Sweet Paprika Powder, Seasoning, Spice, Deep Red, 4 oz. Tin, 1-Count

In the wretched, hallucinogenic bazaar of the spice trade, this Paprika stands as the only beacon of truth. It is the King Hell champion of red dust, absolute and pure. I have dabbled with the others—the smoked variants, the sweet lies peddled to the weak-willed—but when the kitchen turns ugly, this is the Mainline. This is the anchor. The consistency is awesome. A fine, crimson mist that settles into the brainstem. Uniformity! The color is a deep, screaming red, and the taste is dialed in with a frantic, chemical precision. I have sifted through mountains of this stuff without finding a single clump of grit or a grain of betrayal. It is clean high-grade culinary madness. Perfect size. Enough red gold to season a hog or blind a police horse. It is exactly what is needed to survive the night.

Great product. Very fresh and tasty!

Best paprika for goulash! Nice spicey flavor.

If cayenne is too hot and regular paprika is not hot enough, then hot paprika is my goto spice. This paprika adds heat but you use less and it doesn’t alter the overall flavor as much as smoked paprika. The small canister lasts a long time and the paprika retains its flavor. Hot paprika is a unique product that can elevate the flavor without adding excessive heat.

Good stuff. Usingnit for Eastern European dries sausages. Good flavor and aroma.

For years I bought the same McCormick brand of paprika that my mom used when I was growing up. I generally only used it for a light, pretty dusting on deviled eggs and never really felt that it added much, if any, flavor of its own. I'd periodically toss the old container when I assumed it would be getting stale and replace it with a fresh one. Although, really, who could tell that mostly flavorless paprika had gone stale? That changed when I found Szeged's Hungarian Style Hot Paprika. I use it often enough that I actually empty the tin and have to order more. No more tossing of old, stale paprika. While I'll still occasionally use it on deviled eggs for my family (we like spicy stuff!), I think it's too hot of a paprika to use to serve to most crowds of other deviled-egg-lovers who may not like that heat. Instead, I now use Szeged's Sweet Paprika for that. But for other things, it's wonderful! Besides being great in goulash and chicken paprikash, it's also spicy and wonderful sprinkled with other seasonings on roasted potatoes, chicken, and other meats. I make a dry rub for steak and pork chops that has salt, pepper, hot paprika, onion and garlic powder, oregano, cumin, and a bit of brown sugar. I rub the dry mixture heavily into both sides of the thick-cut steak and leave the steaks out at room temperature for an hour. After searing or grilling, the steaks are spicy and flavorful and the brown sugar helps them to get that seared brown and crispy outside while retaining the rareness inside. I would give this five stars but I'm not thrilled with the tin that it's packaged in. While the tin is of nice quality, the two options for using it aren't ideal in my opinion. The "sprinkle" side has too large of holes so it's nearly impossible to get a light sprinkle. And the larger opening isn't large enough for even my smaller measuring spoons. So I've resolved that issue by moving it into a glass spice bottle with a more workable sprinkle top and I can simply unscrew the lid if I need to dip a measuring spoon in.

I love this! I originally purchased it for a Hungarian mushroom soup recipe. I like the flavor so much I add it to many other dishes and soups! Does not add any heat just a lovely flavor!

I have been using the spice for years, would not use anything else. It’s the best!