There are several different kinds of paprika; of course the major division is between the "hot", Spanish or American varieties, and the "sweet" Hungarian type. Much of the spiciness depends on how much of the seeds and veins are left in before the plants are crushed. The most notable Hungarian types are:
* Delicate: variable color, rather mild with a very strong aroma. Similar to Rose paprika.
* Rose: the traditional paprika grown in Szeged, rather mild, with a strong aroma.
* Noble Sweet: the most common paprika, very mild, bright red in color.
* Half-Sweet: a mixture of Noble Sweet and other, more pungent paprikas.
* Hot: almost brown in color; generally, the redder the color, the milder the paprika.
Regular paprika is hotter than Hungarian Sweet
and will keep just like regular paprika.
