Paprika is a staple of Hungarian cuisine, and no kitchen in Budapest is complete without it. Made from dried peppers, it mainly grows in the country’s southern sunny, fertile regions. It was introduced in the 16th century and is so integral to Hungarian cooking that it’s now considered a national treasure. Hungarian paprika is known for its rich, smoky flavour and comes in various varieties, ranging from sweet to hot. It’s not just a seasoning—it’s the heart of many classic dishes like goulash and the street food lángos (a deep fried flat bread), and fermented paprika is often used as a garnish too. One of our favourite dishes is mushroom paprikás with homemade dumplings – true comfort food.