Makói

Makói refers to a variety of Hungarian sweet pepper, specifically a type of red pepper that is traditionally grown in and associated with the town of Makó in Hungary. These peppers are known for their mild, sweet flavor and vibrant red color when ripe. They are a staple in Hungarian cuisine, commonly used in dishes like goulash, lecsó (a vegetable stew), and stuffed peppers. Makói peppers can be consumed fresh, roasted, or dried. When dried, they are often ground into a paprika powder, which is a fundamental spice in Hungarian cooking. The cultivation of Makói peppers has a long history in the region, contributing significantly to the local economy and culinary identity. The specific growing conditions in the Makó region are believed to enhance the pepper's characteristic sweetness and flavor profile. While the term Makói specifically denotes peppers from this Hungarian locale, similar sweet red pepper varieties are cultivated elsewhere.