Meet Charlie Bodony:
I'm a Chicago native and a 1st generation yank of Transylvanian descent (present day Romania).
I have been cooking since I was 12. Thankfully, I was smart enough to pay attention when my mom taught me to cook. Moving to the Pacific Rim has greatly expanded my culinary scope. I learned about alder smoke from the Makah tradition, combined that with both my ancestral paprika traditions and love of HEAT to yield our unique product line.
It's a lot of work to generate our product, and we decided early on to stick with hot chiles, since mild paprika is readily available and we can't compete with it on a volume basis.
As the business grows and our production increases I expect to add more varieties.
Our pepper products were inspired by my Transylvanian heritage and a love for the regional cuisine which features paprika (a common spice made from dried red peppers), the predominant spice of the region.
While many are familiar with the sweet paprika varieties commonly exported throughout the world, we process hot chili varieties for the discriminating palate.
The traditional preservation process of drying and grinding into powder, preserves our product for your table.
Our Paprika ’07 is blended from Poblano, Peter Pepper, Piment d’Espelete, Aji lemon, Big Jim, & Hatch chiles.
Our Paprika ’08, Fuserpaprika & Paprika Verde are blended from Jalapeno/Habanerocross, Fatalii, Piquin, Habanero, Bhut Jolokia, & Diavoletto Chiles. The Fatalii are similar to Habanero only hotter, sweeter, & more fragrant. We’ve learned that blending milder chiles w/really hot ones does not reduce the heat at all! Try in your favorite Paprika dishes, only be warned, these are HOT! A little goes a long way.
Bon Apetit!
Charlie
