The best Hungarian Paprika is made from grinding the dried pods of mild varieties of various pepper plants that range from the sweeter bell pepper to the milder chili peppers. There are a variety of paprikas and each has some subtle unique characteristics --- Hungarian Paprika is considered a hot paprika and is also called Hungarian Hot Paprika or Sweet Hungarian Paprika.

Hungarian Paprika is the preeminent spice used in Hungarian cooking and in Turkey and Hungary it is often used on on the kitchen table in the same manner that we use pepper. We also carry several other paprikas -  Spanish Paprika, which features a smokier aroma and taste; Domestic Paprika which has a lighter taste and we also carry an Organic Paprika. You can use any of the paprikas in any recipe that calls for paprika depending on your own tastes. If you want to have a bit of a kick to your dish then definitely choose the Hungarian version and for even more heat add a dash of cayenne pepper.

Helpful hint: Paprika should never be overheated as it will leave a bitter taste so be extra careful as to when you add it to your dish - don't add it too early i the cooking process. Use paprika with white cheeses, egg dishes, salads, marinades, stews, casseroles and it also goes well with most vegetables, pork and rice dishes. Works well in combination with allspice, caraway, cardamom, garlic, oregano, pepper and turmeric. Some of the common recipes that you will find Hungarian Parika in are Barbeque Dry Rub, Hungarian Cabbage Rolls, Thai Curry Sauce Over Grilled Salmon and Hungarian Goulash.