Hungarian Sweet Paprika

Our Hungarian Sweet Paprika has the biodynamics of the Hungarian growing season to thank for its brilliant scarlet color and gentle, lingering sweetness. 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. The same peppers grown in warmer climates tend to be more spicy, and turn a rusty brown.

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 not hot, registering at 250 - 500 Scoville Heat Units (SHU). For perspective, bell peppers register 0 SHU while jalapenos measure in at 2,500 - 8,000 SHU.

Tips From Our Kitchen

Hungarian Sweet Paprika is more than just a garnish. Infuse olive oil with paprika to elicit its rich sweetness, and then brush that on chicken or fish to create an instant layer of flavor. Mix it in with spice rubs to provide dishes with a mildly peppery canvas to build on. It plays well with dairy, so drizzle paprika oil on top of a cheese wedge as an appetizer, or mix into sour cream for a classic Hungarian approach. It's important to remember when using Hungarian Sweet Paprika in sauces that it has a high sugar content so it burns easily and can leave a bitter taste. Add only when liquid ingredients are present, and add later in the cooking process so it doesn't have an extended cook time over high heat.

Our Hungarian Sweet Paprika is grown in Hungary.

This product is certified kosher.

Hungry for more information?

Spice Cabinet 101: Paprika
How to Store Spices
The Ultimate Guide to Chicken, Spices, Herbs and Seasonings
The History of Hungarian Paprika