Paprika, Hungarian Hot
Paprika is the Hungarian word for the dried and ground red bell pepper in the ripest form. Paprika is the national spice of Hungary and it is essential to many Balkan dishes. There are at least six varieties with flavor ranges from sweet, to pungent with a faint bitter aftertaste. The pungency depends on the proportion of flesh to seeds and veins. Use in a dry seasoning for meats or root vegetables. Add a pinch of the hot paprika to soups, sauces, marinades or dressing for color and a wonderful flavor.