Hungarian Paprika
Hungarian Paprika
Couldn't load pickup availability
Goulash, chicken paprikash, a pot of stewed peppers and onions: these are the dishes Hungarian paprika was made for. It brings a warm, fruity sweetness and a deep red color that defines Central European home cooking. Stir a generous spoonful into the onions early, before the liquid goes in, so the sweetness has time to bloom and spread through the whole pot. It is equally at home rubbed on pork and chicken or dusted over a dollop of sour cream.
We stone-grind ours fresh in small batches in Portland, so the sweet, ripe-pepper aroma stays vivid instead of fading to dull red dust. Hungarian paprika is the definitive sweet paprika: fruitier and brighter than earthy Spanish pimentón, and with none of the smoke of the oak-dried kind.
Single ingredient: Hungarian paprika. No salt, no sugar, no preservatives. Naturally gluten-free and vegan.
Common Questions
When should I add Hungarian paprika while cooking?
When should I add Hungarian paprika while cooking?
Early, off direct high heat. Stir it into softened onions and fat before the broth or tomatoes go in, so the sweetness blooms into the base. Pull the pan from high heat first, because paprika scorches and turns bitter in seconds over a hot, dry surface.
What is the difference between Hungarian and Spanish paprika?
What is the difference between Hungarian and Spanish paprika?
Hungarian paprika is sweeter and fruitier, the classic choice for goulash and paprikash. Spanish paprika (pimentón) is earthier and more savory, and it often comes smoked. For bright, sweet warmth, reach for Hungarian; for earthy or smoky depth, the Spanish or smoked jars.
Is Hungarian paprika sweet or hot?
Is Hungarian paprika sweet or hot?
This is the sweet grade, warm and mild with rich color and almost no heat. Hungary grades paprika from delicate and sweet up to hot, and the sweet style is the one that carries goulash and paprikash. It seasons for flavor and color rather than fire.
What else is Hungarian paprika good for?
What else is Hungarian paprika good for?
Beyond goulash and paprikash, it lifts roasted potatoes, deviled eggs, and creamy chicken braises, and it makes a warm, sweet base for pork and chicken rubs. Bloom it in butter or oil first to spread the color and aroma through the dish.
Share
Ingredients:
Hungarian Paprika
$12.00