Hungary produces some of the most high-quality paprika in the world, both sweet and semisweet variations. Farmer Peter Szabo and his team at Szabio handpick the paprika pepper from their acres of land and oversee the process of turning it into a powder, without adding or removing anything from the pepper itself. Szabio exports the spice all over, with 60% going to Central Europe and America, to restaurants like Agi’s Counter in Brooklyn, New York. The rest goes to Hungarian restaurants and stores.
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Credits:
Series Lead: Carla Francescutti
Producer: Guillermo Riveros
Field Producers: Anna Muckerman, Mohamed Ahmed
Director: Guillermo Riveros
Camera: Anna Muckerman, Mohamed Ahmed, Murilo Ferreira
Editors: Anna Muckerman, Mohamed Ahmed
Executive Producer: Stephen Pelletteri
Director of Production: Stefania Orrù
Supervising Producer, Development: Gabriella Lewis
Post-Production Supervisor: Lucy Morales Carlisle
Audience Engagement: Frances Dumlao
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Why the sun drying proccess is needed? Could they just go straight to the electric dryer?
It may add flavor, but also cheaper to partially dry it in the sun, no electricity needed
The peppers drying in those sleeves are so vibrant, thank you for this lovely documentary
I’m early
The farmer/owner has such respect for the land, the product, his country, and his workers. I wish all farming could be this way but unfortunately it’s not productive or profitable enough for 99% of big farming organizations.
I got some hungarian paprika about 6 years ago, its night and day from grocery store ones, always import it nowadays.
Its not that pricey as a homecook who uses small/medium amounts.