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 - Smoked Sweet Paprika (Spanish) which has a full range of sweetness combined with lingering smoky notes, Domestic Paprika which has a lighter taste and is more for coloring than for flavor and a Smoked Hot Paprika (this is also a Spanish Parika) which has a just a little bit of heat to it. 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 you can always 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 Paprika in are Hungarian Pork Stew, Hungarian Cabbage Rolls, Thai Curry Sauce Over Grilled Salmon and Hungarian Goulash.