Paprika

Best known for making paprika, the quintessential flavouring for Hungarian goulash and paprikash. The stout 5cm/2" red peppers are dried and ground to make the spice. The fruits mature from cream-white to orange to red, becoming mildly spicy. As many don’t know, they are quite delicious as a fresh pepper for stuffing and salads. Like all peppers, they need to be started early indoors, 6-8 weeks before outdoor planting time.