1 00:00:07,480 --> 00:00:09,760 Speaker 1: Hello, and welcome to Savor, a production of I Heart 2 00:00:09,840 --> 00:00:13,520 Speaker 1: Radio and Stuff Media. I'm An Eries and I'm Lauren Vogelbaum. 3 00:00:13,600 --> 00:00:17,319 Speaker 1: And today we're talking about Paprika, which is so fun 4 00:00:17,360 --> 00:00:22,080 Speaker 1: to say Paprika. And they say it differently in Europe. 5 00:00:22,160 --> 00:00:29,840 Speaker 1: I think in Britain Paprika Paprica. Yeah, well there we go. Yeah, 6 00:00:30,040 --> 00:00:32,199 Speaker 1: but it's fun to say either way. I recommend that 7 00:00:32,280 --> 00:00:34,559 Speaker 1: wherever you are, you just say the word like a 8 00:00:34,640 --> 00:00:40,360 Speaker 1: solid four times in a row, out loud. Okay, I 9 00:00:40,400 --> 00:00:45,080 Speaker 1: think people might look at you askew, but yes, yes, 10 00:00:45,200 --> 00:00:49,559 Speaker 1: I am on board. I hear many times listeners right 11 00:00:49,600 --> 00:00:52,120 Speaker 1: in that people look at them funny when they laugh 12 00:00:52,159 --> 00:00:55,080 Speaker 1: aloud suddenly. So this will just roll up the antie. 13 00:00:56,920 --> 00:00:59,360 Speaker 1: We're here for you. We're trying to to grow your 14 00:01:00,040 --> 00:01:06,360 Speaker 1: public weirdness profile. Yeah, I'm trying to promote your brands absolutely. 15 00:01:07,840 --> 00:01:12,320 Speaker 1: Uh yeah. Paprika sometimes referred to his red Gold. I 16 00:01:12,360 --> 00:01:14,960 Speaker 1: did go on a we have this pretty big farmer's 17 00:01:15,040 --> 00:01:19,039 Speaker 1: market in Atlanta, and um, in college, I had no 18 00:01:19,240 --> 00:01:21,480 Speaker 1: vehicle and it was kind of far away. So it 19 00:01:21,560 --> 00:01:24,399 Speaker 1: was like when I finally made it out there, I 20 00:01:24,480 --> 00:01:31,039 Speaker 1: went wild and I bought I just remember I didn't 21 00:01:31,080 --> 00:01:33,679 Speaker 1: know there were so many different types of paprika, and 22 00:01:33,720 --> 00:01:36,759 Speaker 1: I bought way too much for one person to use 23 00:01:36,760 --> 00:01:39,080 Speaker 1: in a lifetime. I think I still have some, Oh 24 00:01:39,120 --> 00:01:44,000 Speaker 1: my goodness, yeah, because they come in those tubs. For 25 00:01:44,040 --> 00:01:47,080 Speaker 1: some reason, I thought I'd never had real paprika. I 26 00:01:47,080 --> 00:01:49,280 Speaker 1: don't know college, and I'm not sure what she was. 27 00:01:50,240 --> 00:01:54,440 Speaker 1: She was excited about paprika. That that's understandable. It adds 28 00:01:54,440 --> 00:01:57,240 Speaker 1: a lovely color to dishes. Um, it's one of the 29 00:01:57,280 --> 00:02:01,520 Speaker 1: foods that I shouldn't eat. I know, we keep doing these, 30 00:02:02,120 --> 00:02:05,880 Speaker 1: you know, in fairness, this was your you suggested this one. 31 00:02:06,360 --> 00:02:10,280 Speaker 1: I certainly did. Um, that's that's that's okay. I mean, 32 00:02:10,400 --> 00:02:13,200 Speaker 1: as it turns out, it is really fascinating. I'm so 33 00:02:13,240 --> 00:02:15,800 Speaker 1: glad that we're doing this topic because researching it was 34 00:02:15,840 --> 00:02:19,679 Speaker 1: so fun. Um, unexpectedly fun. I was just like, paprika, 35 00:02:19,720 --> 00:02:21,440 Speaker 1: that's going to be And then I was like, oh, 36 00:02:21,520 --> 00:02:28,079 Speaker 1: so yeah, but this brings us to our question paprika. 37 00:02:29,040 --> 00:02:33,520 Speaker 1: What is it? Well, paprika is a spice made from 38 00:02:33,639 --> 00:02:37,120 Speaker 1: dried ground peppers and the capsicum Anum species um. That's 39 00:02:37,120 --> 00:02:39,520 Speaker 1: the one that includes everything from like big sweet bell peppers, 40 00:02:39,520 --> 00:02:43,720 Speaker 1: too long spicy chilies. Different areas have different pepper preferences 41 00:02:43,720 --> 00:02:46,560 Speaker 1: and traditions for making it, but basically what you're talking 42 00:02:46,560 --> 00:02:49,360 Speaker 1: about when you're talking about making paprika is a taking 43 00:02:49,400 --> 00:02:51,840 Speaker 1: fresh peppers that you've grown until they're ripe and red, 44 00:02:52,240 --> 00:02:55,800 Speaker 1: slow drying or slow toasting them, sometimes over a smoky 45 00:02:55,840 --> 00:02:59,359 Speaker 1: wood fire, and then grinding him to dust. The result 46 00:02:59,400 --> 00:03:01,880 Speaker 1: will be a brent scarlet to orange is powder with 47 00:03:01,919 --> 00:03:06,920 Speaker 1: a sweet, fruity, vegetative, bitter, savory, pungent, and spicy flavors 48 00:03:06,960 --> 00:03:09,800 Speaker 1: in differing combinations depending on you know, the peppers that 49 00:03:09,800 --> 00:03:12,079 Speaker 1: you use, and sometimes smoke or wood flavors in there 50 00:03:12,080 --> 00:03:15,840 Speaker 1: from the drying process. Yeah and yeah, lots of different 51 00:03:15,840 --> 00:03:18,920 Speaker 1: peppers can go into this. Specific areas that grow it 52 00:03:19,000 --> 00:03:24,040 Speaker 1: have developed their own specific varietals of peppers over over centuries, 53 00:03:24,280 --> 00:03:28,640 Speaker 1: so right, and in some European countries, the name paprika 54 00:03:28,760 --> 00:03:32,520 Speaker 1: refers to the the bell pepper itself, sometimes with the 55 00:03:32,639 --> 00:03:38,280 Speaker 1: color in front, like I read peprica green Paprika. Also 56 00:03:39,040 --> 00:03:41,400 Speaker 1: it's the name of an app. I think it's a 57 00:03:41,440 --> 00:03:45,920 Speaker 1: recipe holding app and an animated movie because as we said, 58 00:03:46,000 --> 00:03:48,760 Speaker 1: paprika is so fun to say it is popular name 59 00:03:48,800 --> 00:03:50,200 Speaker 1: for a lot of things. There's a lot of stuff 60 00:03:50,280 --> 00:03:54,880 Speaker 1: called Paprica. That is not the thing that we are talking. Yeah, 61 00:03:54,920 --> 00:03:57,440 Speaker 1: as as we record this, um, I think a few 62 00:03:57,480 --> 00:03:59,080 Speaker 1: of us in the office are going to go to 63 00:03:59,200 --> 00:04:01,600 Speaker 1: a showing of pep Rica this very evening at a 64 00:04:01,720 --> 00:04:04,920 Speaker 1: local Atlanta cinema. It's a it's it's not like an 65 00:04:04,960 --> 00:04:09,360 Speaker 1: animated film like like yeah, like a person like Shrek. Yeah, No, 66 00:04:09,600 --> 00:04:14,160 Speaker 1: it's it's it's as a tootial colon film. It's pretty intense. Anyway. 