Lecsó pepper

With the support of our stable Hungarian producer base, this vegetable is always available in high quality in our wholesale assortment – ask us for an offer!

Lecsó is one of the most popular and versatile dishes in Hungarian gastronomy, which does not require the purchase of expensive, premium quality peppers. Lecsó peppers are specifically a mix of mixed peppers of varying sizes, shapes and colours. These are generally not as aesthetically pleasing as premium California or hot hot peppers, but they do provide an excellent flavour to the dish while offering a cost-effective solution.

About peppers in general

The lecsó pepper is not actually a single variety, but a mixture of different types of peppers, usually with less uniform shapes and minor blemishes. These peppers can be derived from white peppers, pritamin peppers or even less regular pieces of stuffing peppers. Peppers originated in Central and South America and were brought to Europe by Christopher Columbus. The cultivation of paprika in Hungary became really important after the Turkish occupation, becoming more widespread from the 18th century onwards. Peppers are rich in vitamin C, antioxidants and fibre, all of which contribute to a healthy immune system.

Specific features of the production of lecsó peppers

The lecsó pepper has no specific season, as it is usually produced by growing existing varieties of pepper as a second-grade or less decorative crop. In Europe, Hungary and Spain are among the largest pepper producing countries, but Hungary has traditionally been at the forefront of the gastronomic tradition of paprika. Fresh Hungarian bell peppers can be found on the shelves of Hungarian shops from June to the end of October, while imported peppers, mainly from Spain and Turkey, are more common in winter and early spring. In our country, most peppers are grown in the open ground, but to extend the season, they are increasingly grown under plastic sheeting and in greenhouses.

How to choose the right quality of paprika?

• Colour: Look for bright, brightly coloured peppers. Although they may have minor blemishes, it is important that they are not mottled, rotten or mouldy.
• Texture: the peppers should be firm but not too hard, and definitely not wilted or soft.
• Size and shape: these are less important, but it is worth choosing those that are relatively uniform in size so that they are easier to process.

How to use lecsó pepper in the kitchen?

Lecsópaprika is primarily the basis of the famous Hungarian dish lecsó, but it can also be used in many other dishes. It goes well with stews, potatoes with paprika, or even grilled as a side dish with meat. When chopping, make sure to cut it into larger pieces after removing the core and seeds, as it will collapse during cooking.

How do we store lechon peppers?

After purchase, store in a cool, dry place, ideally in the vegetable compartment of the fridge. It will stay fresh for up to 7-10 days. If you want to keep it for longer, you can cut it up and put it in a bag in the freezer, where it will keep its quality for several months.

Interesting facts about lechon peppers

• The vitamin C content of peppers can be higher than that of lemons, so they have an important immune-boosting effect.
• Although red and green peppers are often used to make lecsó in Hungary, some regions also prefer yellow or orange varieties, which give the dish a sweeter taste.
• The source of the strong flavour of capsicum is a compound called capsaicin, which can have a positive effect on metabolism and also has analgesic properties.

Tips for using lecsó peppers in the kitchen

• If you want a more substantial lecsó, add sausages, sausages or even an egg at the end.
• For summer barbecues, grill it with olive oil and garlic and serve with meats.
• Chopped up and frozen, bell peppers are also the perfect ingredient for a quick dinner in winter.
• Make a homemade paprika cream that will keep longer and add great flavour to your dishes.