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The paprika contributed significantly to the foundation of the reputation of Hungarian cuisine. Its consumption increases the production of digestive juices, thereby improving digestion. In addition to colouring agents, sugars and essential oils play an important role in the development of the characteristic aroma and taste of paprika. Its significant role in nutrition is enhanced by its significant vitamin C, E and B content. Spice peppers are not only used as a spice mill for seasoning, but are also consumed in the form of different paprika preparations. They are sweet and spicy and contain paprika and occasionally pritamin paprika (Capsicum annuum var.Lycopersiforme) [1,4,5]. Pepper is an important agricultural crop, not only because of its economic importance, but also for the nutritional value of its fruits, mainly due to the fact that they are an excellent source of natural colours and antioxidant compounds [2]. Carotenoids play an important role in fruit colouring and act as antioxidants, reacting with free radicals, mainly peroxide radicals and singlet molecular oxygen [3] . The spice paprika in sand soil is usually planted.

Production of direct seeded Unihot pepper in sand soil