Thanks to the efforts of paprika innovators like the Pálfy brothers, Ferenc Horváth and Jenö Obermayer, however, a non-pungent version of paprika was developed through a process of cross-breeding and trial and error. This meant that, rather than just offering pure spiciness, Hungarian producers could focus on developing the flavour of their crops, focusing on enhancing its sweetness and smokiness.
To attain paprika from chilli peppers, the fruit is allowed to reach full ripeness, before the annual harvest takes place in September. From here, the chillies are tied together and left to dry, after which they’re sorted and ground, before being packaged up in powder form.
While much of Hungary’s paprika is now mass-produced by machinery, many farmers, particularly on the country’s beautiful Great Plain, continue to produce their own paprika. If you can get your hands on a batch of this homegrown spice, it’s truly worth the extra money.