---
product_id: 512216952
title: "Sweet Paprika Chili-Trade Hungarian 250gr/8.9oz"
brand: "chili-trade kft."
price: "$64.20"
currency: USD
in_stock: true
reviews_count: 5
category: "Chili Trade Kft."
url: https://www.desertcart.us/products/512216952-sweet-paprika-chili-trade-hungarian-250gr-8-9oz
store_origin: US
region: United States of America
---

# Premium sweet paprika, not hot Gluten-free, clean ingredient Authentic Hungarian origin Sweet Paprika Chili-Trade Hungarian 250gr/8.9oz

**Brand:** chili-trade kft.
**Price:** $64.20
**Availability:** ✅ In Stock

## Summary

> 🌶️ Elevate your kitchen game with Hungary’s sweetest secret!

## Quick Answers

- **What is this?** Sweet Paprika Chili-Trade Hungarian 250gr/8.9oz by chili-trade kft.
- **How much does it cost?** $64.20 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.us](https://www.desertcart.us/products/512216952-sweet-paprika-chili-trade-hungarian-250gr-8-9oz)

## Best For

- chili-trade kft. enthusiasts

## Why This Product

- Trusted chili-trade kft. brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Vibrant Color & Aroma:** Infuses dishes with rich, natural red hues and a fragrant, sweet aroma that elevates every bite.
- • **Eco-Friendly Packaging:** Traditional paper-style bag preserves freshness while reducing plastic waste.
- • **Health-Conscious Choice:** Gluten-free and low in sugar, ideal for mindful millennials balancing flavor and wellness.
- • **Pure Hungarian Heritage:** Sourced directly from Kalocsa, the paprika capital, for unmatched authenticity.
- • **Versatile Culinary Essential:** Perfect for stews, soups, meats, and garnishes—your secret weapon for gourmet home cooking.

## Overview

This 250g pack of premium Sweet Paprika is imported directly from Hungary’s Kalocsa region, renowned for producing some of the world’s finest paprika. It delivers a vibrant color, rich sweet flavor, and intoxicating aroma without any heat, making it perfect for a wide range of dishes. Packaged in an eco-conscious paper bag and certified gluten-free, it’s a must-have for health-aware foodies seeking authentic, high-quality seasoning.

## Description

This premium Hungarian Sweet Paprika, weighing 8.9oz, is directly imported from Hungary and is a product of the countryside of Kalocsa. This particular variety is considered one of the richest in content due to its lovely color, taste, and aroma. It is packaged in a paper-style bag that not only adds to its traditional appeal but also preserves its freshness. Notably, this paprika is gluten-free, making it an ideal ingredient for those with gluten sensitivities or preferences. Hungarian Sweet Paprika is a versatile spice that can be used in various dishes, including stews, soups, meats, and even as a garnish for deviled eggs. The origin of this product from Hungary ensures its authenticity, as Hungary is widely recognized as the home of some of the world's best paprika. It is worth noting that paprika is an integral part of Hungarian cuisine and culture, and this sweet paprika variety is no exception. In conclusion, if you are looking for a high-quality, gluten-free, and authentic Hungarian Sweet Paprika, this product is an excellent choice. Its rich color, taste, and aroma will undoubtedly add an exciting dimension to your dishes, making them more delicious and enjoyable.

