Hungarian Sweet Paprika (8.8oz/250g) From Hungary, Updated Packaging, May Receive Old Design Until Stocks Deplete

> Yummy sweet Hungarian paprika.> "Sweet" means only "not hot".> Sweet paprika consists of ground chili peppers which contain very little capsaicin, and therefore, are not hot. The carbohydrate (sugar) content of both hot chili peppers and "sweet" chili peppers is about the same (which is low, particular considering the small serving size). So, there is no issue for diabetics or dieters.> On a recent trip to Hungary, I learned that Eastern Europeans cook with "sweet" paprika only -- they consider hot paprika (made of ground hot chilis) to be only a table condiment at most --- like salt. You'll see long strings of red chili peppers drying in the sun in rural Hungary, and Mexico (or New Mexico) --- but the Hungarian ones are not hot. Hungarian paprika varies by region --- sometimes you get a little warmth.> "Goulash" is really any meat and vegetable dish flavored with sweet paprika, (and optionally) cumin, and caraway seeds. Add a little paprika (and, optionally, cumin and caraway) to "American" beef stew and you can call it goulash. Or goulash can be a thinner soup. Or goulash can be any meat and sliced vegetables in thickened/extended with tomato sauce (I generally use marinara sauce). Smoked paprika is made from chili peppers that have been dried indoors, with the help of a fire, and is particularly popular in Middle Eastern dishes.> 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! This is a popular dish throughout Central and Eastern Europe, usually sold as "Sausage in Hungarian (or Gypsy) Sauce". The red and green bells (and white onion) are particularly appropriate in a dish that you serve as "Hungarian", because they are the colors of Hungary.> Paprika is the secret ingredient that makes great chili. Want to pop the flavor of the ketchup you serve with hotdogs or hamburgers 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) skinless, de-fatted, long-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. also works well.> Note that cumin and coriander are the dominant spices in middle eastern cooking, but paprika and cumin are also used, particularly in spice blends or particular dishes.> Paprika is one of the few spices that keep well (meaning 6 months to a year). Cumin and caraway seeds also keep well (6 months to a year, but ground cumin and caraway do not (3-6 months). All spices may keep a little longer in cool, dry conditions, but less in hot moist conditions. Unfortunately, my wife won't tolerate cumin and caraway seeds (or anything else she perceives as "gritty"), so I can only use ground cumin and caraway.> So, while you can purchase a big bag of paprika, if you use lots of paprika. But, you need to purchase small containers of ground cumin and caraway from a high-volume source (such as Amzn), and replace them every 3-6 months.

I must've been an old Romanian woman in a past life...I love to cook with paprika. If you don't like paprika but you've only tried the store-bought generic kind, you owe it to yourself to try this. It's got a beautiful color and fragrance and can only upgrade your recipes.

I only buy Hungarian sweet paprika because it's one of the main ingredients in Chicken Paprikash. One of our favorite foods taught to me by my Hungarian Grandmother.Though I've made some changes like boneless chicken vs bone in. To make the dish easier to make. Using Hungarian sweet paprika is a must as the paprika you can purchase here in the states doesn't have the fresh flavor as the Hungarian. It also has a harsher slightly bitter flavor over the Hungarian which is slightly sweet, floral & slightly peppery. There really isn't any heat to the paprika & I find the quality from Hungarian producers to be of the best quality. I keep ours in the freezer, so it stays fresh & doesn't go rancid. This extends it's shelf life greatly.

Hungarian paprika is a good spice to add to your dishes. Adds color and ups the taste level.

I've spent a significant amount of time in Hungary and have eaten goulash, stews, soups, paprika sausage and many other dishes spiced up with paprika. This is true authentic paprika, fresh, sweet and piquant to the nose. This paprika is one of the best brands in the country. I immediately made Hungarian sausage with it, and will use it in my barbeque sauce for the holidays. This brand also offers a smaller red tin of paprika which is what I buy friends when visiting Hungary. The paprika is grown in the region of Kalocsa, Hungary, one of the oldest cities and regions in Hungary. The paprika is imported to the US by a company in California.This was my first purchase on Amazon of the paprika I'm so familiar with. The expiration date on my product is long. This is great because it for sure will be gone by then. When I open the foil pouch for the first time, I make sure to put it in a glass jar that is airtight which is mostly stored in the dark pantry. I even throw a little oxygen eliminator in to keep the freshness between uses. This helps the paprika last longer.I make BBQ rubs for friends, lots of spice mixes that I share with everyone!Depth of scent and sweet flavor is authentic, it takes me straight back to Hungary each time I open the container and take a good sniff. Deep rich color I was expecting. I'm so glad the package is large because I go through paprika fast around here. I'm in Texas so the main use here is in BBQ rubs for grilling and smoking. It truly is a wonderful addition to many soups and dishes. If you haven't tried authentic Chicken Paprikash or Hungarian Mushroom Soup, I urge you to do just that! Your family will thank you!

Best paprika on the market. Using on my omelette, soups and stews.

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 the real stuff! Great flavor, vibrant color. No regrets on this purchase!