Hungarian Hot Paprika Paste is perfect for quickly adding a rich flavour and spicy heat peppers to your foods. Of course, this is perfect for Hungarian stews and goulash soup, but you can add it to whatever you want to. Squeeze a little into sandwich to liven it up, or add to the tomato base on a pizza. Add some to a curry to get plenty of extra depth and flavour. Anywhere you would usually use dry paprika, you can use this. Why not add other spices to it and create your own marinade!

Hungarian Hot Paprika Paste uses the peppers that Hungary are renowned for growing. Their growing conditions and local environment are ideal for growing very high quality pods. Farmers leave them on the plant until they are at peak ripeness before harvesting them, rather than when it is financially convenient. It is this love of paprika that routinely crowns Hungarian Paprika as the worlds best.

Piros Arany is a true classic in the kitchens of Hungary and has been popular since 1963. This is the hot (or csipos) version of the paste. Big on taste with a kick of heat. We also have Mild Paprika Paste if you want a bit more of a kick. Alternatively, we have Hungarian Noble Sweet, Hungarian Sweet Smoked and Hungarian Hot Paprikas.

The heat from chillies is a subjective thing we find; what some may find too hot, others might find tame. Therefore, you should go easy on chillies, chilli powders and blends with chilli powders in them to find the heat level you like. If you are tasting as you go, you can always add a little more if you need to, but taking heat out is difficult if not impossible.
Nutritional Information/ 100g
  • Energy/kcal – 50
  • Energy/kJ – 210
  • Protein (g) – 5.7
  • Fat (g) – 1.0
  • of which Saturates (g) – 0.0
  • Carbohydrate (g) – 3.6
  • of which sugars (g) – 2.7
  • Fibre (g) – No data
  • Salt (g) – 11.5
Always be sure to read the labels before consumption.

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