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The Bogyiszló paprika is an iconic Hungarian hot paprika, named after the village of Bogyiszló in Tolna county. Its origins are closely linked to the paprika-growing tradition along the Danube. This pepper is an integral part of Hungarian gastronomy, and its strong, characteristic flavour makes it ideal for pickling, cooking or even smoking.

The pepper originated in the Americas, but the Bogyiszlói variety was bred in our country. It was first selected in the early 1900s and quickly spread to the surrounding areas. It became particularly popular in the preparation of home pickles. It is also well suited to a healthy diet as it is rich in vitamin C and contains capsaicin, which has anti-inflammatory and metabolism-stimulating properties. The capsaicin content in paprika is responsible for its pungency and this compound has many positive physiological effects.

In Europe, this type of pepper is mainly grown in Central and Southern Europe, but is also common in Serbia, Bulgaria and Romania, in addition to Hungary. However, the Bogyislo variety is a Hungarian speciality and one of the prides of Hungarian paprika cultivation.

Specific features of the cultivation of strong peppers from Bogyiszló

The season for peppers lasts from mid-summer until the end of autumn. It is grown mainly in the open field, but also to a lesser extent in glasshouses. As the plant requires a lot of sunlight and warmth, the climate of the Carpathian Basin is ideal. Its proximity to the Danube, good soil quality and ample irrigation possibilities all contribute to its excellent quality.

In Hungary, its most important cultivation centre is Bogyiszló and its surroundings, but it can also be found in other areas of southern Hungary. Bogyiszló paprika is particularly valuable on the domestic market, so it is worth looking for Hungarian origin in season, usually from July to October. Outside this period, you may find imported peppers, mainly from Spain or Serbia.

How to choose good quality peppers?

  • Choose firm, smooth-skinned specimens that are bright yellow in colour – a sign of freshness and ripeness.
  • Avoid pieces that are wrinkled, shrivelled or have brown spots, as these will lose their quality.
  • The smell of the pepper can also be telling: a healthy specimen has a slightly sweet, pungent aroma.
  • It is also worth checking by touch: hard, crunchy peppers indicate freshness.

How do we use bell peppers in the kitchen?

The bogyiszló pepper is a real treasure in Hungarian cuisine. Because of its spiciness, not everyone uses it raw, but for those who like intense flavours, it can be a great addition to cold dishes and sandwiches.

  • It is most often found as a pickle, in a pickled form.
  • Excellent for flavouring stews and goulashes, either cooked or smoked.
  • It can also be added to soups and stews to add character to the dish.
  • Can also be used as a savoury side dish with roast meats.
  • Smoked or grilled, they can be a special delicacy for salads or dips.

How to store bell peppers?

  • Fresh in the vegetable compartment of the fridge, it will keep for 5-7 days if the environment is not too humid.
  • Wrapped in foil or paper bags to preserve moisture, but avoid completely airtight packaging.
  • You can also freeze it – whole or sliced, so you can enjoy it in winter.
  • Acidified, it will keep for many months, either in bottle or in barrel.
  • Dried or smoked, they also have a long shelf life, but proper storage (in a dry, cool place) is important.

Interesting facts about the peppers of Bogyislo

  • Some of the peppers can reach 5,000-15,000 SHU on the Scoville scale, which puts them in the moderately hot category.
  • In 2012, the municipality of Bogyislo entered the Guinness Book of World Records when it made the world’s longest pepper bake – made exclusively from Bogyislo peppers.
  • At the end of autumn, you can often see bunches of peppers drying under the eaves of houses, which are not only useful but also aesthetically pleasing.
  • Every year in Bogyiszló, the Paprika Festival is held, celebrating the local product with a variety of spicy dishes and traditional activities.

Tips for using hazelnut peppers in the kitchen

  • If you find it too spicy, it is worth removing the veins and seeds – these contain the most capsaicin.
  • To make pickles, use apple cider vinegar and a few cloves of garlic – it brings out the natural flavour of the peppers.
  • You can smoke or dry them to give them a special flavour, or grind them into powder to make your own homemade chilli powder.
  • When cooking, add it to the dish later to preserve its flavours.
  • Grilled with a little olive oil and sea salt, it makes a special summer delicacy.
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