Hungarian Sweet Paprika
Paprika is a chile pepper family of the genus Capsicum annuum. Hungarian Paprika is the preeminent spice used in Hungarian cooking, and in Turkey and Hungary it is often used on the kitchen table in the same manner that we use pepper. Paprika is the 4th most consumed spice in the world, and is a powder made from grinding the pods of various Capsicum annuum chiles. Depending on the variety of chile and how it’s processed, the color may range from brown to a bright red, and the heat from mild to mildly spicy.
Hungarian paprika is made from peppers that are harvested and then sorted and ground to create different varieties. All Hungarian paprikas have some degree of rich, sweet red pepper flavor, but they range in pungency and heat.
When and Where to Use Hungarian Sweet Paprika
Used for flavor and color, Hungarian Paprika is often found in casseroles, white cheeses, chili, egg dishes, marinades, rubs, salads, stews and it also goes well with most vegetables, pork and rice dishes.
Paprika works well in combination with allspice, caraway, cardamom, garlic, oregano, pepper and turmeric.
Once heated, paprika releases its color and flavor. So, when you sprinkle it over colorless dishes, it improves the food’s appearance without altering its flavor too much. This is why it is often used more as a garnish than a flavoring. However, you can use it as a flavoring by stirring the powder into some oil before adding it to a recipe. You can brush paprika infused oil on beef, fish or poultry.
Sweet Hungarian Paprika is not considered hot. These come in at 250 – 500 SHU (Scoville Heat Units). For comparison, bells peppers come in at 0 while jalapenos tip the SHU scale at 3,000 – 8,000 SHU.