Hungarian Sweet Paprika
Hungarian Sweet Paprika
Hungarian Sweet Paprika, Capsicum annuum, is a mild pepper that measures 250 - 500 Scoville Heat Units (SHU). It is a member of the world's most prominent and domesticated family of chile peppers. It is also known as sweet paprika, Hungarian paprika, or sweet Hungarian paprika.
Hungarian paprika takes seven months to grow from seed planting to harvesting, and cooler weather is a factor during a portion of those seven months. The cool climate allows the peppers to retain their sugar content, so they stay sweeter and never change color from the brilliant red that signals their maturity.
Paprika, the fourth most consumed spice in the world, is the preeminent spice used in Hungarian cooking and is kept on the table near the salt and pepper in Turkey and Hungary.
Hungarian Sweet Paprika is sought after by Mexican, deli, chicken, diner, and American restaurants; breweries; seasoning companies; independent spice shops; olive oil shops; and manufacturers of deli meats, jams, meal mixes, salsa, and sauces.
Please visit our paprika page to browse our full selection of paprikas.
Flavor Profile
Hungarian Sweet Paprika is very earthy, mellow, and sweet. It’s got gentle depth and mild touches of pepper and raisin.
Heat Level
Hungarian Sweet Paprika is not hot, registering at 250 - 500 Scoville Heat Units (SHU).
How To Use
Hungarian Sweet Paprika is more than just a garnish. It is a natural addition to Hungarian-Style Beef Stew. Infuse olive oil with paprika to elicit its rich sweetness, then brush it on chicken or fish to create an instant layer of flavor. Mix it in with Dry Rib Rubs to provide ribs and other hearty dishes with a mildly peppery canvas to build on. Toss over potatoes and enjoy some Grilled Home Fries. Drizzle paprika oil on top of a cheese wedge as an appetizer, sprinkle over omelets or mix into sour cream for a classic Hungarian condiment.
It goes well with onions, chiles, black beans, corn, chicken, and pork. It is a terrific complement to garlic, black pepper, turmeric, and saffron.
When using Hungarian Sweet Paprika in sauces, it's important to remember that it has a high sugar content, so it burns quickly and can leave a bitter taste. Add when liquid ingredients are present, and add later in the cooking process, so it doesn't have an extended cook time over high heat.
| Also Called | Sweet Hungarian sweet paprika, the best Hungarian paprika, or Hungarian paprika pepper |
| Recommended Uses | Stews, omelets, rubs for pork and chicken, tossed over vegetables. |
| Flavor Profile | Earthy, fruity, sweet, and mellow, with notes of pepper and raisin |
| Scoville Heat Units | 250 - 500 SHU |
| Species | Capsicum annuum |
| Cuisine | Hungarian |
| How To Store | Airtight container in a cool, dark place |
| Shelf Life | 6-12 months |
| Country of Origin | Hungary |
Nutrition Facts
Serving Size1 tsp
Amount Per Serving
Calories7
% Daily Value*
Total Fat0g0%
Saturated Fat0g0%
Trans Fat0g
Polyunsaturated Fat0g
Monounsaturated Fat0g
Cholesterol0mg0%
Sodium2.0mg0%
Total Carbohydrate1.2g0%
Dietary Fiber0.8g3%
Total Sugars0.2g
Added Sugars0g0%
Sugar Alcohol0.0g
Protein0.3g1%
Vitamin D0mcg0%
Calcium5mg0%
Iron1mg3%
Potassium52mg1%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. These values were calculated and therefore are approximate. For more accuracy, testing is advised.