Picking your Paprika

Hungarian paprika is one of the most popular souvenirs from Hungary. It's known for its strong aroma and intense color, which varies from deep reddish brown to bright orange.
Skip the paprika in the touristy sacks at the market and buy it at the grocery store instead for much less. Like any spice, store it tightly covered in a dry, dark, cool place anf try to use it within eight months.

We are four basic types of hungarian paprika:
>Különleges (Special) is the most finely ground, brghtest red paprika, with a strong aroma, amd can be sweet or mild.
>Csemegepaprika (Gourmet) is alight red, slightly coarse paprika, which can be hot or mild.
>Édes-nemes paprika (Noble) is a light red paprika, less finely ground than Csemege, with just a little heart. It's mainly used to flavor stews and meats.
>Rózsapaprika (Rose) is a dark red, medium coarse paprika, which tends to be very hot.

Paprika comes with varying degress of heat:
>Édes - Sweet
>Félédes - Mild or Semi-Sweet
>Csípős or Erős - Hot

Paprika also comes other ways:
>Piros Arany - is a smooth, creamy, red paprika paste that comes in a red tube. It has a rich texture and flavor. Has a high salt content. Piros Arany comes mild (csemege) or hot (csípős).
>Erős Pista - is a much hotter and coarser paste than Piros Arany with the seeds left in. It's often served along with soups and stews for extra heat.
>Édes Anna - is a mild version of Erős Pista.