A spicy journey : from hungarian paprika to French safran

A spicy journey : from hungarian paprika to French safran

A non-spicy dish is a bland dish. Is it not exciting to be able to taste dishes of international culinary inspiration? Especially if you appreciate the art of eating well.

In addition, the world's cuisine is usually well scented and spicy. It excites the taste buds. We are going to visit two types of spices: the Hungarian paprika and the French saffron.

Paprika or sweet spice

Paprika is beautiful deep red powder in the slightly prickly flavor. Paprika is derived from a Hungarian term which refers to both the spice and the vegetable: a pepper's family called "sweet pepper".

Paprika flavor varies according to the kind of pepper and the part of the used plant: from soft to hot one. The plant that is used to make the Hungarian version of the paprika was already cultivated in 1529 by the Turks in Buda, a city which is now a part of Budapest.

Hungarian paprika was very spicy until the 1920s when a breeder began to realize transplantation with other sweeter fruits resulting in the flavor we know today. Dishes of Hungarian origin are often made with this spice.

  • Salami: paprika can be added on salami to make the paprika salami: a mix of chorizo and salami in European delicacies. 
  • Goulash or the goulash soup is part of a family of peasant dish, which integrated the bourgeois gastronomy during the nineteenth century.

French saffron

Called the red gold, saffron is an agricultural product classified in the family of spices. It is obtained by the cultivation of Crocus sativus L. and by removal and dehydration of the three red stigmas.

Saffron is a borrowed name from medieval Latin “safranum”. It is characterized by a bitter taste and a fragrance close to hay. It is presented in powder or in filaments.

Every corner of the world uses its flavors to flavor their dishes. Its aroma, which stands between honey and hay, is above all an excellent flavor enhancer.

It enhances other flavors of some dishes while giving it the color of both subtle and special yellow-orange. In cooking, French saffron can be used as 

  • Marinade in meat dishes: beef, pork, and even rabbit, pigeons, guinea fowl. 
  • A seasoning to fish soup, saffron can make it irresistible. 
  • Used to make the paella, which is a mix of small animal meat like chicken or duck. 
  • French saffron can accompany some dishes like rice, pickled vegetables or even a dessert, without coloring it but giving flavor and taste.

Possible trip?

Indeed, Hungarian paprika is used in most Hungarian dishes and makes them so delicious. French saffron offers flavors to several delicacies like fish flan or even apple cake. It's possible to taste these dishes. Just do the trip from other European countries to Hungary or vice-versa. To help you organizing the trip, Opodo, the online travel agency, has experience with dealing with this situation.

Having varied choices to suit the travelers' options, Opodo has many paths and itineraries to indicate and can book plane tickets, hotel rooms and even the car during the journey.

One who controls spices controls the universe. Actually, spice gives another taste to all food you prepare. Using spice in cooking is another form of giving another nature of dishes.

Does this trip, not just to experiment but also for the sake of your taste buds to know other tastes than what they are used to. Book your flights, pack your suitcase and go for this spicy journey.

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