Hungarian hot paprika

Hot paprika is a spice made from dried and finely ground varieties of chili peppers with a brighter flavor. Contrary to the popular belief that all paprika is mild, some varieties develop a more pronounced heat while retaining rich, deep aromas.

Native to Central America, paprika has found deep roots in Hungary, where it is now considered a national culinary symbol. There are several types of paprika—sweet, smoked, and hot—each with nuances of flavor, color, and intensity, depending on the cultivated varieties and processing methods.

Hot paprika is particularly appreciated for elegantly enhancing dishes without overwhelming other flavors. It adds warmth, aroma, and character to soups, sauces, vegetables, meats, and stews. A spice that is both intense and balanced, its quality depends heavily on the care taken in its cultivation, drying, and grinding.

How to use hot paprika in cooking:

• To enhance your dishes:Ideal for intensifying a recipe, hot paprika brings heat and character to grilled meats, sauces, roasted vegetables, stews or marinades.
• As a final touch:Perfect for adding some pep to a plate: fried eggs, mashed potatoes, hummus, cream cheese, or even a pizza. It adds color and depth without being overpowering.
• In stews:It blends very well with soups, stews or long sauces, where it slowly releases its lively and deep aromas.
• In plant-based cooking:Widely used as an alternative to smoky or meaty flavors, it subtly enhances dishes made with lentils, tofu, chickpeas or vegetables.

Hot Paprika Around the World – 5 Traditional Recipes:

🇭🇺Hungary – Lecsó: vegetable stew of peppers, tomatoes and paprika, spiced up with a spicy hint.
🇲🇽Mexico – Chili sin carne: vegetarian version of chili, spiced with hot paprika.
🇪🇸Spain – Homemade Chorizo: chorizo paste is often seasoned with hot paprika.
🇹🇷Türkiye – Menemen: scrambled eggs with tomatoes and peppers, seasoned with a dash of hot paprika.
🇺🇸United States – Spicy BBQ Sauce: the essential spicy touch of homemade sauces.

Tips for using hot paprika:

Recommended quantity:Start with ½ to 1 teaspoon for 4 people. Its intensity is stronger than sweet paprika—it's best to adjust gradually.

Cooking :Avoid high heat, which can make it bitter. Add it at the end of cooking or to a hot sauce to retain its full flavor.

Spice combinations:It pairs perfectly with cumin, garlic, black pepper, coriander, sweet chili, thyme, or rosemary. Ideal for creating your own homemade blends.

Why choose this paprika?Grown in Fajsz, Hungary, by Dora, this award-winning hot paprika is expertly smoked and precision ground. It offers balanced heat, deep color, and a vibrant, elegant aroma. A locally sourced, artisanal spice that's powerful and precise.

In addition to adding warmth, color, and flavor to your dishes, hot paprika offers several interesting, often overlooked, natural benefits.

Strengthens natural defenses

Thanks to the capsaicin it contains in small quantities, paprika supports the body against minor seasonal ailments.

•Soothes joint pain

Studies suggest that regular consumption could help reduce discomfort associated with certain inflammations, particularly in the joints.

•Promotes blood circulation

Paprika supports good circulation and can be a good addition to your diet if you are prone to heavy legs.

•Helps prevent anemia

Rich in iron, it helps transport oxygen in the body, especially when consumed with other sources of iron such as legumes or meats.

•Source of natural potassium

Paprika also contains potassium, which is useful for the proper functioning of muscles, heart and nervous system.

•Rich in antioxidants

Its vitamin E content gives it protective properties against oxidative stress, beneficial for the heart and skin.

•Vitamins B2 and B6

Vitamin B2 contributes to the health of mucous membranes and muscles, while vitamin B6 contributes to the vitality of hair and scalp.

The Lokayah Council

To preserve all its benefits and aromatic richness, add your hot paprika inend of cooking, in a hot sauce or just before serving.