Hot paprika was used as a spice by a lot of people who could not afford expensive black pepper. Hot paprika comes from Hungary at the beginning of the 17th century. It was first brought by the Turks, calling this spice "Kirmzi". During this period, the Hungarians did not use paprika. And with the departure of the Turks from their lands, they greatly appreciated this spice and called it "paparka".

Due to the abundance of taste, the use of this spice is associated with the national dishes of Hungarian cuisine. In fact, as practice proves, culinary masterpieces with it can be found all over the globe. It is actively used by Mexicans, British, Germans, Bulgarians and Thais. It is impossible to imagine Hungarian, Spanish or Mexican cuisine without paprika.

Hot paprika combines perfectly with poultry and meat in general, thus necessarily being part of goulash and red, white and red meat. And almost all Mexican dishes contain this ingredient, only that most of these types of red spices are exported there.

Hot paprika is added to goulash, chili sauce, paprikash, "halasle" fish soup, stuffed eggs and stuffed peppers, Ratatouille, any Mexican cuisine.