When mild red peppers, originally from the Americas, reached Hungary, the Hungarians called them paprika. They dried the peppers, ground them into a red dust, and used the savory powder to season stews and goulashes. This powder, called paprika, is very characteristic of Hungarian cooking and is used to flavor beef, poultry, soups, salads, and egg dishes.
This Paprika recipe is from the Food Facts and History Cookbook. Download this Cookbook today.
