Hungarian TV pepper from Szentes, loose

The name TV paprika covers several varieties of paprika, the abbreviation stands for: suitable for stuffing. Its skin is yellowish-white or reddish, its flesh is thin, its taste is slightly sweet, characteristic. It has a high vitamin C content, and also contains vitamins A and B.

*The picture is for illustration purposes only.

Interesting facts

It is a vegetable native to South and Central America, and there are many varieties of it. Paprika, with the Latin name Capsicum annuum, belongs to the nightshade family, and is a distant relative of tomatoes and potatoes. It has been known in Hungary since the 16th century, and Hungarian growers have made the long, pointed type known worldwide as a spice.

Producer information

One could say that anyone can grow paprika, but not everyone can grow healthy and beautiful paprika in an environmentally friendly way to produce a consumer-friendly product. Paprika cultivation began in Szentes in the 1970s, which is now operated within the framework of a modern farm with continuous technological development. They believe that with environmentally conscious thinking and the proper use of available resources, they can operate a beautifully developing farm where production and trade can be carried out on a professional basis.

In their horticulture, paprika is grown in an isolated soilless cultivation, in a cleaner, more easily manageable environment, thus producing healthy, excellent quality goods.

Usage

One of the favorite vegetables of Hungarian gastronomy. Consume it raw or cooked and in special dishes such as lecsó or stuffed paprika.

Lecsó

Ingredients / for 6 servings

• 1 dl sunflower oil
• 10 dkg smoked bacon (with meat)
• 5 medium red onions
• 2 kg TV paprika
• 1 kg tomatoes
• salt to taste

Preparation:

1. Cut the bacon and onion into cubes, core and slice the paprika, cut the tomatoes into wedges.
2. Melt the bacon in the oil.
3. Fry the onion. Let it brown a little!
4. Add the paprika, fry while stirring, let it brown a little too! When it starts to release juice, cover it, reduce the heat to low.
5. When the paprika has collapsed, add the tomatoes, salt, cover again and wait until the tomatoes have boiled down and naturally released juice.

Storage

Store between 8-12°C.

Product information

The information provided for the products presented here is for preliminary information purposes only, and you will receive final information based on the label of the product after receiving the product.