67 00:04:14,680 --> 00:04:16,560 Speaker 1: I feel like there's something to be said about the 68 00:04:16,600 --> 00:04:20,680 Speaker 1: first animated movies we each thought of, and I'm going 69 00:04:20,720 --> 00:04:23,400 Speaker 1: to ponder about it later. I thought of Dumbo first, 70 00:04:23,400 --> 00:04:25,560 Speaker 1: but then I felt like that was a weird old, 71 00:04:25,800 --> 00:04:28,960 Speaker 1: like way too racist reference. Tonight, I was like, let's 72 00:04:29,040 --> 00:04:33,919 Speaker 1: update that just a little bit landed on track. Interesting, 73 00:04:34,120 --> 00:04:37,000 Speaker 1: interesting update. I like it. I like it, um. But 74 00:04:37,200 --> 00:04:39,919 Speaker 1: like we were saying, there are a lot of types. 75 00:04:40,120 --> 00:04:42,560 Speaker 1: Oh yeah, there is a world of Paprika out there. 76 00:04:42,600 --> 00:04:47,200 Speaker 1: The two main categories are Spanish and Hungarian. In the 77 00:04:47,279 --> 00:04:52,039 Speaker 1: Hungarian category, you've got eight types ranging from mild to wild. 78 00:04:53,920 --> 00:04:56,159 Speaker 1: Is that is that you did you fighters that? Like? 79 00:04:56,279 --> 00:04:59,800 Speaker 1: Is there wild patrika, though there is. I don't think 80 00:04:59,800 --> 00:05:02,480 Speaker 1: they're is. No, there's are. I mean there there might 81 00:05:02,520 --> 00:05:05,320 Speaker 1: be floating around there somewhere, you know, Pollination happens, stuff 82 00:05:05,400 --> 00:05:07,839 Speaker 1: gets weird. But um, but yeah, no, I just wrote 83 00:05:07,880 --> 00:05:10,280 Speaker 1: that and couldn't help saying get out loud afterwards. So 84 00:05:10,400 --> 00:05:16,039 Speaker 1: you're sorry and or welcome your sorry like that. That 85 00:05:16,160 --> 00:05:20,159 Speaker 1: was a Freudian slope. Okay, we're working on that anyway. Yes, So, 86 00:05:20,520 --> 00:05:24,359 Speaker 1: the most common category of Hungarian paprika, and the easiest 87 00:05:24,400 --> 00:05:27,480 Speaker 1: to find outside of Hungary, is a sweet and heavy 88 00:05:27,560 --> 00:05:31,760 Speaker 1: variety called e deshna mesh. I think I'm I don't 89 00:05:31,800 --> 00:05:34,920 Speaker 1: speak Hungarian. I'm about to say a lot of Hungarian words. 90 00:05:34,960 --> 00:05:38,839 Speaker 1: I hope that I'm not completely butchering them. I tried, Yes, 91 00:05:38,920 --> 00:05:42,719 Speaker 1: four vo dot com it's a sponsor, they really should 92 00:05:42,760 --> 00:05:46,080 Speaker 1: be heck and yeah. Hungarian paprika in general is a 93 00:05:46,160 --> 00:05:50,280 Speaker 1: key ingredient in dishes like goulash and paprikash, which just 94 00:05:50,440 --> 00:05:55,960 Speaker 1: means paprika in Hungarian. So perhaps, obviously, perhaps, yes, do 95 00:05:56,040 --> 00:05:58,560 Speaker 1: you want to go through all eight grades? You know 96 00:05:58,760 --> 00:06:04,080 Speaker 1: it all right Hungarian? I'm personally unfamiliar with these, but 97 00:06:04,160 --> 00:06:06,640 Speaker 1: I did cross check a few across a few sources, 98 00:06:06,680 --> 00:06:08,920 Speaker 1: and I think that this list is pretty accurate. So 99 00:06:09,000 --> 00:06:12,400 Speaker 1: all right, here we go, arranging from mild up to 100 00:06:12,520 --> 00:06:17,320 Speaker 1: hot and pungent. We've got kola legesh meaning special it's 101 00:06:17,400 --> 00:06:21,479 Speaker 1: very mild and a very vibrant red. Then cheap push 102 00:06:21,560 --> 00:06:27,560 Speaker 1: mentes chimagesh yes, which means something like like mild delicacy. 103 00:06:27,680 --> 00:06:31,159 Speaker 1: Then chemagesh, which is a little bit less delicate, rosa 104 00:06:31,360 --> 00:06:35,599 Speaker 1: which is a pale, rosy red, cheap push chemmagesh, which 105 00:06:35,680 --> 00:06:39,520 Speaker 1: is more pungent, even less delicate. Yeah. Um, the aforementioned 106 00:06:39,720 --> 00:06:46,000 Speaker 1: dmesh meaning noble sweet feli dish, which according to Google Translate, 107 00:06:46,040 --> 00:06:51,039 Speaker 1: literally means oblivion. Um, it's a semi sweet variety, I know, right, 108 00:06:51,680 --> 00:06:56,159 Speaker 1: And air rouge meaning strong, which is the hottest variety 109 00:06:56,200 --> 00:06:59,400 Speaker 1: and kind of a tannish orange in color. So there 110 00:06:59,400 --> 00:07:05,880 Speaker 1: could be like paprika version of the spice Girls. Oh hungary, 111 00:07:06,080 --> 00:07:08,440 Speaker 1: why why why is this not a thing yet? Is 112 00:07:08,480 --> 00:07:14,080 Speaker 1: it a thing? Right in? And tell us? Oh heck, oh, 113 00:07:14,120 --> 00:07:16,120 Speaker 1: I'm not sure. Oh. I wonder which one I would be. 114 00:07:16,800 --> 00:07:18,800 Speaker 1: I would hope I was oblivion, but I feel like 115 00:07:19,120 --> 00:07:24,040 Speaker 1: I would not be. I'd be like the mild one. Yeah, 116 00:07:24,160 --> 00:07:25,960 Speaker 1: I love that. I mean it sounds like the sailor 117 00:07:26,040 --> 00:07:29,640 Speaker 1: saturn of paprika. Anyway, Um, okay, here we go. Yeah, 118 00:07:29,840 --> 00:07:33,400 Speaker 1: so that's that's the Hungarian types, or that the Hungarian range. 119 00:07:33,720 --> 00:07:36,680 Speaker 1: In the Spanish category, there are three basic types duel 120 00:07:36,720 --> 00:07:42,040 Speaker 1: s agrod sweet, bitter, sweet and hot. The word in 121 00:07:42,080 --> 00:07:45,400 Speaker 1: Spanish is pimenton and yeah there there are two areas 122 00:07:45,440 --> 00:07:49,280 Speaker 1: in Spain that are particularly famous for producing pimenton, Vera 123 00:07:49,400 --> 00:07:53,280 Speaker 1: and Marcia. Um. Pimenton de la Vera and Marcia are 124 00:07:53,400 --> 00:07:56,040 Speaker 1: controlled product names sort of like sort of like champagne. 125 00:07:56,360 --> 00:07:59,280 Speaker 1: The Marcia types tend to be sweet, and Lavera types 126 00:07:59,320 --> 00:08:02,440 Speaker 1: are smoky. Pimenton is a key ingredient and stuff like 127 00:08:02,560 --> 00:08:05,800 Speaker 1: terso and paea, and paia is one of my favorite 128 00:08:05,800 --> 00:08:12,239 Speaker 1: foods that I don't eat anymore, which is very sad. Oh. No, 129 00:08:12,560 --> 00:08:14,920 Speaker 1: any any dish with good crispy rice on the bottom. 