I've already done an article on Spanish paprika and in it I mentioned how some people seem to think that paprika is flavorless powder that is only used for color. It is as untrue for the Hungarian style of paprika as it is for the Spanish variety. I don't know what it will take to dispel these myths, but people, please do your part!!!
Hungarian paprika is the exact same plant as the Spanish style, capsicum annuum. The difference between the two is entirely in the drying method. Simply put, the Spanish smoke theirs, the Hungarians air dry them. There are other, more subtle differences which can be attributed to variances in soil, rainfall, altitude, etc. Yes, paprika gets as fancy as wine in its home countries. It is also a highly celebrated thing with both Spain and Hungary having paprika festivals.
Of course they do. Just look at this glory!
As I said, it is NOT a flavorless red powder. In fact, it is rather potent most of the time. It should be spicy and deeply tangy, not unlike barbecue sauce. If it does not taste like this, throw it out. For some odd reason a lot of store brand paprika is really, really awful and I don't know why, but perhaps it has to do with confusion about varieties. You see, like Spanish paprika, Hungarian has different "types". these range from mild to intensely hot, depending on how many of the seeds of the pepper are ground into it. The closer to red it is, the more mild it is, while browner varieties are hotter. It's possible that Americans, who have been spice averse since the great depression, favored the redder, more delicate varieties. These mild types would become flavorless in cheap store brands. Stay away from the cheaper stuff. Go with Pride of Szeged if you must use a store brand. In general, though, try to find something that has an actual variety listed in Hungarian.
Varieties (in order of heat):
- különleges (special) - The most mild and delicate
- csípősmentes csemege (heatless sweet)
- csemegepaprika (sweet)
- csípős csemege (pungent sweet) - The most popular
- édesnemes (sweet noble) - Roughly the same as "sweet paprika" in US groceries
- félédes (semi sweet)
- rózsa (rose)
- erős (strong) - The hottest variety
- Hot Paprika (lies) An American grocery store invention. Do not fall for this trick.
Paprika is celebrated the world over, from its homeland of Hungary to Germany where it's a popular flavor of potato chips, all the way to Japan. It is used in Levantine cooking as well as being familiar in American homes. Perhaps its most famous use is in Hungary's own goulash. I haven't ever tried my hand at it but this recipe looks good to me. Give it a go!
So remember, paprika should always, always, always be flavorful. Whether it's Spanish or Hungarian, it brings a lot of spice to your dishes. It is not red chalk. If anyone says otherwise, break out a tin of erős paprika and ask them to eat a spoonful of it.
And you thought the cinnamon challenge was bad...
