I have Hungarian Hot Paprika at home that *is* hot though. I have a colleague who gets Hungarian Hot Paprika abroad that is REALLY hot. I just figure they use hotter chiles; I don't think this means his friend is overly sensitive. jag Healer of Bland Food > -----Original Message----- > From: David A. Verbil [SMTP:daverbil@home.com] > Sent: Wednesday, November 04, 1998 10:27 AM > To: chile-heads@globalgarden.com > Subject: Re: [CH] Paprika Question > > > I'm trying to settle something with a friend of mine. He thinks that > > Hungarian Paprika has more in it than just the "paprika" pepper. He > > thinks that cayenne (or something similar) is added because the > > Hungarian stuff seems to have some bite to it. Is anyone aware of this > as > > a common practice? Thanks for any help > > Paprika is the hungarian word for pepper (chile). They grow many > varieties - some hot some not. Usually paprika is relatively sweet in > this country but I've purchased paprika labeled as "hot" - which isn't > really that hot at all, IMHO. Perhaps your friend is overly sensitive > to capsiacin? > DAVe