Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary, and its primary ethnic group, the Magyars. Hungarian cuisine has been described as being the spiciest cuisine in Europe This can largely be attributed to the use of their piquant native spice, Hungarian paprika, in many of their dishes. A mild version of the spice, Hungarian sweet paprika, is commonly used as an alternative. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, bread, and dairy products.
Pörkölt which means stew in English.
Hortobágyi palacsinta, a savoury crêpe filled with meat.
Chicken paprikash (csirkepaprikás) simmered in thick creamy paprika sauce with homemade pasta called nokedli.
Gundel palacsinta filled with nuts and chocolate sauce.
Paprika is a spice made from dried and ground red peppers. It is traditionally made from Capsicum annuum varietals in the Longum group, including chili peppers. Paprika can have varying levels of heat, but the chili peppers used for hot paprika tend to be milder and have thinner flesh than those used to produce chili powder. In some languages, but not English, the word paprika also refers to the plant and the fruit from which the spice is made, as well as to peppers in the Grossum group.
Mallorcan pimentón tap de cortí paprika
Opening the pepper, an illustration of Medina Vera
Hungarian paprika vendor in the Budapest Great Market Hall
The Tihany Paprikaház, a paprika museum in Hungary.