The II. class sweet paprika contains 100% Hungarian paprika, which is why it also received the sweet noble „édesnemes” label.
We recommend it for preparing the most popular Hungarian dishes, including goulash soup, bean soup, stews and other dishes that require red pepper.
Tip: When cooking with paprika, we usually add it at the beginning of cooking, during roasting the onion. In this case, always put a little oil, other fat or other liquid in the pan so that the pepper does not burn. If it burns, the food can unfortunately taste bitter. We can easily avoid this by adding fat and liquid, and it also helps to remove the pan from the stove when adding the paprika - stir it, brown the spice a little and add the other ingredients, and only then put the food back on the heat.weight: 50 g, 100 g, 250 g
Do you know, that…
The paprika classes are regulated by the Hungarian Food Codex, which, among other things, regulates the colour and composition of paprika. In the case of second-class quality, it primarily means a nice, red colour. Only paprika with 100% Hungarian origin and with II. class groupin can be labelled „édesnemes”.
How to use
Add to the food according to your taste, preferably at the beginning of the cooking time. Be careful because it burns easily.