Hungarian Sweet Paprika

[Raquelita]

I have seen a few recipes that call for this but have not been able to find it at any of my area grocery stores. So i substitute regular paprika instead but i know it doesn't have the same flavor. Where can i get it? And how long will it keep for?

[Mama Mangia]

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.

[spiceplace]

A friend of ours went on a trip to Europe and brought back a satchel of paprika for us as a gift. I used it to make chicken paprika, following the recipe in the Joy Of Cooking cookbook. The final result was so hot, we heated up a frozen pizza. Watch out for paprika! All paprikas are not the same.

Matt

[Kaabi]

There are certainly lots of varieties of it, I thought there was only one kind.