Hungarian Sweet Paprika (1.7oz/50g) Imported from Kalocsa, Hungary

This paprika is absolutely delicious. It’s better than any paprika I’ve ever had. I’ll definitely buy again when I run out.

Excellent product teast color just perfect

Sweet! Great product Good color really enhances some dishes

I thought that I would try this brand paprika and see how I liked it compared to the one that I have been buying from the large chain grocery stores. I liked the quality of this one so much that I quickly used the whole package in several of my recipes and bought a second one. It is very fragrant and has good color.

> Yummy sweet Hungarian paprika.> "Sweet" meaning only "not hot", so no issue for diabetics or dieters. Sweet paprika does have a very slight heat. "Mild" or "very mild" might be a better description.> On a recent trip to Hungary, I learned that Eastern Europeans cook with "sweet" paprika only -- they consider (hotter) "American" paprika to be only a table condiment at most --- like salt.> "Goulash" is really any meat and vegetable dish flavored with sweet paprika, cumin, and caraway seeds.Add a little paprika to "American" beef stew and you can call it goulash. Or goulash can be a thinner soup. Or goulash can be meat and sliced vegetables in a moderately thick goulash sauce (optionally with some tomato sauce to make more sauce with a milder flavor).> The other night I sauteed roughly cut sweet onions, red and green bell peppers, with olive oil and wine vinegar, until soft, and added some slices of mild Italian sausage, and a tablespoon of sweet paprika, a teaspoon of cumin, and a teaspoon of caraway seeds. It was terrific!> Paprika is the secret ingredient that makes great chili. Want to pop the flavor of the ketchup you serve with hotdogs or hambergers at your next barbeque? Add paprika (and optionally some cumin, and caraway seeds) to the ketchup. Want low-sugar barbeque sauce? -- tomato sauce and paprika, optionally with some hotter pepper. "Goulash spices" can also boost any spaghetti sauce.> I also bake 18 or 24 skinless chicken thighs (with the bones), marinated in salt and paprika, every 4 to 6 weeks, and freeze the cooked thighs. It takes alot of paprika to cover both sides of 24 thighs. When I can, I marinate the thighs overnight. Salt and sweet paprika was the "secret herbs and spices" used for the baked chicken featured in the once very extensive Wienerwald restaurant chain.--> Before marinating the chicken thighs, I trim as much fat as I can. After marination. I bake the thighs for 1 -- 1 1/2 hours at 320 degrees "face down" (ragged side down) on a baking grid (in a "cookie pan") to bake-out as much fat as possible. The result resembles rotisserie chicken. I freeze the cooked thighs in ziplock freezer bags, one bag per meal (in my case 2 thighs, one for me, one for my wife). The baked marinated thighs can be used almost anyway you'd use chicken. For example, sliced for a sandwich, cut-up to use in a soup, or served as a "filet".As a "filet", the (thawed) baked chicken can be hard and dry --- but warmed with a sauce, can be more moist and tender. A paprika and vegetable sauce works well (just substituting chicken for the sausage in the recipe above). Rao's Alfredo (which is a true Alfredo cheese sauce---that is, not cheese-flavored flour-gravy, as are most fake Alfredo sauces) with or without vegies, pasta, etc. works well.

Great taste and color

Ironically I just used it tonight. It is very good, and a good value for the money. Unlike, a lot of both sweet and smoked paprikas that act as little more than “coloring”, a finishing sprinkle. This one imparts good flavor, holds up well in cooked dishes, without becoming bitter.

This is authentic Hungarian sweet paprika. I recently made authentic Hungarian Goulash and it was exactly what I tasted on my recent trip to Hungary!