Hot pickled pepper

Hot peppers need not be introduced to spicy Hungarian cuisine. Those who love spicy dishes are sure to have already tasted cherry-peppers too. Many believe that pickling causes the strength of peppers to evaporate, which just isn’t true – in fact, on the contrary, peppers get even hotter through the pickling process. The ruler of these pickled peppers is undoubtedly the cherry-pepper, which scores just the same (1000-5000 SHU) as the famous chili peppers on the Scolville-scale, devised to identify the individual hotness of vegetables. In our products, you can find cherry-peppers together with pepperoni, also known for its strength of flavor.