Traditions with paprika

Paprika, a powder ground from dried red peppers, is the national spice of Hungary and an important one in Spain and the Balkans. It ranges from sweet and mild to smoked and hot, and gives goulash, chicken paprikash and chorizo their colour. It arrived in Europe with the Ottoman Empire, and became the signature of Hungarian cooking. Strings of red peppers hanging to dry in autumn are a mark of village life. These pages explore its traditions.

Where it is used

In Hungary, paprika is in goulash, halaszle and paprikash, and the towns of Szeged and Kalocsa are known for their peppers, with a festival each autumn. In Spain, pimenton de la Vera, smoked over oak, flavours chorizo and pulpo a la gallega. In Serbia and Bulgaria, it is a basis of stews and ajvar relish, and in Morocco, a sweet pepper powder is used in tagines.

What it means

In Hungary, paprika stands for national identity and hospitality, and it is said that a Hungarian cook starts every dish with onions and paprika. The painted tins of Kalocsa and the embroidered folk motifs of paprika flowers decorate the home. In Spain, the smoky pimenton is part of the festival foods of Extremadura, and the autumn harvest of peppers is celebrated.