OK.....it's time for me to dust off the rub recipe that I've been working on and get back on it. I've been using a paprika that I bought in bulk from a restaurant supply store, but am not happy with it. After reading a few web sites, I've come to the delusion that Kalocsai and Szegedi are a couple of the best sweet paprikas, but don't know the difference between them and which may be the best. Can any paprika experts clue me in?

I use Szeged in my rub, in fact it is the only paprika I use.
Never tried Kalocsai but I can tell you Szeged is excellent quality paprika, imported from Hungary and has such a deep rich beautiful color to it not to mention a great smell and nice flavor which is missing in most paprikas.

I use only Szeged as well.

I use Szeged in my rub, in fact it is the only paprika I use.
Never tried Kalocsai but I can tell you Szeged is excellent quality paprika, imported from Hungary and has such a deep rich beautiful color to it not to mention a great smell and nice flavor which is missing in most paprikas.

Yes, Szeged is a great paprika... it is what I like to use also. I have to agree, most of the bulk paprikas I have tried are pretty much tasteless. I made the mistake of buying a big container of McCormicks at BJ's, and was really disappointed... what's the point of a tasteless paprika?! :eek:

Well, I guess that settles it then. I'll buy a lb or so of the Szeged, vacuum seal and freeze half of it and play with the rest.

Thanks guys!

I use only Szeged as well.

Rich, do you use the hot or sweet... or both?

I can't find the hot around here. I'd buy some if I saw it though.

Usually the sweet, but I have a can of hot in the cupboard too. Depends... mainly sweet tho.

the hot is pretty hot, I made a chucky rub last summer with this and I didn't bother to taste it first as I was in a hurry while measuring out rub mix. I was the only one that liked it. Mine, all mine. Bwahahahahahha!