In a gastronomy quiz description of the most frequently used spice in Hungary, paprika would earn no more that one point for any player all over the world. „ Habeat colorem, odorem et saporem…” means have some colour, odour and flavour. These attributes are to be expected not only from good wines but also from most of Hungarian courses. In order to accomplish first one, paprika has a leading role that can provide a variety of shades from brilliant deep-red to golden-yellow. Assortment of hot and sweet ground paprika” Házi Arany” exceedingly suitable for creation of such traditional Hungarian dishes like Fish’soup, Pörkölt („Pork stew”), fried fish, Goulash.