In article >,
says...
> 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.
>
>

If you are interested in paprika I highly recommend investigating the
Spanish varieties as well as the Hungarian. www.tienda.com has a good
selection. They have smoked paprika which is great - adds a different
flavor.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm