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Origin
The paprika plant is native to the tropics of South and Central America. Spanish conquerors brought it from there to Europe in the 16th century, where it was initially grown only as an ornamental plant and only later as a vegetable.
Tips
When shopping, make sure that the fruits are firm, smooth and shiny. Wrinkles and spots indicate too long storage with loss of vitamins and aroma. Paprika tastes particularly fine when peeled (for this purpose, briefly pour boiling water over it).
About the producer
Our organic farm is located in the heart of the Seewinkel, on the eastern shore of Lake Neusiedl in the Pannonian Plain. As the western part of the Hungarian Plain, the Seewinkel is a special place in Austria due to its very special climate. Hot summers and cold winters, combined with little precipitation and the most sunshine hours, give this region a lot of potential.
The Pölzer organic farm has been producing organically since 2007, which means that the recycling idea is in the foreground when using our own horse manure. Vegetable cultivation now has an enormous variety of old vegetable species and varieties. From tomatoes in all possible colors and shapes to exotics such as physalis, artichokes etc. with well over 100 varieties, you will find every imaginable fruit vegetable in summer on our farm.
What is special about our company is that almost everything from the seed to the finished product is created on the farm by hand, with great love and care. Family members from three generations help together. In our actions and creations, we always try to combine tradition, innovation and sustainability for a clean future.
Storage recommendation
Paprika is best stored at a temperature of 5–10° C, preferably not in the refrigerator