Leutschauer Paprika

Leutschauer Paprika

Leutschauer Paprika is an old Hungarian paprika pepper with roots in Leutschau, Slovakia. The variety eventually made its way into the Matra Mountains of northern Hungary in the 1800s and became part of traditional Hungarian cooking.

Flavor and Heat

This one is not about big heat. It is a classic Hungarian hot paprika with a smoky, slightly sweet flavor and only around 1,000 SHU.

Fresh peppers have a crisp texture and plenty of flavor. Heat wise, it is much milder than a Jalapeno and a little hotter than a Cubanelle.

What Do You Do With Leutschauer Paprika Peppers?

We have all experienced the generic paprika powder that does nothing but add some color to Aunt Bobbie’s watery deviled eggs. Freshly made paprika is a completely different thing.

These peppers are excellent sautéed and work well in traditional Hungarian dishes. They also make very good homemade paprika. Dehydrate the ripe peppers, then grind them into powder. Remove the inner placental material if you want it milder. Leave more of it in if you want a little extra heat.

For even more flavor, put the peppers in the smoker before drying them. Yum!

Leutschauer also works well for pepper jelly or a slightly spicier red pepper coulis.

There is a reason this type of pepper stuck around in Eastern European cooking. It is mild enough to use generously, but still has much more flavor than the generic paprika sitting in the back of most spice cabinets.

20+ seeds per pack