Hungarian Paprika?

Question

I once read that its taste is far superior to "regular" paprika, but I've never cooked with Hungarian paprika. I am making shrimp Creole for a large group of people. The recipe that I use requires one tablespoon of paprika for 4-6 servings (which I consider quite "paprika intensive"), and I'm planning to double the recipe. My questions are (1) does anyone know if Hungarian paprika would be good in this dish and (2) whether it is readily available (I looked for it once at a large grocery store, but couldn't find it) Thanks in advance.

Answer 1

Look for "Pride of Szeged" in a white can with red trim. There is the hot and the sweet variety. Most of the "paprika" you buy from American and British spice companies is grown in Mexico and is very weak and sweet. Hungarian paprika has a richer flavor and the Hot is not the mild stuff you sprinkle on deviled eggs. It is as strong as good chili powder. If you are using Hot Pride of Szeged, cut the amount you use by 1/2. Cajun cooking is spicy already so that should cut the strength of the real paprika enough. If you are using Sweet Pride of Szeged, you can use the same amount you would use of non-Hungarian paprika and you will notice a very full-bodied flavor to it. Pride of Szeged is sometimes hard to find, but look in some specialty cooking stores or international food markets. It's becoming more and more common now in the U.S. I don't even buy Mexican paprika anymore and I stock up on Pride of Szeged whenever I see it.

Now that I think of it, the can is more red with white trim (sort of). (I'm living in Ukraine this year and I don't have any with me.)

Answer 2

I don't know where people get the idea the Hungarian paprika is smoked or smoky: it isn't, or shouldn't be. "Burnt paprika" is considered an off flavor in Hungarian cooking. The difference between "regular" and Hungarian paprika is generally one of quality. Paprika varies in quality regardless of its origin, depending not only on how it was made, but also on how it was stored and for how long. Recipes that call for specifically Hungarian paprika are usually looking for a good-flavored spice that will be used for more than just its color. Hungary has an extensive paprika-producing industry with relatively good quality controls in place, so if you find a tin labeled as Hungarian Paprika, it should on average be of better quality than a cellophane packet of Spanish or Mexican stuff. However, if the store sells more of the latter than the former, the situation may be reversed: paprika doesn't age well. Availability varies greatly with geography, but many grocery stores carry Hungarian paprika. It should be in the spice aisle, in a little red tin (often prominently labeled "Szeged", which is the largest city in one of the two main paprika-producing regions). It comes in two types: sweet and hot. If the recipe doesn't specify, use sweet, which isn't spicy/hot at all. You may add a small quantity of hot at the end until the flavor is as 'warm' as you'd like. (A little of the hot goes a looong way.) For best results, store paprika in the refrigerator in an airtight container. It will retain its color and flavor much longer this way.

Answer 3

I am a former chef and while it is a nice product it can be substitute with regular Spanish paprika, the Hungarian is a bit sweeter more pungent in th pepper flavour, I used Spanish smoked paprika.

As for your recipe 1 tablespoon is fine, it is for colour as much as flavour, it will help keep the creole sauce red, otherwise it can be more orange.

A bit of tomato paste also is a good addition for zip.

Answer 4

Well, companies like Szeged that produce Hungarian paprika release at least 2 kinds. There is the sweet and the hot. You have to decide which you want. I use sweet mostly for aid in browning things like potatoes and fowl skin. The hot might be a little much for your recipe. You might not want to double it.

Answer 5

Hungarian paprika comes in many varieties. The darker red the color, the sweeter. Hungarian Rose paprika is spicy. Gauge the flavor you want by the color.

Answer 6

It is very good. Another great paprika product is hungarian paprika paste. It can be used as a substitute for paprika and is quite good. I buy my spices online at http://www.penzeys.com

Answer 7

It does have a better flavor. You may have to go to an upscale store to find it. Cajon food is really spicy so I think it would work well in your recipe. You could start with less and ad more later. When I have found it, the container was a metal can.

Answer 8

i use hungarian sweet paprika. you can usually buy it in ethnic grocery stores. i sprinkle it on beef patties when making burgers. i have also added it to my chili. works great when used in my fried chicken flour recipe with the other ..spices and herbs.