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I grew up using the spice labelled "paprika" at the grocery where it is used more to add color than flavor to a food. Everyone seems to sprinkle some on deviled eggs.

I traveled to Budapest last year. That's where I got to encounter Hungarian paprika. I brought home two bags of it, édesnemes or sweet paprika, and eros or hot paprika. I have not used much of the sweet paprika but I just love the hot paprika. I find myself substituting it for other hot spices like cayenne in recipes. Recently, I made some bean soup with it and also added it to my jerky recipe. I'll be sad when it is all gone.


PSU
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