Pepperitaville

Alba Regia

The Alba Regia is an endangered sweet Paprika type from Hungary. It is sometimes mispelled Alba Regie. It produces small bell like pods that have three lobes at end of fruit. The Alba Regia fruits ripen from creamy white to orange and then red. Sweetness increases as fruit colors more. The Alba Regia peppers are about 3 inches in diameter and 3-4 inches long. The fruits can be fried, roasted, stuffed or used in salads. The Alba Regia chile plants grow just over 2 feet tall and are very productive!

 

 

 

Alma-Hungary-Sweet

Thick-fleshed, juicy and crunchy with an intense sweet flavor which makes them great for roasting or stuffing. Fruits can be variable in pungency - the same plant can produce an array of very sweet and mild peppers as well as fairly robust and spicy peppers.  Best used to make preserved peppers (if you have that many left over!), but also eaten fresh from the garden. Harvested red for drying purposes and best flavor.

 

 

 

Faludi-Hungary-Medium/Hot

One of the hottest paprika chilies.  It is best to make a “blend” of both hot & sweet paprika so that the perfect spiciness can be achieved.  This paprika makes a great "stand Alone" rub for ribs or other meats.

 

 

 

Feher Ozon-Hungary-Sweet

This is one of the best pepper varieties out there for drying and then grinding for fresh paprika. Paprika (dry spice) is used to add flavor to chicken dishes, pork, fish, hummus, roasted potatoes, and much more.  The peppery flavor of this fruit is also good for fresh eating. Serve them as appetizers stuffed with cheese and herbs or place them on skewers and grill to enhance the flavor.

 

 

 

Hungarian

Our seed stock originally came from Hungary, where the paprika pepper has been developed to its finest quality. This strain has excellent color and sweet, spicy flavor.  The fruits keep well. The sweet, very dry flesh is ideal for drying. Grind dried fruits for a superb paprika seasoning.

 

 

 

Kolocsa-Hungary-Mild-Type A

One of the many delicious Paprika peppers from the area of Kalocsa, Hungary.   Use it as a garnish for vibrant color or as seasoning to complement the flavor of eggs, fish, pasta, potatoes, and of course, goulash.

 

 

 

Kolocsa Hungary-Mild-Type B

The Paprika Kalocsa is very close in appearance to the Szegedi 179 Paprika variety. But it is thicker almost 3/4 of an inch and can get over 6 inches in length. The heat level is considered very mild compared to other chiles. Depending on growing conditions the heat will be very little or none at all. They ripen from green to dark red and have a rich paprika flavor with fruity tones. The Paprika Kalocsa can be dried for seasoning, stuffed, roasted or used to make a nice sauce.

 

 

 

Leutschauer-Hungary-Medium/Hot

A lovely drying pepper that comes from Matrafured, Hungary. It has been grown there since the 1800s when it was brought from Leutschauer (Slovakia). The medium-hot Paprikas have great flavor, are terrific for drying, and make a delicious spicy powder. Very rare!

 

 

 

Mantenga-Africa-Medium Hot

EXTREMELY RARE outside Africa.   Developed in Africa specifically for Africa soil and growing conditions. The main feature is its vigor and a strong leaf canopy. The canopy  protects the fruit from scalding under the hot African sun. Great tasting paprika fruit. The seasoning is used in many cuisines to add color and flavor to dishes. A pepper grown specifically for processing into paprika.

 

 

 

Maria Nagy-Transylvania-Romania-Very Hot

Super paprika pepper.  It is very hot but has a complex flavor and you can really taste the spiciness under the heat.  Makes a terrific hot pepper sauce or powder for meat rubs.

 

 

 

Mettupalayam-India-Medium Hot

This is an extremely rare chilli from a tiny little village Malahi near Mettupalayam in Tamil Nadu, India.

 When you dry them, they have a really amazing sweet smokey flavour and would be excellent as a powder.

 

 

 

NuMex Conquistador-New Mexico-Mild

From "The Chili Pepper Institute" NMSU.  A great mild paprika but also had other uses.  When green, stuff them with Jalapeno flavored cream cheese for a terrific "Chili Relleno" that has consistent heat.  This variety produces tons of peppers and being mild, is a great pepper for a paprika mix of hot and mild.

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Ostra Cycklon-Poland-Mild

Gorgeous, blood-red paprika type, thin-walled for easy drying and just a tiny bit of heat. Superb for making dark red Polish paprika, should make a good frying type as well. Our seed is imported from Poland.

