Solanacées • Capsicum annuum

Organic Hungarian Paprika Chili Pepper

"A sweet and fragrant chili pepper, perfect for warm, inviting dishes."

$4.49

Number of seeds 20 seeds

Originally from the Americas but deeply rooted in Central European cuisine, the Hungarian paprika (a variety of Capsicum annuum ) immediately evokes images of slow-cooked dishes, colorful stews, and the age-old practice of hanging the fruits to dry. Its red fruits, rich in pigments, are perfectly suited to the production of paprika powder, which has made Hungarian cuisine famous.

In the garden, this sweet or moderately hot pepper thrives in warm, well-drained soil. In a supportive vegetable patch, it follows the cycle of the seasons: sown early indoors and transplanted into welcoming soil once the nights have warmed up, it offers a generous harvest of colorful fruits in summer and early autumn. Well integrated into a vibrant and diverse garden, it helps transform the vegetable patch into a truly nourishing space, where both flavor and a connection to nature are cultivated.

Growing climate: Warm season
Sowing difficulty level: Medium
Care required: Regular
Growth: Summer growth

Note: Sensitive to cold; requires well-warmed soil and a sufficiently long summer for good fruit production.

The Hungarian paprika pepper is primarily cultivated for its fruit, which, once dried and ground, yields paprika, the emblematic spice of Hungarian cuisine and other Central European cuisines. It is used to flavor and color stews, goulash, casseroles, sauces, and certain charcuterie.

The fruits can also be eaten fresh, whole or sliced, in salads, stir-fries, or cooked dishes. Depending on the type of paprika, the flavor can be mild, aromatic, or more pungent. The fruits can be dried whole, in pieces, or sliced, either by air-drying in a dry place or in a dehydrator, then stored in airtight jars. Ground paprika is best stored away from light and heat to preserve its color and aroma.