130 00:08:14,960 --> 00:08:19,720 Speaker 1: It's okay. I've like replaced paea with bibimbap, so that's 131 00:08:19,720 --> 00:08:22,760 Speaker 1: a good. Yeah, it's not. It's not the same thing, 132 00:08:22,800 --> 00:08:28,960 Speaker 1: you guys, but no, I Um, the other day it 133 00:08:29,040 --> 00:08:32,600 Speaker 1: was St. Patrick's Day, and um, you had the classic 134 00:08:32,600 --> 00:08:37,480 Speaker 1: paea first classic piea. No Ramsey. Ramsey and I are 135 00:08:37,520 --> 00:08:40,400 Speaker 1: on a wing quest. There's a wing club and he 136 00:08:40,440 --> 00:08:43,040 Speaker 1: went out and bought these chicken wings from a place 137 00:08:43,080 --> 00:08:45,960 Speaker 1: that's kind of far away on Buford Highway and it's 138 00:08:46,160 --> 00:08:49,440 Speaker 1: um a Vietnamese restaurant. So it came with a ton 139 00:08:49,559 --> 00:08:54,880 Speaker 1: of rice, okay, and um, I had had a few guinnesses. 140 00:08:55,360 --> 00:08:57,920 Speaker 1: It was a little tipsy and I tried to make 141 00:08:57,920 --> 00:09:03,280 Speaker 1: fried rice but I forgot that I was cooking. But 142 00:09:03,320 --> 00:09:04,719 Speaker 1: it actually turned out really well because it had the 143 00:09:04,840 --> 00:09:08,959 Speaker 1: Christmas It wasn't I was going for it all but 144 00:09:08,960 --> 00:09:12,080 Speaker 1: but it was still delicious and it lasted for like 145 00:09:12,120 --> 00:09:14,320 Speaker 1: four days. It was a lot of rice. Oh man, 146 00:09:14,360 --> 00:09:17,000 Speaker 1: well you didn't you didn't burn down your house. Yes, 147 00:09:17,200 --> 00:09:20,800 Speaker 1: and you got to eat delicious rice, so win all around. Yes, 148 00:09:21,480 --> 00:09:26,199 Speaker 1: it wasn't went all around anyway. Um. One thing about paprika. 149 00:09:26,520 --> 00:09:28,400 Speaker 1: Before we had done this episode, if you'd ask me 150 00:09:28,400 --> 00:09:31,920 Speaker 1: what paprika was, I'm not sure I would have known. 151 00:09:32,760 --> 00:09:36,200 Speaker 1: But you can make your own. You can, yeah, I 152 00:09:36,240 --> 00:09:40,680 Speaker 1: mean clearly places that produce it, especially in like commercial quantity, 153 00:09:40,800 --> 00:09:43,320 Speaker 1: have complex traditional methods for making it. But the but 154 00:09:43,320 --> 00:09:45,840 Speaker 1: the basic process is pretty simple. You grow some peppers 155 00:09:45,920 --> 00:09:47,680 Speaker 1: until they're ripe, you string them up to dry in 156 00:09:47,720 --> 00:09:50,160 Speaker 1: a hot, dry shaded place for a couple of weeks, 157 00:09:50,200 --> 00:09:51,760 Speaker 1: and or dry them out in like a very low 158 00:09:51,800 --> 00:09:55,199 Speaker 1: oven or over a very low fire. I strongly suspect 159 00:09:55,320 --> 00:09:57,959 Speaker 1: that part of what goes on during these drying processes, 160 00:09:58,520 --> 00:10:02,079 Speaker 1: which can take like hours two weeks, is some kind 161 00:10:02,080 --> 00:10:11,800 Speaker 1: of mild fermentation what bacteria anyway? Uh, Yeah, when the 162 00:10:11,800 --> 00:10:14,400 Speaker 1: peppers are nice and shriveled and dry, you crush them 163 00:10:14,440 --> 00:10:16,480 Speaker 1: or chop them, remove as much of the seeds and 164 00:10:16,600 --> 00:10:18,880 Speaker 1: ribs as you want to control for heat and bitterness, 165 00:10:18,920 --> 00:10:21,360 Speaker 1: and then yeah, grind them into a nice eaton powder. 166 00:10:23,600 --> 00:10:26,280 Speaker 1: I didn't know what paprika was until I isolated it 167 00:10:26,440 --> 00:10:32,600 Speaker 1: as a food that disturbed my stomach region. And then 168 00:10:32,640 --> 00:10:35,599 Speaker 1: I looked it up and I was like, oh that 169 00:10:35,720 --> 00:10:40,840 Speaker 1: makes sense. Yeah, that was a very I think that 170 00:10:41,200 --> 00:10:45,240 Speaker 1: every now and then are phrasing is just so interesting, 171 00:10:45,360 --> 00:10:49,720 Speaker 1: really robotic. Until I isolated it and I knew it 172 00:10:49,760 --> 00:10:54,760 Speaker 1: was something that disturbed my human stomach region. I love it. 173 00:10:54,840 --> 00:10:59,600 Speaker 1: I love it. We are pod people as we have. 174 00:11:00,320 --> 00:11:05,080 Speaker 1: It's true, yes, um, when when we talk about nutrition again, 175 00:11:05,120 --> 00:11:07,880 Speaker 1: it's one of those things that you're probably not eating 176 00:11:08,000 --> 00:11:10,720 Speaker 1: enough to like, yeah, yeah, you're you're probably not. You're 177 00:11:10,720 --> 00:11:13,680 Speaker 1: probably not eating enough that it's like a major part 178 00:11:13,679 --> 00:11:17,280 Speaker 1: of your diet. Probably not, But but it does have 179 00:11:17,360 --> 00:11:20,120 Speaker 1: a lot of vitamin C. The peppers and pepprika have 180 00:11:20,240 --> 00:11:22,360 Speaker 1: six to nine times the amount of vitamin C of 181 00:11:22,360 --> 00:11:27,800 Speaker 1: tomatoes by weight. Biochemist Albertson Gergy, who want a Nobil 182 00:11:27,880 --> 00:11:32,319 Speaker 1: Peace Prize Physiology or Medicine in seven in part due 183 00:11:32,360 --> 00:11:37,240 Speaker 1: to his work isolating vitamin C, use paprika as his source. Yeah, 184 00:11:37,320 --> 00:11:40,040 Speaker 1: pretty fascinating. It has a lot of vitamin A as 185 00:11:40,040 --> 00:11:43,880 Speaker 1: well of you recommended daily value in one teaspoon. It's 186 00:11:43,880 --> 00:11:46,840 Speaker 1: our old pala beta caroteen and other carotenoids. It's what 187 00:11:46,960 --> 00:11:49,319 Speaker 1: gives paprika that red orange color. And it's also you know, 188 00:11:49,360 --> 00:11:51,400 Speaker 1: the pigment in like carrots and the fresh yellow butter 189 00:11:51,480 --> 00:11:55,640 Speaker 1: and cheeses and stuff. When it comes to numbers, most 190 00:11:55,640 --> 00:11:59,720 Speaker 1: commercial paprika comes from Spain, Hungary, South America, and you know, 191 00:11:59,760 --> 00:12:02,640 Speaker 1: it's dates. It's apparently the fourth most consumed spice in 192 00:12:02,679 --> 00:12:07,880 Speaker 1: the world. I would not have pecked that, but I'm 193 00:12:07,920 --> 00:12:09,840 Speaker 1: kind of new to paprika. Honestly. I think it was 194 00:12:09,840 --> 00:12:13,080 Speaker 1: in college. That was like, oh, oh well, I can 195 00:12:13,200 --> 00:12:16,320 Speaker 1: try this new spice and it's everyone's been a key 196 00:12:16,520 --> 00:12:20,360 Speaker 1: onto it forever. Um. Paprika is popular in Europe and 197 00:12:20,559 --> 00:12:24,400 Speaker 1: especially as you might been picking up in Hungary, where 198 00:12:24,400 --> 00:12:28,560 Speaker 1: there's a Paprika museum at least at least to Paprika 199 00:12:28,600 --> 00:12:32,960 Speaker 1: festivals and a Paprika brandy. The museum sounds amazing if 200 00:12:33,040 --> 00:12:36,920 Speaker 1: if you like silly customer reviews of things, I recommend 201 00:12:36,960 --> 00:12:39,120 Speaker 1: looking it up on trip Advisor. There's at least one 202 00:12:39,120 --> 00:12:42,080 Speaker 1: review in there that's like, I mean, it's great and stuff, 203 00:12:42,080 --> 00:12:46,240 Speaker 1: but not everyone needs this much museum for a spice. 