Eros Pista Hot Paprika (univer) CASE 6x200g
- Pack of six, 210-grams(total of 1260-grams)
- Fresh crushed hot paprika
- Product of Hungary
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Top Customer Reviews
It has such a unique flavor and taste - not a ketchup base sauce and a richer flavor than American/Mexican hot sauces.
It is wonderful on beef and chicken!! I don't even buy steak sauce anymore and just a little spoonful goes a long way. I use it to spice up soup (even canned soup) add a little zing to your spaghetti sauce, rice, hamburgers, any recipe you might use a chili or jalapeno in.
I have gotten so many friends and family hooked on this, I end up giving away most of every order.
The Eros is my favorite. I have tried the milder Anna and the hotter (I mean extremely hotter) Steven but the Eros is just the right flavor/heat for me.
I have always gotten great service from Parthenon Foods and am thrilled they supply this great Hungarian paprika.
You can add it to most anything that you want some "heat" and some pepper taste. It does not take much to
perk up any dish that you cook. I even add it to the homemade salsa that I make.
The seller did a great job overall with the selling of this product.
The only bad thing was that the product was on back order and
I was not told this at the time of ordering. Well worth the wait though.
Most Recent Customer Reviews
Be careful with this stuff it's like crack for Pepper junkies! It is not spicy, but has the most amazing pepper flavor!Published 3 months ago by Simon W Leland
Bought this originally while in Hungary -if you are looking for a chunk type sauce that has some zip to it this is a perfect choice. Glad I've able to find it stateside.Published 8 months ago by susan maxwell
My brother picked some of this up in Hungary and I have been hooked ever since. This adds great flavor to soups and chili and would highly recommend people try it.Published 15 months ago by Stacy Lukaskawcez
We love this stuff and use it on everything. We buy six jars ar a time. It's not too hot, but has a nice taste.Published 19 months ago by Sandra Robinson