARAI EDES ALMAPAPRIKA. PAPRIKA ARANYALMA
Applepepper from Gara, sweet- golden apple paprika.
Thick walled flattened globe shaped yellowish-white fruit w/nice sweet
flavor
medium heat; 2" by 1-1/2" fruit; unique apple-shaped pods grow upright;
flesh is thick, crunchy and sweet, with a lingering heat; from Hungary)

16) ALMAPAPRIKA
Simply apple pepper.
Apple shape & hot flavor.  Widely used for pickling.
(medium heat; 2" by 1-1/2" fruit; unique apple-shaped pods grow upright;
flesh is thick, crunchy and sweet, with a lingering heat; from Hungary)

17) CSIPOS FUSZERPAPRIKA
Hot spice-pepper.
Early maturing, hot variety.  Stores well. High pigment content. Especially for
milling.
Pick when it is quite red ,then dry carefully in shade.

18) EDES FUSZERPAPRIKA
Sweet spice-pepper.
A medium early variety, pendent sweet fruits with high pigment content. Quality
milling product. Handle like the hot one.

19) PAPRIKA GARAI EDES KOSSZARVU
Sweet "Ramhorn" from Gara.
Medium early variety, pendent, tapered, sweet fruit. 8" X 1". TMV
Resistant. Use fresh.

20 & 21) CSERESZNYE PAPRIKA.
Cherry pepper. Its berry matures from green to red 2-3 cms diameter. Very hot.
For fresh consumption and also used for canning or
dried (into soup..etc). My favoriete. .

22) FUSZER PAPRIKA. KALOCSAI.
Spice pepper from Kalocsa. Sweet. Same as the other from Szentes or Szeged,
little difference in taste. Most people here decide
one kind of them as cooking spice (milled) and never use the others.

23) MACSKAPIROS.
"Cat" red. Fruit is 7-9 gms (how long?) ,ready when turns to red from dark
green. Hot.

24) MACSKASARGA.
"Cat" yellow. Its erecting berry matures to yellow.  Hot

ETKEZESI PAPRIKA - Pepper to eat , so for fresh consumption.

MAGYAR SZABVANYNAK MEGFELELO - In accordance with Hungarian Standard
VETOMAG - seeds
CSIRAVEDO CSOMAGOLAS - Sterile packing




green wrote:

> Man, Paul, iffin you can git yur mits on *anything* heirloom, go fur it,
> man!!!
>
> And check Dave's site you sent me, about paprika.  Seems to me he listed
> about, oh...  seven different paprika 'names.'  (Iffin you did this already,
> "Never mind!"  :} )
>
> green, CH #2156
>
> -----Original Message-----
> From: The NorthEast ChileMan [mailto:thenortheastchileman@attbi.com]
> Sent: Tuesday, October 29, 2002 10:44 PM
> To: Marianne Meisels; green; chile-heads@globalgarden.com
> Subject: Re: [CH] Kure Na Paprice (Chicken Paprika)
>
> Marianne,
>   Can I assume from the below clips that your heritage is Hungarian? If so I
> have a seed swapping friend in Hungary that  I'm trying to decipher his
> description of peppers ( & I'm sure some of then are "Hot" Paprika?). Here's
> his list:
>
> Boldogi red spice / heirloom /
> Botond hot lightgreen chili
> Budai chili 25-30 gramm chili
> Hatvani eros /hot/
> Macskapiros/catred/ hot chili 10-15 gramm
> Macskasarga/catyellow/ hot chili 10-15 gramm
>
> Can you help, TIA!!,
> Paul