204 00:12:47,760 --> 00:12:51,800 Speaker 1: I was like, all right, that's fine, buddy. Um. But yes, 205 00:12:51,840 --> 00:12:55,839 Speaker 1: there there's a there's a city in Hungary called and 206 00:12:55,920 --> 00:12:59,000 Speaker 1: it has it's Paprika Days in mid September every year. 207 00:12:59,280 --> 00:13:02,640 Speaker 1: And it sounds like this is part professional agricultural conference 208 00:13:02,640 --> 00:13:05,680 Speaker 1: and part festival. Like their exhibitions and games and sports, 209 00:13:05,800 --> 00:13:09,320 Speaker 1: a parade, a harvest ball, a fisherman's soup cooking contest, 210 00:13:09,480 --> 00:13:12,920 Speaker 1: a Paprica Queen's crowned, and there is the Paprika Cup, 211 00:13:13,160 --> 00:13:19,480 Speaker 1: which is a chess tournament. It sounds so cool, so badly. Yeah, 212 00:13:19,640 --> 00:13:23,200 Speaker 1: I gotta win that Kale queen thing. Then I'll go 213 00:13:23,280 --> 00:13:27,240 Speaker 1: on Paprica Queen. Okay, alright, goals, yeah yeah, yeah, you 214 00:13:27,280 --> 00:13:30,280 Speaker 1: gotta one thing at a time, right, I can't be 215 00:13:30,440 --> 00:13:33,040 Speaker 1: both at the same time. I mean that would be greedy. 216 00:13:33,200 --> 00:13:39,199 Speaker 1: Yeah yeah. Uh. And there is a folk character in 217 00:13:39,280 --> 00:13:43,560 Speaker 1: Hungary sometimes called Paprika young Chi. Um. You might translate 218 00:13:43,600 --> 00:13:46,760 Speaker 1: that to like Johnny Pepper in English. Um. I had 219 00:13:46,800 --> 00:13:49,160 Speaker 1: a hard time tracking down hard data on this guy 220 00:13:49,240 --> 00:13:53,680 Speaker 1: because it's all in like whimsically flash animated websites in Hungarian. Um. 221 00:13:53,720 --> 00:13:57,520 Speaker 1: But I take it that that Paprika Yanchi is u. 222 00:13:57,679 --> 00:14:01,280 Speaker 1: This is a classic part of puppet shows, like stretching 223 00:14:01,280 --> 00:14:03,760 Speaker 1: back to mediable times. Um, the cultural equivalent of like 224 00:14:03,760 --> 00:14:07,199 Speaker 1: Punch and Judy type stuff. Um. He's got a long 225 00:14:07,280 --> 00:14:10,120 Speaker 1: nose that's bright red, like a Paprika pepper, and he 226 00:14:10,160 --> 00:14:12,800 Speaker 1: wields a wooden spoon or sometimes a pancake pan that 227 00:14:12,840 --> 00:14:15,400 Speaker 1: he uses to like defend the common people. He's like 228 00:14:15,440 --> 00:14:18,079 Speaker 1: clever and tricksye and overall good, like like a Robin 229 00:14:18,120 --> 00:14:20,520 Speaker 1: Hood kind of figure, you know, but with less arrows 230 00:14:20,520 --> 00:14:26,640 Speaker 1: and more like smacking people about with a wooden spoon. Wow. Yeah, no, 231 00:14:26,760 --> 00:14:30,840 Speaker 1: I'm into it. Yeah. If anyone has any any tails 232 00:14:30,920 --> 00:14:35,200 Speaker 1: or experiences or like common plot threads having to do 233 00:14:35,320 --> 00:14:38,520 Speaker 1: with this guy right in, let us know if there's 234 00:14:38,520 --> 00:14:43,360 Speaker 1: any video. I couldn't find any video. Back back to 235 00:14:43,640 --> 00:14:49,720 Speaker 1: the actual spice, though important important information. Apart from paprika's flavor, 236 00:14:49,880 --> 00:14:54,640 Speaker 1: it's also used to add color to dishes like color theory. 237 00:14:55,160 --> 00:14:57,240 Speaker 1: We love it, we love it. Um. It's used in 238 00:14:57,320 --> 00:15:01,440 Speaker 1: se soup, schoolosh, all kinds of things. M hm oh yeah. 239 00:15:01,600 --> 00:15:04,400 Speaker 1: Also super common as a rubber marinade for various proteins. 240 00:15:04,760 --> 00:15:08,920 Speaker 1: M m. I like it on ocra. I'm sure it's delicious. 241 00:15:12,280 --> 00:15:16,280 Speaker 1: I can't hide it for you. It's okay, don't lie 242 00:15:16,280 --> 00:15:19,800 Speaker 1: to me, Annie. I couldn't get away with it anyway. 243 00:15:20,800 --> 00:15:24,720 Speaker 1: And I found this quote from Hungarian American author George Lang, 244 00:15:24,800 --> 00:15:28,920 Speaker 1: who once said paprika is to the Hungarian cuisine as 245 00:15:29,000 --> 00:15:32,520 Speaker 1: wit is to its conversation, not just a superficial garnish, 246 00:15:32,600 --> 00:15:37,200 Speaker 1: but an integral element. I think it's it sounds true. 247 00:15:37,640 --> 00:15:43,400 Speaker 1: It does sound very very true. And we have some history, 248 00:15:43,560 --> 00:15:47,040 Speaker 1: some kind of surprising history as to how that happens. Yeah, 249 00:15:47,080 --> 00:15:49,240 Speaker 1: we do. But first we've got a quick break for 250 00:15:49,280 --> 00:16:03,080 Speaker 1: a word from our sponsor, and we're back. Thank you sponsored, yes, 251 00:16:03,120 --> 00:16:05,880 Speaker 1: thank you. So before we get into this history bit, 252 00:16:06,520 --> 00:16:10,080 Speaker 1: one thing of note is it it it's kind of 253 00:16:10,080 --> 00:16:15,680 Speaker 1: confusing because some places, some sources and some like actual places, 254 00:16:16,080 --> 00:16:21,200 Speaker 1: do you call paprika the pepper paprika? All right, right, 255 00:16:21,240 --> 00:16:23,880 Speaker 1: they'll refer to the fruit, like the vegetable, the peppers 256 00:16:24,920 --> 00:16:27,920 Speaker 1: as just paprika. So so there's not always a clear 257 00:16:27,920 --> 00:16:32,760 Speaker 1: definition or a clear distinction in these historical materials about um, 258 00:16:32,760 --> 00:16:36,200 Speaker 1: whether you're talking about the spice or just like the 259 00:16:36,360 --> 00:16:45,720 Speaker 1: vegetable yep. Fun for podcast researches. So paprika the pepper 260 00:16:47,560 --> 00:16:52,160 Speaker 1: most likely originated in Mexico, Central America and the Antilles Islands. 261 00:16:52,960 --> 00:16:57,920 Speaker 1: Indigenous people used um paprika and they're cooking but also medicinally. 262 00:16:58,360 --> 00:17:01,360 Speaker 1: When Christopher Columbus returned from the New World, he brought 263 00:17:01,360 --> 00:17:03,960 Speaker 1: with him bell peppers, which were unknown to Europe at 264 00:17:03,960 --> 00:17:07,640 Speaker 1: the time. Again, we talked about this in recent episode. 