I’ve always had a soft spot for paprika. It sneaks its way into my soups, stews, and rubs, adding warmth and depth to nearly everything I cook. But it wasn’t until a trip to Budapest a few years ago that I truly grasped just how central this vibrant spice is to Hungarian cuisine—and how little I actually knew about it.

To be honest, before setting foot in Hungary, I had no idea that Budapest was such a paprika-obsessed place. And I certainly didn’t know that I could make my own paprika from something as familiar as red bell peppers! That realization alone would have been worth the trip. But as with all great food discoveries, there was more to learn—and taste—along the way.

The secret, as revealed by a warm and welcoming chef at a charming restaurant overlooking the Danube, was simple yet profound. He spoke of paprika not just as an ingredient but as the soul of Hungarian cooking. That night, as I savored a bowl of rich, fragrant goulash paired with the most incredible herb-infused dumplings, I knew my cooking habits were about to change forever.

Since that trip, my kitchen has been even more paprika-filled than before, inspired by the bold flavors of Hungarian cuisine and the knowledge that this spice has a far more personal touch than I once realized.

I’m excited to share this story and my take on Hungarian Goulash with Herb Dumplings, a dish that embodies the essence of my Budapest experience. And while you’re here, I invite you to explore our full Hungarian recipe collection—a tribute to the country’s rich food traditions.

Have you ever stumbled upon a life-changing food or ingredient while traveling? I’d love to hear about it! Share your stories about gardening or culinary discoveries that you’ve brought back home and incorporated into your cooking. After all, the best recipes aren’t just about ingredients—they’re about the memories and experiences that shape them.

Now, let’s get cooking with paprika! Check out our story, Hungarian Goulash and Herb Dumplings from issue 148 of GreenPrints.