Which vibrant red spice became the defining ingredient of Hungarian goulash after its introduction to the region?
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Paprika was introduced to Hungary by the Ottoman Turks in the 16th century, but it wasn't until the late 18th century that it became a staple of peasant cooking. It eventually replaced expensive imported black pepper and saffron to become the national spice, giving goulash its signature red color and deep warmth. Photo: Marcosgarrido88, Wikimedia Commons, CC BY-SA 3.0.
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Source: Wikipedia (CC BY-SA)
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