Review: > Yummy sweet Hungarian paprika. > "Sweet" means only "not hot". > Sweet paprika consists of ground chili peppers which contain very little capsaicin, and therefore, are not hot. The carbohydrate (sugar) content of both hot chili peppers and "sweet" chili peppers is about the same (which is low, particular considering the small serving size). So, there is no issue for diabetics or dieters. > On a recent trip to Hungary, I learned that Eastern Europeans cook with "sweet" paprika only -- they consider hot paprika (made of ground hot chilis) to be only a table condiment at most --- like salt. You'll see long strings of red chili peppers drying in the sun in rural Hungary, and Mexico (or New Mexico) --- but the Hungarian ones are not hot. Paprika from the Kalocsa region (including this brand) is particularly "sweat" or "mild" (not hot). Hungarian paprika from other regions or adjacent countries, may be a little warmer. > "Goulash" is really any meat and vegetable dish flavored with sweet paprika, (and optionally) cumin and caraway seeds. Add a little goulash mix to "American" beef stew and you can call it goulash. Or goulash can be a thinner soup. Or goulash can be any meat and sliced vegetables in thickened/extended with tomato sauce (I generally use marinara sauce). Smoked paprika is made from chili peppers that have been dried indoors, with the help of a fire, and is particularly popular in Middle Eastern dishes. > The other night, I sauteed roughly cut sweet onions, red and green bell peppers, with olive oil and wine vinegar, until soft, and added some slices of mild Italian sausage, and a tablespoon of sweet paprika, a teaspoon of cumin, and a teaspoon of caraway seeds. It was terrific! This is a popular dish throughout Central and Eastern Europe, usually sold as "Sausage in Hungarian (or 'Gypsy') Sauce". The red and green bells (and white onion) are particularly appropriate in a dish that you serve as "Hungarian", because they are the colors of the Hungarian flag. > Paprika is the secret ingredient that makes great chili. Want to pop the flavor of the ketchup you serve with hotdogs or hamburgers at your next barbeque? Add paprika (and optionally some cumin, and caraway seeds) to the ketchup. Want low-sugar barbeque sauce? -- tomato sauce and paprika, optionally with some hotter pepper. "Goulash spices" can also boost any spaghetti sauce. > Every few weeks, I bake 18 or 24 skinless chicken thighs (with the bones), marinated in salt and paprika, and freeze the cooked thighs. It takes alot of paprika to cover both sides of 24 thighs. When I can, I marinate the thighs overnight. Salt and sweet paprika was the "secret herbs and spices" used for the baked chicken featured in the once very extensive Wienerwald restaurant chain. --> Before marinating the chicken thighs, I trim as much fat as I can. After marination. I bake the thighs for 1 -- 1 1/2 hours at 320 degrees "face down" (ragged side down) on a baking grid (in a "cookie pan") to bake-out as much fat as possible. The result resembles rotisserie chicken. I freeze the cooked thighs in ziplock freezer bags, one bag per meal (in my case 2 thighs, one for me, one for my wife). The baked marinated thighs can be used almost any way you'd use chicken. For example, sliced for a sandwich, cut-up to use in a soup, or served as a "filet". As a "filet", the (thawed) skinless, de-fatted, long-baked chicken can be hard and dry --- but warmed with a sauce, can be moist and tender. A paprika and vegetable sauce (e.g., spaghetti sauce, alfredo sauce, pesto sauce, salsa verde, salsa bravo, recalito {sofrito} sause, etc.) works well (just substituting chicken for the sausage in the recipe above). I always add olive oil, and finely diced onions, and microwave until the onions are "melted". I particularly recommend Rao's Alfredo, which is a true Alfredo cheese sauce. Most other "grocery store" (fake) alfredo sauces --- are cheese-flavored flour-gravy --- bad news for diabetics or dieters. > Note that cumin and coriander are the dominant spices in middle eastern cooking, but paprika and cumin are also used, particularly in spice blends or in particular dishes. > Paprika is one of the few spices that keep well (meaning 6 months to a year). Cumin and caraway seeds also keep well (6 months to a year, but ground cumin and caraway do not (3-6 months). All spices may keep a little longer in cool, dry conditions, but less in hot moist conditions. Unfortunately, my wife won't tolerate cumin and caraway seeds (or anything else she perceives as "gritty"), so I can only use ground cumin and caraway. > So, while you can purchase a big bag of paprika, if you use lots of paprika. But, you need to purchase small containers of ground cumin and caraway from a high-volume source (such as Amzn), and replace them every 3-6 months.
Review: This is the best sweet paprika I have ever tried. I’ve tried many different brands even more expensive ones but this is the best. The smell of peppers as soon as you open the pack is divine. The flavour and colour it adds to food is wonderful. It’s a bit pricey but for me, totally worth it.

