In article <wQNzg.1667$nU1.1513@trndny03>,
"Mordechai Housman" > wrote:
....

> I have always used Hungarian Paprika, but it isn't very sharp at all.
> Maybe that's just the one or two kosher versions I can find. My local
> health food store might have more kosher versions.

Pardon my ignorance, but what in the world would make _any_ paprika
_non_kosher?