265 00:17:07,640 --> 00:17:11,200 Speaker 1: We did. The name pepper was given to them because 266 00:17:11,840 --> 00:17:14,600 Speaker 1: the kind of pepper like bite, which adds another layer 267 00:17:14,640 --> 00:17:21,200 Speaker 1: of confusion. Oh yeah, yeah, yeah yeah. Multi linguistic etymology 268 00:17:21,240 --> 00:17:24,080 Speaker 1: aside here in in Spanish the word for black pepper 269 00:17:24,200 --> 00:17:27,919 Speaker 1: is pimienta. From that, because of that bite, Columbus and 270 00:17:28,040 --> 00:17:32,600 Speaker 1: his cohort called these new vegetables pimientos. It follows that 271 00:17:32,640 --> 00:17:37,920 Speaker 1: the spice derived from the vegetables is pimenton. Yes. Yes, 272 00:17:39,040 --> 00:17:41,000 Speaker 1: And all of these words, by the way, derived from 273 00:17:41,000 --> 00:17:45,760 Speaker 1: the Latin for pigment. Oh yeah, it was very colorful, 274 00:17:46,119 --> 00:17:50,680 Speaker 1: y are. At first when Columbus brought these peppers back 275 00:17:50,720 --> 00:17:53,840 Speaker 1: to Europe um they were mostly grown in monasteries. So 276 00:17:53,880 --> 00:17:58,199 Speaker 1: the first people to dry these peppers out and create paprika, 277 00:17:58,440 --> 00:18:01,560 Speaker 1: we're probably monks at the you stay monastery in la 278 00:18:01,680 --> 00:18:05,320 Speaker 1: Vera in Extra Modora, Spain, who then passed recipe to 279 00:18:05,359 --> 00:18:10,160 Speaker 1: their brothers in lad Yora over in Marcia, Spain. What 280 00:18:10,320 --> 00:18:14,120 Speaker 1: did European nobility do with these peppers, you ask? They 281 00:18:14,200 --> 00:18:18,320 Speaker 1: use them for garden decor. Oh yeah, of course, I'm 282 00:18:18,400 --> 00:18:22,480 Speaker 1: very colorful, as we said. And trade transported these peppers 283 00:18:22,480 --> 00:18:26,199 Speaker 1: to Turkey and from there to Hungry. This would have 284 00:18:26,200 --> 00:18:29,040 Speaker 1: been sometime in the fifteen thirties or forties, and was 285 00:18:29,080 --> 00:18:32,399 Speaker 1: helped along by Bulgarians who were immigrating to Hungary away 286 00:18:32,480 --> 00:18:37,000 Speaker 1: from the Turkish Empire, and maybe further helped along by 287 00:18:37,160 --> 00:18:40,440 Speaker 1: Spanish Emperor Charles the Five, who retired from emperor hood 288 00:18:40,800 --> 00:18:43,280 Speaker 1: in fifteen fifty five and went to live in the 289 00:18:43,280 --> 00:18:47,199 Speaker 1: you Stay monastery. He liked there Pimnthon so much that 290 00:18:47,280 --> 00:18:51,960 Speaker 1: he sent some to his sister, Queen Mary of Hungary. Yeah. Oh, Also, 291 00:18:52,400 --> 00:18:55,280 Speaker 1: since we're talking about this transition from Spain to Hungary, 292 00:18:55,320 --> 00:18:57,280 Speaker 1: I wanted to mention there's this book from the nineteen 293 00:18:57,320 --> 00:19:01,120 Speaker 1: sixties called Hungarian Paprika through the Age is and it 294 00:19:01,200 --> 00:19:05,560 Speaker 1: includes this line, Paprika found its second and at the 295 00:19:05,560 --> 00:19:11,160 Speaker 1: same time true home in Hungary the heartstrings. It does 296 00:19:11,480 --> 00:19:17,919 Speaker 1: the Paprika heartstrings. During the sixteenth century, Hungarian noble Marguite 297 00:19:17,920 --> 00:19:22,680 Speaker 1: Sacy kept what was called a Turkish pepper or less 298 00:19:22,720 --> 00:19:28,680 Speaker 1: politically correctly a Heathen pepper or Indian pepper in her garden. Uh. 299 00:19:28,720 --> 00:19:31,440 Speaker 1: They were sometimes called Indian peppers around this time because 300 00:19:31,600 --> 00:19:34,760 Speaker 1: this German professor of medicine writing about them had wrongly 301 00:19:34,840 --> 00:19:38,320 Speaker 1: assumed that because the peppers had come to him from 302 00:19:38,320 --> 00:19:43,760 Speaker 1: India via the Turkish spice route, they were native to India. 303 00:19:43,080 --> 00:19:48,639 Speaker 1: Rights And apparently this lady's pepper garden was so popular 304 00:19:48,760 --> 00:19:51,680 Speaker 1: and so valuable that after her death, her daughters entered 305 00:19:51,680 --> 00:19:54,600 Speaker 1: a court battle for ownership of it that lasted twenty 306 00:19:54,680 --> 00:19:58,479 Speaker 1: five years a quarter of a century. In the end, 307 00:19:58,560 --> 00:20:02,520 Speaker 1: the Hungarian Supreme hort awarded them to the youngest daughter. 308 00:20:03,160 --> 00:20:05,520 Speaker 1: Can you imagine. See, we're coming up with a lot 309 00:20:05,560 --> 00:20:08,560 Speaker 1: of movie ideas here, like movie miniseries, but you know 310 00:20:08,640 --> 00:20:12,760 Speaker 1: those like law dramas. You know how it ends. You 311 00:20:12,800 --> 00:20:15,199 Speaker 1: get sucked in and they're like, have to get the votes, 312 00:20:15,280 --> 00:20:17,359 Speaker 1: and they're talking a great buddy, and it's about this 313 00:20:17,560 --> 00:20:21,080 Speaker 1: garden with peppers in it. Yeah, I mean, meanwhile, what 314 00:20:21,160 --> 00:20:28,320 Speaker 1: happened to the peppers? I just clutched my You clutched 315 00:20:28,320 --> 00:20:33,360 Speaker 1: your pearls Lauren. See, I'm already invested in it. They 316 00:20:33,359 --> 00:20:35,959 Speaker 1: come on, Hollywood, I don't know what you're You're behind 317 00:20:36,000 --> 00:20:41,920 Speaker 1: all these food drawings. The Paprika heartstrings are real and hungry. 318 00:20:42,040 --> 00:20:44,600 Speaker 1: Is where we get the name paprika in the eighteenth century, 319 00:20:45,080 --> 00:20:49,240 Speaker 1: the diminutive form of the South Slavic peppar from the 320 00:20:49,280 --> 00:20:53,879 Speaker 1: Greek pepperi, from the Latin piper, and all of these 321 00:20:53,920 --> 00:20:59,600 Speaker 1: words in contrast to the Spanish, which derived from from pigment. 