Description
The Szegedi Fuszerpaprika-Orlemény PDO is paprika obtained from grinding fruits from the Capsicum annuum L. var. longum DC. species, in the Bíbor, Bolero, Délibáb, Fesztivál, Folklor, Kárminvörös, Mihályteleki, Napfény, Remény, Rubinvörös, Sláger, Viktória, Zuhatag varieties and the Szegedi varieties, spicy and not (F-03; 57-13; 178; 179; 20; 80).
Production Area
The production area of Szegedi Fuszerpaprika-Orlemény PDO covers many municipal areas in the Csongrád and Békés districts.
Production Method
The peppers are obtained through sowing or implantation. The sowing takes place generally during the first days of April, whilst in case of implanting, the plants are put in the ground in May. The period of harvesting, on the contrary, depends on the maturation level. After harvesting, the fruits are stored in well-ventilated rooms for two weeks, for the so-called "after-maturation period". At the end of the after-maturation period, the fruits are selected and sliced: these phases are necessary before drying. Then the peppers are put in suitable bags and hanged in drying rooms until that the fruits' humidity level reaches 10%. At this point, grinding takes place with grinders producing a fine powder, to which drinkable water is added to increase of 1.5-3% the percentage of humidity. Finally, before packaging, the paprika is sieved by means of a sieve with meshes with a maximum width of 0.5 mm.
Appearance and Flavour
Szegedi Fuszerpaprika-Orlemény PDO is from light to vivid red in colour. The grinding is uniform and rather fine, the aroma is intense and the taste is sweet, light and persistent and the spicy flavour is well-balanced (the content of capsaicin is always lower than 100 mg/kg).
History
The paprika has been present in the Szeged area for over two centuries. At the beginning it was used only for medicinal or ornamental purposes, but later it has become one of the most used spices in the Hungarian cuisine. In the second half of the 19th century, it has become also an industrial product, very important above all for commercial purposes. There are data which confirms the importance acquired. In fact the areas cultivated with pepper have increased in a few decades, from end 1800 to the beginning of 1930, of over thousand units. In 1934, Szeged was recognised as a "closed area": therefore, only the paprika produced within its borders could be sold with the "Szegedi paprika" label.
Gastronomy
Szegedi Fuszerpaprika-Orlemény PDO has to be stored in a cool and dry place in its original packaging or in well-sealed pots to avoid the lost of its organoleptic features. Thanks to is well-balance spicy taste, it is used in many dishes of Hungarian cuisine, in particular in the meat-based ones such as the traditional gulasch, pörkölt (beef meat, onion and cumin) or the rakot kaposta (with pork, underbelly, sausage, cabbage, rice and onion).
Marketing
The product is sold as Szegedi Fuszerpaprika-Orlemény PDO. It is sold in suitable sealed packaging which is generally made in three aluminium and plastic layers which keep unaltered the powder's aroma and colour.
Distinctive Features
The peculiarities of Szegedi Fuszerpaprika-Orlemény PDO are due above all to after-maturation process which causes a light drop in sugar and an increase in the pigment colour, above all the red ones.
