Hungarian commercial paprika is readily available in the US.
Nobel is actually Nobel sweet, and it is really sweet.
Rose is a bit hot, not as hot as Eros or csipos and there is Feledes (half sweet), just plain Edes (sweet), and sometimes there is a difference between csipos and Eros (being the hottest)
If you buy your paprika from growers you can find a lot more varieties.
It makes a difference too, if they grind the dried peppers whole or without the skin.And what part of the country it came from. Szeged and Kalocsa are the most famous paprika producing places, but people grow them all over the country (Hungary).
I normally use the hottest, love hot food!
Lard is the perfect match for paprika!Nothing brings out the taste and color like lard! You fry flour and paprika in the lard, sort of a Hungarian Roux.
4 Tabs flour
4 Tabs lard
1 tab paprika.
It is perfect for a pot of beans. This style of paprika is popular all over Eastern Europe including Croatia and Serbia, as well as Hungary.
The lard is fresh rendered pork fat not that dreadful plastic stuff you find in supers. If you have a Mexican Market they sell it in the meat dept. as Manteca.