322 00:21:00,040 --> 00:21:02,800 Speaker 1: All of these words derived from the actual word for 323 00:21:02,840 --> 00:21:08,000 Speaker 1: peppercorns all the way back to the Sanskrit. The word 324 00:21:08,359 --> 00:21:12,080 Speaker 1: spread and was pretty much universally adopted from there. The 325 00:21:12,119 --> 00:21:15,800 Speaker 1: first usage of paprika came from an Hungarian accounting book 326 00:21:16,080 --> 00:21:23,720 Speaker 1: in At first, Hungarian's primarily used paprika for curing interimtent fever. Yeah, 327 00:21:23,800 --> 00:21:26,240 Speaker 1: but the spice did catch on pretty quickly as a 328 00:21:26,359 --> 00:21:30,119 Speaker 1: flavoring among the lower classes, way before the word paprika 329 00:21:30,200 --> 00:21:33,280 Speaker 1: was officially noted. Actually, um, and maybe because of its 330 00:21:33,280 --> 00:21:37,639 Speaker 1: association with the highly prized black pepper. Yeah. Oh, and 331 00:21:37,720 --> 00:21:42,160 Speaker 1: the character Johnny Paprika might have evolved during this time 332 00:21:42,240 --> 00:21:45,520 Speaker 1: as a result of higher classes like disparaging the lower 333 00:21:45,560 --> 00:21:48,000 Speaker 1: classes for this use of what was considered this like 334 00:21:48,119 --> 00:21:52,840 Speaker 1: negatively ethnic or negatively exotic food, like a rural dude 335 00:21:53,080 --> 00:22:01,280 Speaker 1: might have been referred to as as paprika. Really yeah, huh, 336 00:22:01,680 --> 00:22:03,720 Speaker 1: I want to see. I want to know more about 337 00:22:03,760 --> 00:22:07,560 Speaker 1: this Johnny Paprika. I'm picturing like Johnny Quest meets Occaman, 338 00:22:08,000 --> 00:22:12,439 Speaker 1: but there's like paprika involved, and I'm sure it's nothing 339 00:22:12,520 --> 00:22:16,440 Speaker 1: like that at all. I don't think so. I think 340 00:22:16,440 --> 00:22:21,600 Speaker 1: that's when it's not the great thing about folk characters 341 00:22:21,680 --> 00:22:25,760 Speaker 1: is that every generation can reimagine them. There should be 342 00:22:25,800 --> 00:22:29,359 Speaker 1: a paprika based superhero. I'm glad that you agree with me, Lauren. Yeah. No, 343 00:22:29,480 --> 00:22:31,000 Speaker 1: And I think that he could like team up with 344 00:22:31,040 --> 00:22:34,280 Speaker 1: maybe like Johnny Appleseed. Oh yeah, there's other there's other 345 00:22:34,320 --> 00:22:36,760 Speaker 1: folk heroes, like I think there's I think Germany has 346 00:22:36,840 --> 00:22:39,880 Speaker 1: the vague linguistic equivalent of like a Johnny sausage, which 347 00:22:39,880 --> 00:22:41,840 Speaker 1: was also kind of like a making fun of poor 348 00:22:41,840 --> 00:22:46,080 Speaker 1: people things to say, Oh yeah, we're onto something. This 349 00:22:46,160 --> 00:22:48,240 Speaker 1: is another thing. Yeah, it could be like Captain Planet, 350 00:22:48,240 --> 00:22:51,600 Speaker 1: but with food items. We got the spice girls, we 351 00:22:51,720 --> 00:22:55,040 Speaker 1: got Catch and Planet, we got a drama. We're full 352 00:22:55,080 --> 00:22:59,040 Speaker 1: of ideas that will never come to fruition. But they should. 353 00:23:00,560 --> 00:23:03,520 Speaker 1: Should they sure? Yeah, yeah, I'll say that they should. Absolutely. 354 00:23:05,040 --> 00:23:08,680 Speaker 1: Around the end of the eighteenth century, a super conservative 355 00:23:08,800 --> 00:23:13,080 Speaker 1: Catholic priest wrote about Hungarians. The spice of their food 356 00:23:13,240 --> 00:23:16,760 Speaker 1: is some sort of red beast called paprika. It certainly 357 00:23:16,800 --> 00:23:20,000 Speaker 1: bites like the devil. See I know he meant that 358 00:23:20,040 --> 00:23:24,160 Speaker 1: as a negative thing, but I'm like, I'm in put 359 00:23:24,200 --> 00:23:27,920 Speaker 1: that on your logo, Africa. Yeah, I think it certainly 360 00:23:27,920 --> 00:23:30,119 Speaker 1: bites like the devil. Should be a T shirt and 361 00:23:30,160 --> 00:23:33,880 Speaker 1: we have that power? Do we do? T public dot 362 00:23:33,880 --> 00:23:39,879 Speaker 1: com slash saber check us out. Hungry had cultivated several 363 00:23:39,920 --> 00:23:43,000 Speaker 1: types of chilies and found the way to process the 364 00:23:43,119 --> 00:23:47,919 Speaker 1: spice paprika. At first they sprinkled it on lard, bacon, bread, 365 00:23:48,000 --> 00:23:50,800 Speaker 1: and cheese, and then added it into meats like salami 366 00:23:50,840 --> 00:23:55,800 Speaker 1: and sausage, and then into sour cream, sauces, soups and goulash, 367 00:23:56,359 --> 00:23:59,360 Speaker 1: and eventually the nobility picked it up to Its first 368 00:23:59,359 --> 00:24:02,359 Speaker 1: appearance in a book was in eighteen seventeens Theoretical and 369 00:24:02,359 --> 00:24:05,800 Speaker 1: Practical Compendium of the Kitchen by one f z Zencher, 370 00:24:06,320 --> 00:24:08,720 Speaker 1: who was the chef of a prince, and the recipe 371 00:24:08,760 --> 00:24:12,280 Speaker 1: that paprika featured in was chicken fricacy in Indian style. 372 00:24:13,200 --> 00:24:15,840 Speaker 1: In the eighteen twenties, paprika popped up in recipes for 373 00:24:16,000 --> 00:24:21,119 Speaker 1: Fisherman's soup and chicken papricash. Supposedly, this dish papricash was 374 00:24:21,200 --> 00:24:25,320 Speaker 1: a favorite of the Empress Elizabeth M. I don't know 375 00:24:25,359 --> 00:24:28,760 Speaker 1: that I've ever had papricash. What I like to say, 376 00:24:29,160 --> 00:24:33,280 Speaker 1: paprikash a lot of fun words. In this episode, goulash 377 00:24:33,440 --> 00:24:37,160 Speaker 1: read with paprika started appearing in Hungarian cookbooks and restaurants 378 00:24:37,160 --> 00:24:41,000 Speaker 1: in the eighteen thirties. With the popularity came a problem 379 00:24:41,040 --> 00:24:44,360 Speaker 1: of supply in the country. The peppers flourished in summers 380 00:24:44,359 --> 00:24:47,680 Speaker 1: in southern Hungary, where girls would use these six inch 381 00:24:47,800 --> 00:24:49,920 Speaker 1: needles to thread them onto strings and hang them out 382 00:24:49,920 --> 00:24:52,920 Speaker 1: to dry until they could hear the seeds rattle inside, 383 00:24:53,280 --> 00:24:56,680 Speaker 1: and then process them into powder. Oh I also wanted 384 00:24:56,680 --> 00:24:59,240 Speaker 1: to mention here that two other New World foods were 385 00:24:59,280 --> 00:25:02,800 Speaker 1: catching on in Hungary at this time, turkey and tomatoes 386 00:25:03,640 --> 00:25:08,960 Speaker 1: two teas. French chef August Scoff sometimes gets credit for 387 00:25:08,960 --> 00:25:12,640 Speaker 1: bringing more awareness in Europe around using paprika in cooking 388 00:25:12,680 --> 00:25:16,000 Speaker 1: after he served Hungarian style ghoulash in Monte Carlo in 389 00:25:16,040 --> 00:25:18,760 Speaker 1: eighteen seventy nine and went on to include the recipe 390 00:25:18,880 --> 00:25:22,600 Speaker 1: in the guide Corne in nineteen o four. Over the years, 391 00:25:22,720 --> 00:25:25,800 Speaker 1: processing paprika involved at one point a heavy beam on 392 00:25:25,840 --> 00:25:31,920 Speaker 1: the fulcra foot treading and grindstones that heated the paprika. Yeah. 393 00:25:32,119 --> 00:25:35,440 Speaker 1: Human power for those grindstones was eventually replaced by wind 394 00:25:35,520 --> 00:25:37,760 Speaker 1: and water mills and then by steam engines. By the 395 00:25:37,840 --> 00:25:43,080 Speaker 1: late eighteen hundreds, steam engines, the paprika from Central Europe 396 00:25:43,119 --> 00:25:45,520 Speaker 1: was pretty hot until the nineteen twenties. Hot as in 397 00:25:45,600 --> 00:25:48,520 Speaker 1: like spice spicy. Yeah, I mean it was also hot 398 00:25:48,560 --> 00:25:54,080 Speaker 1: like here's spice um. And that's when sweet pepper plants 399 00:25:54,119 --> 00:25:57,040 Speaker 1: grown to be eaten fresh were cross pollinated with are 400 00:25:57,119 --> 00:26:01,959 Speaker 1: grafted onto these spicier plan it's resulting in sweet paprika. 