30 DAYS OPEN PURCHASEPaprika is not merely a spice in Hungarian cuisine. It is an identity. On the land of Szentes in southern Hungary, a stone's throw from the Tisza river, Istvan has been making paprika for over 30 years. The family-based production holds to methods that industry abandoned long ago: hand-picking, natural drying and home-grinding that preserves the natural oils and the intense colour.
The flavour is sweet, fruity and mild with a depth and richness that shop-bought paprika cannot recreate. The colour is bright red and immediately inviting. This is the paprika for those who understand why goulash doesn't work with anything else.
Be generous. Hungarian cooking is not shy with paprika and neither should you be. Cook a true goulash with onion, beef and cumin. Mix with garlic and olive oil for a marinade. Fold into white beans with a little smoked oil. Toss boiled potatoes in browned butter and a generous layer of paprika. Always sprinkle a little more over devilled eggs than you think you need.
