Alma Paprika A great find. Alma is the thickest flesh of the paprika types and are sweet, crunchy and delicious. Not only are they wonderful for drying for paprika, but make great stuffers. Fruits color up from white to orange to red and plants produce plenty for what ever you have in mind. Dulce Rojo This is the real thing! A fabulous Hungarian paprika spice pepper. Plants set out a profusion of tasty 2x6 inch brilliant vermilion fruits of outstanding eating quality. It's so easy to make your own paprika. Slice the fruits in half and place them skin side down on your electric hydrator. They'll dry in half a day. Break them up in pieces and process in a coffee grinder until they form a powder. They can also be stored dried in containers or ziplock bags until you are ready to make the powder.

I have a few Alma Paprika seeds I'll trade you for some of your Ivorian Pimente seeds. Send me an E-mail if you'd like to trade. Alan

Y'all know, of course, that "authentic" is a slippery concept. Take paprikash: There is a basic technique, modified as each housewife adds her own touches. I learned the technique from Friend Wife's aunt (her mother, God save us, could burn water) when she was visiting from Hungary. Doesn't make it any more or less authentic. With that proviso, here's my basic technique, which I've used with beef, chicken, and game: In a skillet heat 5 tbls lard with 5 tbls paprika*. Add about a cup of chopped onions, and cook until transluscent. Add the meat, cut in bite-sized pieces, and brown on all sides Add a half cup red wine, cover, and simmer until meat is tender and cooked through. Remove from heat. Add a half-cup or so of sour cream, Mix well so the sauce forms and coats the meat. Reheat gently until warmed through, sprinkle with chopped dill, and serve. Paprikash dishes are most often served with soft noodles. But we prefer spaetzle or nockerle, as Alexa does. *Here in America we think of paprika as being either the Spanish dry, or Hungarian sweet. In fact, in Hungary and other central European countries, paprika covers a wide range of heat levels; from sweet to scorching. It's nothing for a housewife to have 10 or 12 different paprikas on hand. But, no matter the heat level, paprika is used with a much heavier hand than we do. Hungarians are very big on cold soups. While I don't care for the following, myself, Friend Wife's family loves it: Cold Cherry Soup 2 lbs sour cherries, pitted 1 cup or more sugar 1 stick cinnamon 4 cups water 2 tbls flour 1 cup heavy cream 1 cup red wine Simmer the cherries, sugar and cinnamon in the water until the cherries are tender. Remove the cinnamon. Blend the flour with 3 tbls cold water until smooth. Thin with 3 more tbls water andstir into the hot soup. Heat to boiling. Chill. Before sering, stir in the cream and the wine. And, of course, no Hungarian recipe collection would be complete without a gulyas (goulash). As with paprikash, gulyas---which is similar to a ragout---involves a basic approach, with all sorts of variations on the theme. Here's a simple one: 4 lb beef chuck or remp cut in 1 1/2" pieces 2 strips bacon or equivalent salt pork 6 onions, coarsely chopped 3-4 tbls paprika 1 1/2 tsp salt 2 green peppers, coarsely chopped Brown half the beef in its own fat in a large skillet; transfer to a kettle or Dutch oven and repeat with other half. Rinse the skillet with a cup of water, scraping up any brown bits, and add to the meat. Cover and cook slowly over low heat. Chop the bacon and fry in skillet; add the onions and brown lightly. Stir in the paprika and salt, then combine with the simmering meat. Stir in the uncooked green peppers and continue cooking slowly for about 2 hours or until meat is very tender. Hope these help.

I grew them out. Best when they turn red. They will also heat up the capsicum at that level. Mine were pretty hot, hotter than Jalapeno. Some varieties do not develop full flavor until fully ripe. You just need to be patient and wait for them to change.