401 00:26:02,040 --> 00:26:05,040 Speaker 1: In the region. Before that, they were so hot the 402 00:26:05,040 --> 00:26:08,000 Speaker 1: pith had to be picked off, usually by women. But 403 00:26:08,119 --> 00:26:15,280 Speaker 1: problem women couldn't touch their children after because of the spice, 404 00:26:15,960 --> 00:26:20,200 Speaker 1: especially babies, because they would burn the skin, which meant 405 00:26:20,200 --> 00:26:23,280 Speaker 1: that the job was usually given to unmarried women or 406 00:26:23,359 --> 00:26:26,760 Speaker 1: older children. To Smiths came up with a machine that 407 00:26:26,880 --> 00:26:30,240 Speaker 1: removed the seeds and ribs but kept the color, so 408 00:26:30,280 --> 00:26:33,000 Speaker 1: that kind of took out that spice. Yeah yeah, And 409 00:26:33,040 --> 00:26:35,240 Speaker 1: this was in the eighteen fifties and their machine was 410 00:26:35,320 --> 00:26:38,640 Speaker 1: used for about a century. It made large scale production 411 00:26:39,000 --> 00:26:42,360 Speaker 1: for wide distribution and export possible for the first time 412 00:26:42,400 --> 00:26:46,320 Speaker 1: for paprika, and this sweeter version of paprika is sometimes 413 00:26:46,440 --> 00:26:49,160 Speaker 1: used to make cake. Huh yeah. I found a couple 414 00:26:49,200 --> 00:26:53,680 Speaker 1: of recipes for paprika. I really wish I could try that, Okay, anyway, 415 00:26:53,920 --> 00:26:57,879 Speaker 1: I could try a small bite okay, uh yes, this um. 416 00:26:57,880 --> 00:27:00,960 Speaker 1: This sweeter version became so popular for export that it 417 00:27:01,000 --> 00:27:04,600 Speaker 1: wound up edging out hot varieties even in the home market. 418 00:27:04,720 --> 00:27:08,679 Speaker 1: For a large part, the sweet plants resulted in the 419 00:27:08,720 --> 00:27:13,159 Speaker 1: noble suite of variety that's so widespread today. At some 420 00:27:13,280 --> 00:27:17,639 Speaker 1: point also production, I think specifically in Hungary, became tied 421 00:27:17,680 --> 00:27:21,119 Speaker 1: to Catholic holidays. Like traditionally seeds are set in water 422 00:27:21,200 --> 00:27:23,600 Speaker 1: to german ate on St. Gregory's Day on March twelve, 423 00:27:23,960 --> 00:27:26,960 Speaker 1: and the harvest begins on the Unitivity of Mary on 424 00:27:27,200 --> 00:27:31,000 Speaker 1: September eight. And I'm thinking like maybe the started in 425 00:27:31,040 --> 00:27:34,040 Speaker 1: the Spanish monasteries, but I couldn't find a direct link there. 426 00:27:34,840 --> 00:27:39,240 Speaker 1: I don't know Catholics in Hungary and Spain right in 427 00:27:39,359 --> 00:27:44,120 Speaker 1: and let me know what you know about paprika production. Specifically, 428 00:27:44,160 --> 00:27:50,320 Speaker 1: we need the Vinn diagram of Pafrica expert hungry Catholic space, 429 00:27:50,359 --> 00:27:54,280 Speaker 1: like we know you're out there, we do we do? 430 00:27:54,920 --> 00:27:59,679 Speaker 1: In ninety seven that Hungarian biochemist Albertson Jurgie one that 431 00:27:59,720 --> 00:28:02,440 Speaker 1: No prize for his work with paprika peppers and uh 432 00:28:02,440 --> 00:28:05,240 Speaker 1: and for some cellular research. As as Annie said earlier, 433 00:28:05,240 --> 00:28:08,320 Speaker 1: he was the first person to isolate vitamin C and 434 00:28:08,320 --> 00:28:10,679 Speaker 1: and he also discovered a few steps in the process 435 00:28:10,680 --> 00:28:13,240 Speaker 1: by which are our selves produce a t p are 436 00:28:13,119 --> 00:28:17,400 Speaker 1: a basic cellular energy source. Fascinating dude. During World War One, 437 00:28:17,800 --> 00:28:20,919 Speaker 1: he was a medic in the trenches for two years 438 00:28:21,080 --> 00:28:24,000 Speaker 1: and finally wound up shooting himself in the arm and 439 00:28:24,040 --> 00:28:26,439 Speaker 1: blaming enemy fire so that he could get out of 440 00:28:26,440 --> 00:28:30,360 Speaker 1: the military and go complete medical school. An you want 441 00:28:30,359 --> 00:28:32,440 Speaker 1: to know will and then eventually want to know about 442 00:28:32,440 --> 00:28:37,679 Speaker 1: prize love it interesting life. Indeed, Hungarian paprika production was 443 00:28:37,800 --> 00:28:40,840 Speaker 1: nationalized after World War Two. Civilians had to hand over 444 00:28:40,880 --> 00:28:44,200 Speaker 1: their peppers two mills that were on the state. People 445 00:28:44,200 --> 00:28:48,360 Speaker 1: got arrested for illegally selling paprika. Thousands of tons were 446 00:28:48,400 --> 00:28:52,719 Speaker 1: exported for foreign currency. Yeah, there there was a revolution 447 00:28:52,800 --> 00:28:55,880 Speaker 1: after World War Two that was messy. Um and Hungarian 448 00:28:55,920 --> 00:28:58,720 Speaker 1: dishes did creep into American cuisine with multiple waves of 449 00:28:58,760 --> 00:29:01,880 Speaker 1: immigrants who were fleeing various that that and other political 450 00:29:01,960 --> 00:29:05,400 Speaker 1: upheaval starting in nine and yeah, running through that revolution 451 00:29:05,400 --> 00:29:10,640 Speaker 1: in the nineteen fifties. So there you go. Yeah, the 452 00:29:10,760 --> 00:29:17,120 Speaker 1: story of paprika paprika. Oh, I'm hungry. First, I don't 453 00:29:17,120 --> 00:29:21,200 Speaker 1: even remember what goulash tastes like but I'm craving it now. Wow, 454 00:29:22,200 --> 00:29:25,560 Speaker 1: that's a fun c that's like a mystery craving. Just 455 00:29:25,600 --> 00:29:28,840 Speaker 1: remember like liking it. Yeah, Okay, it's like this like 456 00:29:28,960 --> 00:29:33,480 Speaker 1: savory thing. That's all I got. My brain is like, yeah, 457 00:29:33,760 --> 00:29:37,600 Speaker 1: it tasted like soup. I think we've only had ghoulash 458 00:29:37,680 --> 00:29:38,920 Speaker 1: once and it was a long time ago, but I 459 00:29:38,960 --> 00:29:44,360 Speaker 1: remember liking it. Wow, everyone else eat extra for me? Yes, 460 00:29:45,040 --> 00:29:46,760 Speaker 1: do you like kind of like a shot of goulash? 