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Papou-Florina, Greece-Mild

A truly wonderful paprika from Greece however; There is no pepper more versatile than this one!  The red peppers of Florina are usually roasted and stuffed with different combinations of foods, as rice, meat, shrimps and feta cheese.  These sweet peppers are used in sauces, salads, pasta, meat recipes or mashed, creating a pâté with traditional recipes. They can also be dried, canned, frozen and pickled, usually garnishing Greek salads. They can be roasted, sliced and served as an appetizer, by adding olive oil, garlic and sea salt.  A well-known traditional recipe in Greece with stuffed peppers is Gemista.

 

 

Papri-Hungary-Mild

Sweet, fragrant and flavorful, these pods produce the exceptional paprika referred to as “piros arany” or “red gold” in Hungary.

These are medium sized so large enough to stuff and roast on the grill!  A very versatile paprika pepper.

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PCR-Hungary-Mild Heat

his is another variety from one of the Paprika capitals of the world Kalocsa, Hungary' It is very sweet but has a mild amount of heat. The PCR Paprika pepers ripen from creamy white to orange and finally red. They are about 5 inches long and about 3 inches in diameter close to the stem. The fruits are pendant pods that narrow to a pointy end. The PCR Paprika chile plants grow just under 3 feet tall and need staking because of the abundance of fruit on the plant.

 

 

 

Paprika de La Vera Extremedura-Spain-Mild

The large sweet pepper that is the base for the famous Spanish "Paprika de la Vera".  Spanish Paprika is the most sought after and most expensive of all the paprika's in the world.  Holding a "D.O." (Designation of Origin) from the Spanish Government, the production and distribution of this paprika is strictly monitored by the Government of Spain.  Spanish cuisine uses De La Vera paprika  extensively in the production of "Chorizos, Embuchados, Salchichons & Sobresado's".  Other Spanish dishes use the de la Vera as well including the most famous rice dish, paella and the two staples of Spanish cooking, sofrito and romesco sauxces.

 

 

 

Pimienta Pera Dulce-Canary Islands, Spain-Mild

The only paprika pepper from the Canary Islands!  Dulce is a Capsicum annuum variety from the Isle of La Palma (Canary Islands and one of the most beautiful places in the world!) which does not have any heat and is used to be used to make the ""Mojo suave"" (famous Spanish sause)  Incredibly rare outside Las Palma and came to me from my friend Peter who lives there.

 

 

 

Szegedi 179-Hungary-Hot

These hail from the area of Hungary called Szeged. This is pronounces Seged. These have a medium heat so considered to be classified as a hot paprika type. They are used dried or in powder form but in my opinion can be used to make a nice sauce or be roasted whole. The flavor is rich and fruity.

 

 

 

Tap di Corti-Mallorca-Mild

Intense red and shiny, with a pronounced sweet flavor and a pleasant aroma, sweet paprika ” Tap de Corti” , is the result of grinding sweet red peppers that are a variety only grown and produced in Mallorca.  This pepper has special relevance in the island's gastronomic panorama, since “Tap de Corti” is responsible for coloring, aroma and flavor in an important range of traditional dishes.  There are two main uses of Tap de Cortí, on the one hand paprika Tap de Cortí is typical in the traditional Balearic Islands recipes as a seasoning, mainly in stews but also in the Majorcan Boiled (Bullit), Arroz Brut, Majorcan Soups (Sopas Mallorquinas), Tumbet, Snails, Frito Mallorquín, etc.  On the other hand paprika Tap de Cortí is used as a preservative for the Majorcan ambassador (which is a raw, cured sausage from the Balearic Islands made with ground pork, paprika and salt and other spices), providing that characteristic red color and deep aroma.

 

 

 

Targu-Transylvania-Romania-Very Hot

A very rare small hot Paprika type from Transylvania. The peppers are about the size of an average Serrano pepper, but the heat level is close to a Cayenne. They ripen from green to red. Traditionally they are dried for seasoning powder but also can be used for sauces or stir fry. The flavor is rich with fruity tones.

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Tobago Seasoning-Trinidad & Tobago-Very Hot

Related to the Habanero so packs big heat.  Excellent when used with milder paprika's for a mix or rub as these paprika's have the typical Habanero fruitiness. 

 

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