SPICES - HUNGARIAN PAPRIKA

One of the most characteristic element of any Hungarian dish, paprika, originally was used as a form of medicine until the 18th century. The name spread from the Hungarian language to a number of other European languages, indicating that this is one of the staple ingredients used in Hungary.

The ground paprika of Kalocsa and Szeged-originally used in the dishes of shepherds making it the staple of everyday hungrian cuisine. It has a warm aroma only revealed in  oils or fat this is the reason why it became a must have ingredient of stews, gullies, fish shoups and other paprika-based dishes. It's spiciness or mildness is determined by the various types of paprika used which are carefully dried and traditionally stone-ground. The other notorious ingredient of Hungarian dishes is the really juicy and crunchy red onion, uniquely grown in the region of Makó. These two ingredients and make a trully wonderfull base of a authentic hungarian meal and these are a necessity for the worldfamous and delicious Goulash. 

What it Goulash?: Known to most as “goulash,” this popular soup is a Hungarian original. It contains chunks of beef, potatoes, and vegetables, plus plenty of paprika and spices. Otherwise my favorie hungarian food as well so we definatelly have to  taste it toghether in a nice hungarina tradicional restaurant called: Csárda.