Hot Paprika Powder, Bright Red, 4 oz. Tin, 1-Count

This stuff is a million times better than anything you'd see at American grocery store called "paprika". The color and flavor profile are out of this world. On one hand, this `Hot` version is more picante than most "chili powder" or "cayenne powder" I've tried. But the thing is, it's not just a source of heat... there is a somewhat sweet and earthy flavor behind the heat. The color is much richer and more vibrant than anything I've seen at the supermarket, and it will lend that color to any dish you desire it for. This is a Hungarian spice, but I find myself using for many different types of cuisine, that's how good it is!

Love this brand, great quality, good value, and aromatic. Am continuing to buy over and over.

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.

Wow! Definitely hot. Always makes me sneeze just like pepper. Good product.

This stuff is the bomb. Your tongue will feel like it's been blown up, anyway. Ha ha. This isn't as hot as cayenne pepper, but is certainly hotter than your average red chili, and nothing like what people usually expect from a package that says "paprika" on it. This is my go-to for spicing up pasta, arrabbiata-style, and adding some fiery bite to any other European to Near East dish (Spanish, Greek, Turkish, etc.) It's great in hummus. Also will produce a bit of a surprise if you use this as a sprinkle on top of deviled eggs; people will probably be expecting nearly no flavor, since that's how most generic paprika is. This stuff is very assertive! Szeged is pretty much the only Hungarian-style (or unspecified-style) paprika brand worth considering, unless you get into small-batch gourmet stuff from speciality suppliers. I've tried pretty much every widely available brand, and many have a bitter and/or over-processed taste, or are bland to the point of being like red-dyed corn starch, or are indistinguishable from Tex-Mex chili powder. There are some other styles of paprika worth having, though, including smoked (a great accent on grilled stuff, or when you wish you had grilled stuff but it's been raining all day); and sweet, mild Spanish, which is excellent for paella and some Mediterranean seafood dishes, or for sweetening up a pasta sauce that came out too tart, without resorting to sugar. If you find this particular can of Szeged too hot for you (or for a particular application), try mixing it half-and-half or 60/40 or whatever with their mild one.

Boy it’s HOT

Very good, high quality paprika. I won't buy another brand

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.

Great product. Have bought this multiple times. A little goes a long way as this is very hot. Unlike many hot products, there is a lot of flavour, so it's both hot and tasty. Highly recommend if looking for hot paprika

Couldn't get this product in any stores, glad amazon had it. I use it on grilled and roasted chicken. Also great in tomato sauce and chili.

Cooking 🍳

Don't buy the flavourless trash from the supermarket. This stuff has flavour and spice!

Just as advertised