Often referred to as “Hungary’s red gold”, paprika has become synonymous with Hungarian food due to its ability to add excellent flavor and color to various traditional dishes.
There are several versions of paprika ranging from édes (sweet) to eros (hot) as well as everything in between.
Below is a list of the types of paprika available in Hungary.
Special quality (Különleges)
Of all the varieties of Hungarian paprika, this is the richest in color. It is fiery red and has an excellent flavor and aroma. It is also one of the mildest types.
Delicate (Csípmentes csemege)
This type of paprika is made from carefully selected pods of the highest quality. Its color ranges from a light to a darker shade of crimson, depending on the vintage. It has a very fine taste and aroma but is not spicy.
Exquisite delicate (Csemege paprika)
This has the same qualities as the sweet variety except that it has a pleasant, mild, spicy flavor.
Pungent exquisite delicate (Csípos csemege, pikáns)
Similar to exquisite delicate paprika but is decisively hotter. It contains at least 25 mg of capsaicin, and is one of the most popular of the hot paprika spices.
Noble sweet (Édesnemes)
This type of Hungarian paprika is the most well-known throughout the world. It is made from pods of extremely high quality and has a mild spicy flavor. The oil content of the paprika seed milled with it brings out the bright red color. Its taste and aroma is considered to be one of the best.
This is somewhat hotter than the varieties mentioned above, so a smaller quantity is sufficient to produce a hot, spicy flavor.
This paprika is pale red in color. It is hot and has a strong aroma. It is recommended for those who like their food spicy.
The hottest of the paprika spices that is light brownish yellow. It is particularly good with dishes made with mutton or game. It is for those who like a spice to be fiery hot.
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Suzanne Urpecz, creator and editor of The Hungarian Girl. Click on my About page for more info.