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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
It typically lasts 1-2 years, but its flavor and vibrant red color begin to fade after 6 months. Store in a dark place to extend its life.
Hungarian paprika is generally considered superior in quality, offering a more complex, sweet, and pungent pepper flavor compared to generic 'domestic' paprika.
You can, but it will significantly change the dish's flavor profile by adding a strong smoky element. Use half the amount if substituting.
No, the 'sweet' (Édesnemes) variety is very mild. It focuses on pepper flavor and color rather than heat.
If the color has turned brownish or the aroma is faint/musty rather than sweet and peppery, it has lost its potency.
It is best used by stirring it into warm oil or lard at the start of a recipe (like Goulash) to 'bloom' the spice.
Pure paprika is naturally gluten-free, but always check labels for anti-caking agents or cross-contamination if you have a severe allergy.
Yes, freezing in an airtight container can help preserve the volatile oils and color for a longer period.
Mild chili powder or a mix of regular paprika with a tiny pinch of cayenne pepper are the best alternatives.
Sweet Hungarian Paprika is a versatile ingredient found in cuisines around the world. With 282 calories per 100g and 14.1 grams of protein, it's a nutritious addition to many dishes.
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