Hungarian Sweet Paprika (3.5oz/100g) Imported from Kalocsa, Hungary

I've spent a significant amount of time in Hungary and have eaten goulash, stews, soups, paprika sausage and many other dishes spiced up with paprika. This is true authentic paprika, fresh, sweet and piquant to the nose. This paprika is one of the best brands in the country. I immediately made Hungarian sausage with it, and will use it in my barbeque sauce for the holidays. This brand also offers a smaller red tin of paprika which is what I buy friends when visiting Hungary. The paprika is grown in the region of Kalocsa, Hungary, one of the oldest cities and regions in Hungary. The paprika is imported to the US by a company in California.This was my first purchase on Amazon of the paprika I'm so familiar with. The expiration date on my product is long. This is great because it for sure will be gone by then. When I open the foil pouch for the first time, I make sure to put it in a glass jar that is airtight which is mostly stored in the dark pantry. I even throw a little oxygen eliminator in to keep the freshness between uses. This helps the paprika last longer.I make BBQ rubs for friends, lots of spice mixes that I share with everyone!Depth of scent and sweet flavor is authentic, it takes me straight back to Hungary each time I open the container and take a good sniff. Deep rich color I was expecting. I'm so glad the package is large because I go through paprika fast around here. I'm in Texas so the main use here is in BBQ rubs for grilling and smoking. It truly is a wonderful addition to many soups and dishes. If you haven't tried authentic Chicken Paprikash or Hungarian Mushroom Soup, I urge you to do just that! Your family will thank you!

great taste and great price compared to the smaller cans sold in stores.

This is authentic Hungarian sweet paprika. I recently made authentic Hungarian Goulash and it was exactly what I tasted on my recent trip to Hungary!

Great taste and color

> Yummy sweet Hungarian paprika.> "Sweet" meaning only "not hot", so no issue for diabetics or dieters. Sweet paprika does have a very slight heat. "Mild" or "very mild" might be a better description.> On a recent trip to Hungary, I learned that Eastern Europeans cook with "sweet" paprika only -- they consider (hotter) "American" paprika to be only a table condiment at most --- like salt.> "Goulash" is really any meat and vegetable dish flavored with sweet paprika, cumin, and caraway seeds.Add a little paprika to "American" beef stew and you can call it goulash. Or goulash can be a thinner soup. Or goulash can be meat and sliced vegetables in a moderately thick goulash sauce (optionally with some tomato sauce to make more sauce with a milder flavor).> The other night I sauteed roughly cut sweet onions, red and green bell peppers, with olive oil and wine vinegar, until soft, and added some slices of mild Italian sausage, and a tablespoon of sweet paprika, a teaspoon of cumin, and a teaspoon of caraway seeds. It was terrific!> Paprika is the secret ingredient that makes great chili. Want to pop the flavor of the ketchup you serve with hotdogs or hambergers at your next barbeque? Add paprika (and optionally some cumin, and caraway seeds) to the ketchup. Want low-sugar barbeque sauce? -- tomato sauce and paprika, optionally with some hotter pepper. "Goulash spices" can also boost any spaghetti sauce.> I also bake 18 or 24 skinless chicken thighs (with the bones), marinated in salt and paprika, every 4 to 6 weeks, and freeze the cooked thighs. It takes alot of paprika to cover both sides of 24 thighs. When I can, I marinate the thighs overnight. Salt and sweet paprika was the "secret herbs and spices" used for the baked chicken featured in the once very extensive Wienerwald restaurant chain.--> Before marinating the chicken thighs, I trim as much fat as I can. After marination. I bake the thighs for 1 -- 1 1/2 hours at 320 degrees "face down" (ragged side down) on a baking grid (in a "cookie pan") to bake-out as much fat as possible. The result resembles rotisserie chicken. I freeze the cooked thighs in ziplock freezer bags, one bag per meal (in my case 2 thighs, one for me, one for my wife). The baked marinated thighs can be used almost anyway you'd use chicken. For example, sliced for a sandwich, cut-up to use in a soup, or served as a "filet".As a "filet", the (thawed) baked chicken can be hard and dry --- but warmed with a sauce, can be more moist and tender. A paprika and vegetable sauce works well (just substituting chicken for the sausage in the recipe above). Rao's Alfredo (which is a true Alfredo cheese sauce---that is, not cheese-flavored flour-gravy, as are most fake Alfredo sauces) with or without vegies, pasta, etc. works well.

Best brand I’ve bought by far. High oil content with freshness and tons of flavour.

Ironically I just used it tonight. It is very good, and a good value for the money. Unlike, a lot of both sweet and smoked paprikas that act as little more than “coloring”, a finishing sprinkle. This one imparts good flavor, holds up well in cooked dishes, without becoming bitter.

Delicious paprika--using it to make Chicken Paprikash and Beef Goulash--Yum!!