Hungarian Sweet Paprika

Brilliant scarlet and gently sweet, and the Hungarian growing season is why. Peppers take about seven months from planting to harvest there, with cool weather through part of it, and that cool stretch lets them hold their sugar, so they stay sweet and keep the deep red that signals ripeness.

Ingredients: Paprika.

How to use: Paprika scorches fast and turns bitter. Stir it into fat off the heat, or add it late.

Try it in: goulash, chicken paprikash, deviled eggs, rubs, roasted potatoes, and sausage.