紅辣椒粉?paprika?是匈牙利飲食中特別重要的一部分，算是該國(guó)的標(biāo)志性調(diào)料，匈牙利的紅辣椒多達(dá)40多種。

所以有些人把這里和中國(guó)的四川作比較。一部分四川人可能會(huì)不樂(lè)意了，畢竟傳統(tǒng)的四川菜并不辣。

而匈牙利的紅辣椒是貨真價(jià)實(shí)的飲食核心，很多標(biāo)志性菜肴都要用它。

Paprika is Hungary’s most popular spice and a symbol of its cuisine. It is made out of ground dried peppers, also called paprika, which refuse to grow anywhere other than Hungary. It was first used in the 16th century as a food preservative. It takes 3 lbs (1.4 kg) of dried Hungarian red peppers to make 1 lb (.5 kg) of ground paprika. Hungarians consume more than 1.10 lbs. (500 g) of paprika each year. The spice has more vitamin C than citrus fruits. There are more than 40 varieties grown in Hungary.
紅辣椒粉是匈牙利最受歡迎的調(diào)味品，也是該國(guó)烹調(diào)風(fēng)格的象征。它是由磨碎的干辣椒制成的，也叫paprika（紅辣椒粉）。除了匈牙利，其他地方都種植不了這種辣椒。16世紀(jì)這種紅辣椒首次被用作食品防腐劑。制作1磅（0.5千克）匈牙利紅辣椒粉需要3磅（1.4千克）匈牙利干辣椒。匈牙利人每年吃掉逾1.1磅（500克）紅辣椒粉。與柑橘類水果相比，這種調(diào)味料含有更多的維生素C。匈牙利有40多個(gè)品種的紅辣椒。

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