Our editorial director found this Hungarian paprika right at the source, at a shop in Budapest from one of Hungary’s best paprika producers. A favorite in Budapest’s finest kitchens, this powdered spice is sourced from Szeged, one of two southern regions known for paprika. Family-run Hódi produces the rusty red spice from start to finish, grinding and packaging it just minutes from where they sustainably grow the peppers. Hungarian paprika tends to be fruitier than smokier, deeper Spanish varieties—this one has a rich, sultry aroma and a light smokiness, tasting of freshly roasted red pepper with a hint of raisiny sweetness. It’s punchier and fresher than any grocery store option we’ve tried, adding depth and dimension to dishes rather than just color.
Paprika is synonymous with Hungarian cuisine—thanks to classic dishes, like paprikash—adding a deep orange color and piquant aroma to a host of dishes. The Turkish brought peppers to Hungary in the 16th century, where they were used decoratively in the homes of the rich and noble. The first mention of paprika as an ingredient in a cookbook didn’t show up for nearly another 200 years.
We test everything we sell. Here’s how we’d use this.
Try this in our Chicken Paprikash, Beef Stew with Paprika and Caraway, Paprika-Pork Stuffed Cabbage and Mushroom and Sauerkraut Soup with Paprika and Caraway.
Store in an airtight container or bag in a cool and dry location, out of direct sunlight and away from water.
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