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“Pride of SZEGED” brand

This was also recommended to me by a friend married to a French-Hungarian-American. I've used it for Hungarian Goulash and Chicken Paprikash. [And I'm so glad this came up, I'll make one of them again soon!]

I've never bought Hungarian hot paprika, but I'm starting to drool at the thought ;-)

I use a delicious cayenne from India in South Asian dishes, red pepper flakes for Italian, Sriracha or sliced serrano for Southeast Asian, and Shichimi Togarashi for Japanese (blend of chllies, sesame seeds, poppy seeds, orange peel, ginger, and nori).
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