Hungarian Paprika

Hungarian Paprika is made from dried, sweet capsicum peppers, that are ground and sifted through a variety of screens to produce this bright red flavorful powder called paprika.

This paprika has a sweet taste with a barely perceptible heat that makes it perfect for two classic Hungarian dishes: goulash and chicken paprikash. It can also be used as a finishing touch for deviled eggs, to season chicken, rice, potatoes, and vegetables, and is commonly used as a base for creating seasoning blends.

Other types of paprika can be substitued for Hunagarian Paprika but they will bring their own flavor profiles to the finished dish. Some paprikas are smoky while others carry more heat. Crushed Red Pepper Flakes or Crushed Aleppo Chiles can also be used as substitues although they are a bit spicer and do not have the same powdered consistency.

Paprika is a universal spice used to add color and flavor to various rice dishes, stews, soups, and meats. In Mexico, smoky paprika is used as a rub for meats and is also added for additional flavor in salsas, sauces, and other dishes. In Spain, it is a main ingredient in Spanish sausages called chorizos, to give color to paella, and is also added in various soups, stews, and sauces. In the US, you can find paprika added to dry rubs, barbeque sauces, potato salads, and as a garnish for deviled eggs.

Paprika is made by grinding up dried red fruits of the larger, sweeter varieties of peppers in the chili family called bell peppers or sweet peppers.

Be careful when selecting paprika for your recipes. The most common is sweet paprika, which is found in most stores labeled as just “paprika”. But there are actually two other types of paprika: hot paprika, which is the Hungarian variety that adds a peppery, spicy kick to any dish, and smoked paprika, which is common in Spain. This adds a rich, smoky flavor to any dish.

The spicy kind of paprika is the Hungarian variety of paprika known as hot paprika. It has a peppery taste with an added kick and is typically added in Goulash, a stew made with red meat, onions, potatoes, and vegetables served over noodles.

Paprika does add flavor to dishes, although it is quite mild. It has a mildly sweet flavor reminiscent of bell peppers and, depending on the type of paprika, will add either a hint of smokiness or an added kick. It is typically added at the end of the cooking process as a garnish to preserve its flavor.

Paprika is a universal spice that goes well with just about any savory food. You can add it to meat, soup, poultry, stews, sauces, seafood, and even eggs.

Yes, you can substitute regular paprika for Hungarian paprika. Both dishes will be equally tasty. However, one thing it will lack is that additional kick. If you do happen to run out of Hungarian paprika, simply complement the dish with a dash of cayenne pepper for added heat.

Paprika goes well with rosemary, black pepper, cumin, oregano, and cinnamon.

Yes, paprika can add a pop of red color to any dishes. For the full effect of the color, add paprika by the end of the cooking process because heat diminishes the flavor and color of the paprika.