#lang1:
On pourrait traduire piment par paprika en hongrois. Bien qu’originaire d’Amérique, comme tous les piments, on identifie systématiquement le paprika à l’Europe centrale, plus particulièrement à la Hongrie. Le paprika est un mélange de piments doux, séchés et réduits en poudre. Son goût varie selon que l’on incorpore la tige et les graines au mélange. D’ailleurs c’est l’ajout des graines qui distingue le paprika fort. D’abord considéré comme l’épice du pauvre, le paprika remplaçait le poivre dans la cuisine paysanne, il s’est tranquillement fait une place sur les tables bourgeoises aux XIXe siècle. Le paprika entre dans la préparation de divers plats hongrois (soupes, ragoûts, charcuteries, grillades, etc.), mais c’est au goulash qu’il est le plus associé, tellement que l’on peut intervertir ces deux mots pour parler de ce délicieux ragoût qui vous est proposé au menu cette semaine.
#lang2:
We could translate pepper for paprika in Hungarian. Although a native of America, like all peppers, paprika are systematically identified with Central Europe, particularly in Hungary. Paprika is a mixture of sweet peppers, dried and powdered. Its taste varies depending of that gets incorporated to the mixture, stem and seeds. Moreover it is the addition of seeds which distinguishes the strong paprika. First tagged as the poor spice, paprika replaced pepper in the peasant kitchen, then quietly made room on the bourgeois tables in the nineteenth century. Paprika is used in the preparation of various Hungarian dishes (soups, stews, meats, grills, etc.), but it is with the goulash that is the most associated, so that you can swap these two words to talk about this delicious stew that is offered to the menu this week.
We could translate pepper for paprika in Hungarian. Although a native of America, like all peppers, paprika are systematically identified with Central Europe, particularly in Hungary. Paprika is a mixture of sweet peppers, dried and powdered. Its taste varies depending of that gets incorporated to the mixture, stem and seeds. Moreover it is the addition of seeds which distinguishes the strong paprika. First tagged as the poor spice, paprika replaced pepper in the peasant kitchen, then quietly made room on the bourgeois tables in the nineteenth century. Paprika is used in the preparation of various Hungarian dishes (soups, stews, meats, grills, etc.), but it is with the goulash that is the most associated, so that you can swap these two words to talk about this delicious stew that is offered to the menu this week.
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