Dried peppers (without stalks), grounded, (quite) hot but still delicately fruity. Goes well with: All types of meat, fish, onions, potatoes, rice, eggs, game and vegetables. Two classic dishes of the Pannonian (Hungarian and Austrian) cuisine are the Paprikahendl (paprika chicken) and the goulash. Goes well with: black pepper, chilli, ginger, nutmeg, caraway, fenugreek, bay leaf, mustard seed, turmeric and garlic. Tip: Do not boil the paprika powder over high heat, otherwise it will become bitter. If you cook it for a long time, the color will be better, if you cook it for a short time, the fruitiness will be retained better.