Sweet Paprika

A whisper of ripe red pepper, drawn from the long Pannonian summer — planted in spring, nourished by Danube waters, and left to ripen over six sun-drenched weeks until the color deepens to crimson and the flavor reaches its peak.

Only the first picking is processed. Stone-milled within hours of drying, it carries the unmistakable luminous color and oily sheen of a true Fajszi paprika — sealed fresh to preserve every aromatic note.