Considered the national spice of Hungary, this sweet paprika is ubiquitous in Hungarian cuisine- from paprikash to cabbage rolls. Unlike Spanish pimenton, which is smoked over wood, Hungarian paprika is slow dried before freshly ground for a rich, sweet flavor. To maximize flavor, heat in oil before using on deviled eggs, potato salad or in Hungarian recipes!
Hungarian Paprika, Sweet Recipes
Why Freshly Ground Spices Are Better
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