Mordechai Housman > wrote:

> Whoa! There are TWO different types of paprika? I never knew this. Can
> you please explain?

There are no fewer than seven major kinds of Hungarian paprika and none
are really hot - even the hotter ones are not very much hotter than
ordinary black pepper: különleges ("special", only slightly hot),
csipösségmentes (not hot at all), csemege ("gastronomical", not hot),
édesnemes ("noble sweet"), fél-édes ("semi-sweet"), rózsa ("pink",
fairly hot), and erös (hot).

For cooking, only the sweeter varieties are supposed to be used, with
édesnemes often being preferred. The hotter varieties (rózsa and erös)
are normally added to the already cooked dishes. BTW, "sweet" means the
absence of heat, it doesn't indicate any actual sweetness.

Victor