Paprika, Hungarian, Sweet
Although paprika is a Hungarian word, the spice came late to Hungary from Spain (which introduced chiles to Europe) via North Africa and Arabia. Hungarian paprika, unlike Spanish, is not dried over wood fires and consequently lacks the smoky intensity of the latter. Instead, it is mild and sweet and is used in much larger quantities as much for colour as for flavour. Cooking it gently in oil, however, brings out its distinctive and delicious flavour, which characterizes the Hungarian classic, goulash. Also, a colourful garnish for eggs, potato salad and other light-coloured dishes.