Sweet Hungarian Paprika
Ab CHF 11.–
100% pure ingredients, no additives
Mixed and processed by hand
A genuine Swiss manufactory
Hungarian paprika brings a deep red colour and a dense, warm aroma to your kitchen – less fruity than Spanish paprika, but more earthy, vegetal and with a fine sweetness. The gently dried pods from Szeged develop a harmonious profile of tomato, mild vegetable and a hint of warmth. Ideal for sauces, braised dishes and for all recipes where precision matters more than heat.
Category: Spice
Taste: warm, mild-sweet, earthy, tomatoey
Use: goulash, sauces, vegetables, butter, risotto, dip blends
Format: 70g jar / 500g stand-up pouch
My tip: Always heat paprika powder gently – that keeps the colour and aroma clear and prevents any bitterness. Perfect as a base for paprika cream or sauce bases.
Origin & Story
Sweet Hungarian paprika (Capsicum annuum) holds a special place in Hungary. It has been cultivated there since the 18th century and still shapes countless traditional dishes such as goulash or paprika cream today. The Szeged region in southern Hungary is regarded as the heart of paprika cultivation. On the sun-drenched fields the red paprika pods thrive, then after harvest are gently dried and processed. Hungary is famous for its paprika powder, and my product deliberately carries this tradition forward: it combines the spice and depth of Hungarian cuisine with an incomparably intense colour and a full-bodied aroma.
Highlights
Hungarian paprika powder is distinguished by a deep red colour, a fine, velvety texture and a spicy, denser aroma. In taste it is less fruity than Spanish paprika powder, but bolder and earthier – with notes of dried vegetable, tomato and a hint of warmth. It gives dishes depth without being dominant, and is versatile in stews, sauces or for seasoning vegetables and meat dishes. The exact selection remains my secret.
Quality
My paprika comes exclusively from the Szeged region. The pods are harvested at full ripeness, carefully dried and ground under temperature control to preserve aroma and colour as well as possible. The result is a powder with intense colour, natural sweetness and spicy clarity – free from smoky or roasted notes. In my manufactory the paprika is filled single-batch and in small quantities – for consistently fresh quality, all-natural and without any additives.
The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen. 100% natural. Just the way I use it myself, every day.
Tip from Tobias Funke
Hungarian paprika gives dishes depth and warmth – not just colour. I use it for paprika cream, goulash sauces or in a classic jus with onion and red wine. It's important to sweat it only gently, as it can otherwise turn bitter. For fruitier results I like to combine it with Spanish paprika.
Recommended use
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Goulash, braised dishes and roasting-pan sauces
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Paprika cream, soups and dip blends
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Butter, risotto and egg dishes
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Grilled vegetables and Mediterranean cuisine
Recipe idea
Paprika cream with Hungarian paprika
View recipe
Origin / Ingredients
Sweet paprika from Hungary.
All ingredients are processed with craftsmanship at Manufaktur Funke.
Storage
Store in a dry place away from light.
Ingredients
Hungarian sweet red paprika
Additional information
| Weight | 0.07 kg |
|---|
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