Reddit mentions: The best paprika

Not sure if anyone's already mentioned it, but yeast extracts like Vegemite (Australian, but sold worldwide) and/or Marmite (British, sold worldwide) are pretty good at adding depth of flavor to stews and other dishes. If you're not familiar with the concept of yeast extracts, don't get grossed out; the substance is very rich in its umami-taste, a bit like soy sauce, but more intense. It's also delicious spread thinly on buttered toast. That last option is not for everyone, as I hear people either love it or hate it, but if you add a spoonful to a stew, it works wonders.

I see people mentioning beer. That's a fantastic option, too. Personally, I wouldn't cook with craft beer, as the more subtle nuances of flavor would get lost in the cooking process. I would, however, recommend a good lager for this purpose.

Another great option is smoked paprika. It adds a subtle smokey flavor to lift up even the simplest of dishes. I just had a bowl of chickpeas stewed with a bit of onions, garlic, tomatoes and a handful of spinach, spiced up with the smoked paprika, and it was magical.

This! And make sure to cook it nice and slow. If the recipe calls for less than 1.5-2 hours of cooking it's probably not doing it right.

I prefer a goulash recipe that includes slices of hungarian sausage (I have some friends who bring it home with them -- no idea what the name of it is). Good pepperoni might do in a cinch but I haven't tried it. See if you can't find the hungarian sausage from a specialised shop though.

Edit to hijack my own comment: If you cannot find hungarian paprika near you, try going for some of the spanish stuff. Their hot and smoked paprika can be very good too. Just make sure you stay away from the sweet paprika if you're looking for a strong taste (which you will be for dishes where paprika is the primary seasoning). I like La Dalia.

(Also, Paprika is a pretty cool movie)

Good god, I love Chicken Paprikash. Personally I like to add some sliced green and yellow bell peppers into the sauce. Rounds out the flavor nicely and adds textural interest. Personally, I've found that bone-in chicken thighs get the best juicy flavor (and the crisp skin!) but obviously use what you have. We often do polenta or mashed potatoes with it but I will have to try it with dumplings some time. Also if you're ever in need of good paprika, I highly recommend this brand. It's Spanish, not Hungarian but has consistently high quality, great smokey body and it seems silly but the tin keeps it fresh tasting for a long time (not that it lasts in my house).

I keep the exact same thing in my freezer! I cook with the meat more than using the whole leg at once, but you can make it how you like it. Here are sauces I use to make meals with them:

• Curry - we prefer Japanese style like these
  
  
• Honey-mustard but for me it has to be this one with maple, dijon, and rosemary
  
  
• Yakitori, or Japanese teriyaki chicken on a stick
  
  
• Paprikash - must find the Szeged Hungarian sweet paprika for best result!
  
  
• Apricot chicken - I tried this when my son went through a phase, and it's become a family favorite. Apricot jam, plus whatever spices you have around to cut the sweetness a little.
  
  
• BBQ sauce and a charcoal grill!
  
  
• Enchilada sauce & tortillas - mmm!
  
  
• When all else fails, start with some Good Shit and see where your imagination takes you.

I'm just going to leave my favorite spice Here and yes it's worth the price.

=) happy cooking

Awesome, nice work OP. I use this stuff basically every day in my kitchen. There is literally almost no recipe that doesn't improve with it if you use it correctly. For the record, this stuff is pretty readily available and is a very solid product. I avoid Trader Joe's version though, it tastes like sawdust in comparison. Wish I had a smoker and could make my own!

There's actually several types.

1. Paprika. Run of the mill paprika that's easy to find in any grocery store in the US. It's a mild blend of sweet and hot with a mostly neutral flavor.
   
   
2. (Hungarian) Sweet Paprika. Rich and fruity like a red bell pepper with no heat.
   
   
3. (Hungarian) Hot Paprika. Made from dried chili peppers. Similar to cayenne, but a bit less spicy.
   
   
4. (Spanish) Smoked Paprika. Also called Pimenton de la Vera. Made from smoked, dried chili peppers. Has a woodsy, smoky flavor. Comes in both sweet and hot. If it doesn't specify, it's probably on the sweeter side. Not hard to find in many grocery stores.

