Szeged
By today, I think Szeged is typically associated with the best paprika in Hungary. Why? Probably for several reasons: a, the paprika plant spread and most paprika dishes come from the Szeged region (although there are wonderful paprikas grown in Kalocsa and other parts of the country too) b, better marketing – already exporting to western countries (incl. the US) in the 1930’s c, biochemist Professor
Albert Szent-Györgyi got his Nobel in 1937 for discovering
vitamin C, which, as you may have guessed, happened to be very high content in Szeged paprika. And this fact in itself, seems to have won the Paprika Capital title for Szeged. To put Albert Szent-Györgyi’s discovery more scientifically:
Waltner treated the effects of vitamin A found in the Hungarian capsicum, while Albert Szent-Györgyi examined vitamin C. He discovered that capsicum [i.e. paprika] is the main source of vitamin C. He produced it in a large amount thus creating the possibility to state the exact chemical structure of this vitamin, also called ascorbic acid. He also elaborated a technology for the production of a paprika sort with condensed vitamin C, a most healthy spice. … He discovered the catalysis of dicarbon acid C4, a basis for the Krebs circulation process. His researches concerning the peroxide-system led to the discovery of the reducing agent necessary for oxidation – the ascorbic acid. He established the compounds of hexuron acid, identified it with the ascorbic acid – and this is vitamin C.
Kalocsa
Growing paprika in the Kalocsa region (mid-southern part of Hungary) goes back to the 18th century, but industrial production only started in the 1920’s. Kalocsa was in strong competition with Szeged, especially in the sweet paprika (édes paprika) market. Their extra strength is that Kalocsa folk dresses are beautiful and girls look pretty with the paprika.
And FYI, there is a paprika museum in Szeged, if you are in the neighborhood