461 00:29:49,440 --> 00:29:54,080 Speaker 1: One out for your homie. That about brings us to 462 00:29:54,080 --> 00:29:56,320 Speaker 1: the end of this episode, But we have a little 463 00:29:56,320 --> 00:29:58,360 Speaker 1: bit more for you. But first we have a quick 464 00:29:58,360 --> 00:30:11,360 Speaker 1: break for work from our sponsor, and we're back. Thank you, sponsor, Yes, 465 00:30:11,400 --> 00:30:16,240 Speaker 1: thank you, And we're back with listening. I feel like 466 00:30:16,240 --> 00:30:19,920 Speaker 1: Eureka Paprika have a similar like, Yeah, I've been I've 467 00:30:19,960 --> 00:30:22,400 Speaker 1: had the word poppy cock in my head the whole time. 468 00:30:22,680 --> 00:30:25,160 Speaker 1: Poppy cock. That would have been a good direction for 469 00:30:25,160 --> 00:30:29,520 Speaker 1: this listener mail as well. I think they're vaguely similar. Yeah, 470 00:30:29,520 --> 00:30:34,120 Speaker 1: that we're both pointing to the sky was bigger. Yes, 471 00:30:35,040 --> 00:30:37,720 Speaker 1: Dan wrote your episode on Oakah reminded me of my 472 00:30:37,760 --> 00:30:40,520 Speaker 1: first as well as later experiences with it, having grown 473 00:30:40,560 --> 00:30:43,120 Speaker 1: up in Pennsylvania, I had never heard of it. Before 474 00:30:43,160 --> 00:30:46,640 Speaker 1: going to college in Texas. My roommate at Texas Native 475 00:30:46,680 --> 00:30:49,400 Speaker 1: took me to my first cafeteria, which was a great 476 00:30:49,400 --> 00:30:51,880 Speaker 1: place to eat on a college student budget. As we 477 00:30:51,960 --> 00:30:53,720 Speaker 1: made our way down the tray line, I asked him 478 00:30:53,720 --> 00:30:57,200 Speaker 1: what's fried ocra? After he was done laughing and getting 479 00:30:57,200 --> 00:30:59,120 Speaker 1: over his disbelief I didn't know what it was, he 480 00:30:59,200 --> 00:31:02,400 Speaker 1: insisted I liked it, and he was right. The majority 481 00:31:02,400 --> 00:31:04,680 Speaker 1: of my adult life has been in the US South, 482 00:31:04,760 --> 00:31:07,600 Speaker 1: so I would later discover canned tomato, okra and corn 483 00:31:07,880 --> 00:31:10,480 Speaker 1: a great side dish, and of course okra and gumbos 484 00:31:10,520 --> 00:31:12,680 Speaker 1: and the like. Much later, when I married my wife, 485 00:31:12,720 --> 00:31:14,680 Speaker 1: who was from Japan, I learned how to eat okrah 486 00:31:14,760 --> 00:31:18,520 Speaker 1: Japanese style, lightly blanched top with dried mackerel flakes and 487 00:31:18,560 --> 00:31:21,360 Speaker 1: soy sauce. Slimy, bit tasty, and so different from what 488 00:31:21,400 --> 00:31:27,680 Speaker 1: I've grown used to down south. Wonderful okra. Love you. 489 00:31:28,520 --> 00:31:33,120 Speaker 1: That's kind of surprising that, being in Pennsylvania, I hadn't 490 00:31:33,120 --> 00:31:36,000 Speaker 1: heard of it, But I again, I I there's a 491 00:31:36,000 --> 00:31:37,960 Speaker 1: lot of things I hadn't realized as so localized to 492 00:31:38,000 --> 00:31:41,560 Speaker 1: the South. I started doing this show. Absolutely, I'm positive 493 00:31:41,600 --> 00:31:46,120 Speaker 1: that I didn't know what okra was until lightly Yeah, yeah, 494 00:31:46,480 --> 00:31:50,800 Speaker 1: same kind of tom By wrote your episode on alligators 495 00:31:50,840 --> 00:31:53,200 Speaker 1: brought to mind my trip to Australia many years ago. 496 00:31:53,320 --> 00:31:55,360 Speaker 1: I didn't have gator, but at dinner I went to 497 00:31:55,520 --> 00:31:58,600 Speaker 1: at Ayers Rock Resort, served a variety of native meats, 498 00:31:58,640 --> 00:32:02,120 Speaker 1: including crocodile. I was wondering how the two meats would compare. 499 00:32:02,400 --> 00:32:04,600 Speaker 1: Then you gave a description of gator that is exactly 500 00:32:04,640 --> 00:32:07,280 Speaker 1: the way I describe croc It does make sense they 501 00:32:07,280 --> 00:32:10,040 Speaker 1: would taste like chicken, since reptiles are closely related to 502 00:32:10,040 --> 00:32:14,040 Speaker 1: dinosaurs if you were wondering, Kangaroo tastes a lot like venison, 503 00:32:14,120 --> 00:32:18,920 Speaker 1: including a gamey flavor. Emu sausage was basically a blant sausage. 504 00:32:19,600 --> 00:32:21,840 Speaker 1: Those are some of my favorite views. I've said it before, 505 00:32:22,280 --> 00:32:24,040 Speaker 1: say it again, but I love the kind they're like. 506 00:32:25,480 --> 00:32:30,560 Speaker 1: It was a food that I ate. I love them. 507 00:32:30,760 --> 00:32:37,120 Speaker 1: I I had I had a similar like kangaroo experience. 508 00:32:37,600 --> 00:32:40,440 Speaker 1: Like they didn't really stand out, but one of them 509 00:32:40,440 --> 00:32:42,959 Speaker 1: I will say, I was at a barbecue that I 510 00:32:43,000 --> 00:32:44,760 Speaker 1: was kind of in charge of, and I think I 511 00:32:44,800 --> 00:32:47,520 Speaker 1: just didn't know what I was doing. That'll do it. 512 00:32:48,000 --> 00:32:52,280 Speaker 1: I was cooking. Yeah, well, there's always next time. There 513 00:32:52,400 --> 00:32:56,440 Speaker 1: is always next time. Thanks to both of them for 514 00:32:56,600 --> 00:32:58,440 Speaker 1: writing in. If you would like to write to as 515 00:32:58,480 --> 00:33:01,440 Speaker 1: you can, Our email is at savor pod dot com. 516 00:33:01,440 --> 00:33:06,160 Speaker 1: We're also on social media. You can find us on Instagram, Twitter, 517 00:33:06,240 --> 00:33:09,120 Speaker 1: and Facebook at savor Pod. We do hope to hear 518 00:33:09,160 --> 00:33:11,840 Speaker 1: from you. Thank you as always to our super producers, 519 00:33:11,920 --> 00:33:15,200 Speaker 1: Dylan Fagin and Andrew Howard. Savor is a production of 520 00:33:15,240 --> 00:33:18,400 Speaker 1: I Heart Radio and Stuff Media. For more podcasts from 521 00:33:18,400 --> 00:33:21,160 Speaker 1: I heart Radio, visit the iHeart Radio app, Apple Podcasts, 522 00:33:21,240 --> 00:33:23,840 Speaker 1: or wherever you listen to your favorite shows. Thank you 523 00:33:23,960 --> 00:33:25,760 Speaker 1: for listening, and we hope that lots more good things 524 00:33:25,840 --> 00:33:33,840 Speaker 1: are coming your way.