I recently had the opportunity to buy some Hungarian paprika. I used it in a favorite rub. I could tell a difference. I am curious what is the difference between the Hungarian and the regular kind.
Thank you!
smoke n italy
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The Hungarian actually has a flavor and can have a small heat index.
Some of the South American and Spanish are merely for color.
The particular pepper supposedly grows best in the particular soil and climate in certain areas in Hungary.
Hungarian Paprika
Some of the South American and Spanish are merely for color.
The particular pepper supposedly grows best in the particular soil and climate in certain areas in Hungary.
Hungarian Paprika
I have wondered the same thing. I was shopping at a specialty store recently and they carried something like 4 varieties of paprika--hot, mild, Hungarian. I can't remember.
I do remember reading some comp cook saying that he just uses the McCormick stuff.
I do remember reading some comp cook saying that he just uses the McCormick stuff.