The third
must see site of Kalocsa,
the Paprika Museum is housed in the attic of the so-called St. Stephen home, on
Szentharomsag (Holy Trinity) Square in historic downtown Kalocsa. The beauty and awe you experienced in the
Cathedral's Library and the
Archiepiscopal Treasury gives place to culinary pleasures here.
Undoubtedly, you've heard about the
red gold, the sweet herb essential in the
culinary culture and the
traditional image of Hungary. Here, in the Paprika Museum, enveloped by the aroma of the garlands of paprika hanging from the old beams, you will have an opportunity to learn about the
history of the paprika in Hungary, and you will get a behind the scenes look at the
manufacturing processes of the world-famous
Hungarian paprika.
The presentation describing the traditional steps of small-scale production, and the sight of the exhibited tools used in the process -- including those involved in processing and sales of the product -- will leave you with a sense of appreciation towards the people living in the Kalocsa region, who grow seedlings, plant, hoe, plow, manually harvest and process the paprika pods the same way their ancestors did centuries ago, thus
preserving not only the traditions of their forefathers, but also the quality of the paprika powder made here.
Don't miss this once in a life-time opportunity. You will never look at a bag or box of paprika the same way again. ...And you'll never buy any that don't have the Hungarian flag on them, and they don't say Kalocsa or Szeged. ;-)
Open: April 1 - October 31: T - Su, 9.00 - 17.00
The paprika products of
Chili-Trade Ltd. are for sale in the Paprika Museum.
Images and information courtesy of the
Archiepiscopal Treasury, Kalocsa.
Related sites
- A detailed overview of the spice, and its suggested use in the U.S., by freelance food writer Joan Russell, on the Food Reference Website.
Related articles
History and Dispersal of Paprika in Hungary
“
The spice of their food is some red beast, and they call it paprika, and it burns like the devil”.
The use of paprika as a spice was spread by the Turks in the 18th century. They brought it to the Balkan Peninsula first, and later to Hungary. The first Hungarian records about its cultivation originate from the Kalocsa and Szeged region...
History of Paprika Cultivation and Processing in Hungary
Red/Chili Pepper, paprika can be planted in two different ways: transplanting bedding plants or sowing seeds. When growing bedding plants, they usually sow the seeds around March 12, on Gregory’s day. When the seeds are sown directly outside, this is done in May.
After harvesting, in the 18th century, they threaded the pods on a long string, and dried them in the Beehive oven, until they "rattled".
Paprika Days Festival and Cooking Contest Kalocsa
The crowning event of the ongoing paprika harvest festivities (September 8-22, 2007), the Kalocsa Paprika Days Festival and Cooking Contest is a sizzling celebration of the fiery pods, the 'red gold' of Kalocsa. At this gastronomic event held annually since 1998,
contestants prepare a variety of dishes with paprika, the distinctive spice of the Hungarian cuisine.
Goulash a la Jonah
Goulash is one of the most characteristic Hungarian meals.
Traditionally, it is cooked in large cauldrons outdoors, and
due to the ultimate Hungarian condiment, paprika, it looks like chili with a
fiery red color.
The following is a recipe that is considered to be one of the “most original” versions of Goulash.
Kalocsa
The "Paprika Capital" of Hungary, Kalocsa is located on the left side of the Danube, 75 miles from Budapest.
The Archbishopric of Kalocsa was
founded by St. Stephen in 1001, and the city's first Archbishop,
Bishop Astrid had the honor of bringing the Holy Crown to Saint Stephen, founder of the Christian state of Hungary.
Image:
Statue of Asztrik on Kalocsa's Szt. Istvan Street
