Although Hungarian Paprika is more familiar to most people, it was actually the Spanish who first produced the powder, after Columbus and other explorers brought Chile peppers back to Spain from Mexico.
In Hungary Chile peppers were introduced by Turkish conquerors in the mid 16th century. There, since the 17th century, constant breeding of desirable strains, combined with weather and soil conditions, has created a unique cooler climate paprika renowned for its own special attributes. Today the town of Kalocsa, south of Budapest, and the city of Szeged, further south, are the main paprika-producing regions in Hungary.
Most varieties are mild but some Hungarian paprikas are hotter and have a slightly darker color.
TSM’s is of a hotter variety and full bodied in flavor. Perfect for your goulash!