## Features

- REAL Hungarian Premium Sweet Paprika
- Imported from Hungary
- Great Color and Taste
- Grown and Harvested in the countryside of KALOCSA
- Gluten Free

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B004YXNJT8 |
| ASIN  | B004YXNJT8 |
| Age Range Description | Adult |
| Best Sellers Rank | #29,204 in Grocery ( See Top 100 in Grocery ) #45 in Paprika Seasoning |
| Brand Name | CHILI-TRADE Kft. |
| Coin Variety 1 | Paprika |
| Container Type | Bag |
| Customer Reviews | 4.8 4.8 out of 5 stars (1,374) |
| Customer reviews | 4.8 4.8 out of 5 stars (1,374) |
| Diet Type | Gluten Free |
| Item Form | Cream |
| Item Package Weight | 0.26 Kilograms |
| Item Weight | 0.55 Pounds |
| Manufacturer reference  | TONOMO |
| Number of Items | 1 |
| Number of Pieces | 1 |
| Package Dimensions  | 19.6 x 10.1 x 3.7 cm; 250 g |
| Produce Sold As Format | Pre-packaged |
| Specialty | Gluten Free |
| Unit Count | 8.9 Ounce |

## Product Details

- **Brand:** CHILI-TRADE Kft.
- **Diet type:** Gluten Free
- **Item form:** Cream
- **Unit count:** 8.9 Ounce
- **Variety:** Paprika

## Images

![Sweet Paprika Chili-Trade Hungarian 250gr/8.9oz - Image 1](https://m.media-amazon.com/images/I/71XnqkRbLHL.jpg)

## Questions & Answers

**Q: I purchased in hungary and out of it. why is it so much more? understand international ship cost but  i paid  1450 ft which is around $5 usd.**
A: Hi now is paprika more expensive, its 10$ for 250grams, when you calculated 14$ shipping cost And Amazon fees, this is why is price

**Q: Is one container sufficient for 1/3 cup in recipe?**
A: Although I do not have the exact measure of an 8.9 oz bag, it appeared to hold about 1 and 1/3 cups  You would definitely have enough for your recipe.  While it has a good flavor it is not as robust as other brands of Hungarian sweet paprika that I have used.

**Q: Does this have pepper in it?**
A: Hello and thank you for your question.  Paprika is a variety of mild pepper (Capsicum annuum) that is dried, ground and used with food either as a spice or garnish.  The Hungarian paprika fruit (chili) is approximately 2.5 inches long with a pointy shape with thin walls.  Some are mild others are hot.  There is no other type of pepper mixed in if that is what you are referring to.

**Q: Is this paprika smoked?**
A: Hello and thank you for your question.  The paprika pictured is not smoked try this ASIN B08QS99JLM for 100g Sweet Smoked Paprika.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Review
*by S***Y on 15 November 2023*

