A couple of questions, since I am kind of new in the paprika field.
What is the difference between Hungarian and Spanish paprika? I've heard that Hungarian is the best for dishes such as chicken paprikash.
Where is the best place for me to buy Hungarian paprika (online)? I've noticed some different brands. Which are the best? Do you prefer hot or sweet and how hot is hot?
A lot of questions, but I appreciate any help you can give. Thank you!
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