Smoked paprika. Some of this stuff is leagues better than anything I've found at the market. Even the fancy organic stuff. It actually smells like BBQ.

Rey De La Vera, Pimenton Smoked Sweet, 2.6 Ounce https://www.amazon.com/dp/B000LULFJ4/ref=cm_sw_r_cp_apa_i_8p.KDbNHNJ327

I bought this recently and it's pretty good:

http://www.amazon.com/gp/aw/d/B00QL3NZOI?psc=1

I am quite fond of the goose liver sandwiches and of the head cheese (almost as good as the German version). Also, Erős Pista.

Give this a shot. You've got a decent chance of finding it locally at a better price than amazon: https://www.amazon.com/Bittersweet-Pimenton-Paprika-Mas-Portell/dp/B005N011PA

That's one kind of paprika. There's also this:
http://www.amazon.com/Paprika-Hot-Szeged-4-Ounce/dp/B000LRG0W4/ref=sr_1_13_a_it?ie=UTF8&qid=1462324855&sr=8-13&keywords=paprika
and this:
http://www.amazon.com/Hungarian-Sweet-Smoked-Paprika-1-76oz/dp/B00FW353TK/ref=sr_1_3_a_it?ie=UTF8&qid=1462324927&sr=8-3&keywords=smoked+hungarian+paprika
and a whole lot more! Have fun!

This stuff is great on a sandwich, mixed with creamy dips, with cheese, etc.

Here is my take on a recipe from reddit I probably couldn't find again for "lecso" note: paprika use THIS brand, always great. I find it at euro/german import stores or specialty nice grocers. I usually mix the hot and regular.

• 3 ORANGE bell peppers
  
• 2 medium onions
  
• 3 TABLEspoons of paprika (usually do 1 hot, 2 reg)
  
• 1 pkg of smoke sausage (that kielbasa kind, optional if vegetarian)
  
• 1 8oz pkg of mushrooms
  
• 3 LBs of tomatoes
  
• hot peppers to taste, I like habaneros
  
• salt/pepper to taste
  
  dice and fry the onions in the bottom of a pot. add cut up bell peppers then sliced mushrooms then sliced sausage as each cooks a bit. Boil the tomatoes until the skin "pops" open on them and then skin and cut them into chunks, add them to the pot. Add seasonings and simmer until cooked down, maybe an hour. If you get impatient add a dash of cornstarch to thicken it up. I serve it over homemade spaetzel.

This stuff looks pretty good

from what Ive seen, comparing some prices of tienda.com to prices in spanish supermarkets, they are very very overpriced, I recomend looking at other suppliers like amazon https://www.amazon.com/Dalia-Sweet-Smoked-Paprika-Spain/dp/B0085WJOLG

Do you know if this one is any good? I kind of want to try something so good you would put it on everything you eat. I also don't want to buy a pound of the stuff just like that.

If you like breakfast and spicy food, spicy/hot paprika is amazing in hashes or on devilled eggs.

Edit: we use this stuff https://www.amazon.com/gp/aw/d/B000LRG0W4/ref=mp_s_a_1_1_a_it?ie=UTF8&qid=1485967093&sr=8-1&keywords=hungarian+hot+paprika

Just as good and cheaper: https://www.amazon.ca/dp/B01MT3LSA6/ref=sspa_dk_detail_0?psc=1

https://www.amazon.com/Smoked-Paprika-Chiquilin-Pimenton-Ahumado/dp/B00J0BXXS6/ref=sr_1_12?crid=3D9XIV5JL9SU0&keywords=smoked+paprika&qid=1556637140&s=gateway&sprefix=smoked+pap%2Caps%2C139&sr=8-12

​

i recommend this

Thanks for the response. I settle on this one which at least appears to be imported from Hungary. The dude with the Goulash recipe recommended THIS but it's out of stock.... and I needed more than 50g anyway.

The dude put a link in his video description to order the paprika:
https://www.kivahealthfood.com/
It’s available from Amazon, also:
Amazon Link

actually, is this the exact stuff you use?
https://www.amazon.com/Szeged-Sweet-Paprika-Seasoning-Spice/dp/B00WU1OCWO

I might just order the stuff.

This shit here