> Yummy sweet Hungarian paprika. > "Sweet" means only "not hot". > Sweet paprika consists of ground chili peppers which contain very little capsaicin, and therefore, are not hot. The carbohydrate (sugar) content of both hot chili peppers and "sweet" chili peppers is about the same (which is low, particular considering the small serving size). So, there is no issue for diabetics or dieters. > On a recent trip to Hungary, I learned that Eastern Europeans cook with "sweet" paprika only -- they consider hot paprika (made of ground hot chilis) to be only a table condiment at most --- like salt. You'll see long strings of red chili peppers drying in the sun in rural Hungary, and Mexico (or New Mexico) --- but the Hungarian ones are not hot. Paprika from the Kalocsa region (including this brand) is particularly "sweat" or "mild" (not hot). Hungarian paprika from other regions or adjacent countries, may be a little warmer. > "Goulash" is really any meat and vegetable dish flavored with sweet paprika, (and optionally) cumin and caraway seeds. Add a little goulash mix to "American" beef stew and you can call it goulash. Or goulash can be a thinner soup. Or goulash can be any meat and sliced vegetables in thickened/extended with tomato sauce (I generally use marinara sauce). Smoked paprika is made from chili peppers that have been dried indoors, with the help of a fire, and is particularly popular in Middle Eastern dishes. > The other night, I sauteed roughly cut sweet onions, red and green bell peppers, with olive oil and wine vinegar, until soft, and added some slices of mild Italian sausage, and a tablespoon of sweet paprika, a teaspoon of cumin, and a teaspoon of caraway seeds. It was terrific! This is a popular dish throughout Central and Eastern Europe, usually sold as "Sausage in Hungarian (or 'Gypsy') Sauce". The red and green bells (and white onion) are particularly appropriate in a dish that you serve as "Hungarian", because they are the colors of the Hungarian flag. > Paprika is the secret ingredient that makes great chili. Want to pop the flavor of the ketchup you serve with hotdogs or hamburgers at your next barbeque? Add paprika (and optionally some cumin, and caraway seeds) to the ketchup. Want low-sugar barbeque sauce? -- tomato sauce and paprika, optionally with some hotter pepper. "Goulash spices" can also boost any spaghetti sauce. > Every few weeks, I bake 18 or 24 skinless chicken thighs (with the bones), marinated in salt and paprika, and freeze the cooked thighs. It takes alot of paprika to cover both sides of 24 thighs. When I can, I marinate the thighs overnight. Salt and sweet paprika was the "secret herbs and spices" used for the baked chicken featured in the once very extensive Wienerwald restaurant chain. --> Before marinating the chicken thighs, I trim as much fat as I can. After marination. I bake the thighs for 1 -- 1 1/2 hours at 320 degrees "face down" (ragged side down) on a baking grid (in a "cookie pan") to bake-out as much fat as possible. The result resembles rotisserie chicken. I freeze the cooked thighs in ziplock freezer bags, one bag per meal (in my case 2 thighs, one for me, one for my wife). The baked marinated thighs can be used almost any way you'd use chicken. For example, sliced for a sandwich, cut-up to use in a soup, or served as a "filet". As a "filet", the (thawed) skinless, de-fatted, long-baked chicken can be hard and dry --- but warmed with a sauce, can be moist and tender. A paprika and vegetable sauce (e.g., spaghetti sauce, alfredo sauce, pesto sauce, salsa verde, salsa bravo, recalito {sofrito} sause, etc.) works well (just substituting chicken for the sausage in the recipe above). I always add olive oil, and finely diced onions, and microwave until the onions are "melted". I particularly recommend Rao's Alfredo, which is a true Alfredo cheese sauce. Most other "grocery store" (fake) alfredo sauces --- are cheese-flavored flour-gravy --- bad news for diabetics or dieters. > Note that cumin and coriander are the dominant spices in middle eastern cooking, but paprika and cumin are also used, particularly in spice blends or in particular dishes. > Paprika is one of the few spices that keep well (meaning 6 months to a year). Cumin and caraway seeds also keep well (6 months to a year, but ground cumin and caraway do not (3-6 months). All spices may keep a little longer in cool, dry conditions, but less in hot moist conditions. Unfortunately, my wife won't tolerate cumin and caraway seeds (or anything else she perceives as "gritty"), so I can only use ground cumin and caraway. > So, while you can purchase a big bag of paprika, if you use lots of paprika. But, you need to purchase small containers of ground cumin and caraway from a high-volume source (such as Amzn), and replace them every 3-6 months.

### ⭐⭐⭐⭐⭐ Review
*by J***A on 16 February 2026*

This is the best sweet paprika I have ever tried. I’ve tried many different brands even more expensive ones but this is the best. The smell of peppers as soon as you open the pack is divine. The flavour and colour it adds to food is wonderful. It’s a bit pricey but for me, totally worth it.

### ⭐⭐⭐⭐⭐ Review
*by I***E on 22 February 2026*

Das Paprikapulver schmeckt sehr lecker. Vor ein Paar wochen, hatte ich eine andere marke gekauft. Auf der Packung stand geschrieben „Paprika edelsüß“, aber für mein Ehemann (er ist ein Originaler Deutscher Mann), ist zu scharf. Dieses Produkt past perfekt für deutsche Küche. Ich würde wieder kaufen und empfehlen.

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*Product available on Desertcart United States of America*
*Store origin: US*
*Last updated: 2026-03-15*