Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > General Topics >
Jan 29, 2007 09:19 AM

Hungarian Paprika

A couple of questions, since I am kind of new in the paprika field.

What is the difference between Hungarian and Spanish paprika? I've heard that Hungarian is the best for dishes such as chicken paprikash.

Where is the best place for me to buy Hungarian paprika (online)? I've noticed some different brands. Which are the best? Do you prefer hot or sweet and how hot is hot?

A lot of questions, but I appreciate any help you can give. Thank you!

  1. Click to Upload a photo (10 MB limit)
  1. Don't know the difference between Hungarian or Spanish paprika, but I do know the hot hungarian stuff found in supermarkets is really, really, hot. You can ruin a meal with just a few shakes of the canister. No matter how little I try to use, my wife always says its too spicy for her.

    1. Hungarian paprika has a sweeter, more delicate flavour than its Spanish counterpart. The best Hungarian paprika comes from the city of Szeged. There is a brand by the name of Szeged that is readily available in Toronto.

      Here's a link to the Szeged Paprika Co.

      5 Replies
      1. re: FlavoursGal

        Flavors, I have had a few cans of the Szeged paprika, but its usually a bit old by the time it gets to the States. I used 1/3 more than called for, and the recipes turned out great.

        I now use Penzeys, and a local smoked Hungarian paprika that i buy at the west side market in Cleve.

        1. re: Kelli2006

          I'm wondering if you're using 1/3 more because you're used to the stronger-flavoured generic paprika from McCormick and other spice bottlers.

          Then again, there's less chance of "over-paprika'ing" using good, Hungarian sweet paprika, so go for it.

          1. re: FlavoursGal

            There are more paprika species in Hungary:
            Color content
            ***Extra special (Extra különleges) 5,5 g/kg
            **Special ( Különleges) 4 g/kg
            **Delicatess (Csemege) 3,5 g/kg
            **Noble sweet (Édesnemes) 3 g/kg
            **Rose (Rózsa) 2 g/kg
            Rose, extra hot 2 g/kg

            Other forms:
            60 ASTA 2,0 g/kg
            80 ASTA 2,6 g/kg
            100 ASTA 3,2 g/kg
            120 ASTA 3,9 g/kg
            140 ASTA 4,5 g/kg
            160 ASTA 5,2 g/kg

            Capsaicin content is the biggest in the hot rose paprika. (800mg/kg)
            Extra special does not contain capsaicin.
            Noble sweet barely perceptible hot

            Hungarian paprika capsaicin content's species:
            Csípőségmentes (Sweet): Capsaicin content lower than 100 mg/kg
            Enyhén csípős, magyaros (a bit hot) : Capsaicin content 100-200 mg /kg
            Csípős (hot): Capsaicin content more than 200mg/kg

            In hungary there are two competitor capital of paprika. One is Kalocsa , the other is Szeged.

        2. re: FlavoursGal

          I don't know much about Hungarian paprila but I do know that it is available in two forms - sweet and hot.

          When visiting Budapest many years ago, I recall street vendors selling fresh peppers by the subway stations. Like paprika, those peppers would either be sweet or hot but to my untrained American eye, it was impossible to tell the difference.

          1. re: brentk

            You're right. Szeged brand sells both.

        3. Penzey's also has great Hungarian paprika -

          1. Actually there are 3 types of Paprika. Sweet, Hot and Smoked, which is excellent on staeks with some kosher salt and freshly ground black pepper. Use it when the grill is closed for the season and you are pan frying steaks.

            1. The original comment has been removed