Our very special Hot Paprika is grown on a small regenerative farm in the oldest paprika-growing region of Hungary. Perfect for Hungarian classic dishes as well as chili, stew, roasts and anything else in need of sweetness and heat.
Our partner farmer, Péter, grows an heirloom variety of hot peppers known as Szegedi 178, which has a beautiful red pepper aroma and a long, warm burn. The peppers are picked when perfectly ripe, then hung in mesh bags to cure in the breeze. This curing process, called sukju (or "salami bag" by the locals), brings the sugars to the surface. After curing, the peppers are dehydrated, ground and blended with sweet paprika in small batches.
Péter, our partner farmer in Hungary, moved home to Budapest after a stint in England, and there he met his wife. She wanted to leave the city, so in 2010 they made their new home in Kalocsa, working in family business of growing peppers for paprika. He cures the peppers for a month behind his house and the houses of his mother's friends who have aged out of the hard labor. His grandfather's land was taken away by the government when communism took over from Russia, and his grandfather made Péter promise that one day all of his land would grow paprika again.