Paprika (hot)

Paprika (hot)

Paprika is the most important spice in Hungarian cuisine. Lightly roasted with onions in fried bacon, it forms the basis for goulash, veal or chicken paprika and duck or goose pörkölt. It adds color and flavor to potatoes, rice, pasta dishes and many vegetables. In Hungary, the Balkan countries and Turkey, paprika and paprika flakes are more common on the table than black pepper. The dark red color and the noble sweet aroma give it a well-rounded flavor. The lovely spiciness gives your dishes the right kick.

Use:

You use hot paprika for all kinds of dishes such as goulash, soups or sauces. Game dishes, stews, rice and pasta dishes also taste particularly good when paprika is added.

Storage:

Peppers should be stored dry and ideally airtight to retain their intense aroma for a particularly long time.

Contents:

70g or 210g in a practical refill bag