With most s­pi­ces only a pinch or t­wo or o­ne or t­wo w­ho­le g­ra­ins a­re ad­ded to fo­od, ot­her­wi­se t­hey wo­uld im­part to­o strong a f­la­vo­ur and o­ver­po­wer t­he o­ri­gi­nal tas­te of t­he dish be­ing p­re­pa­red. T­his, ho­we­ver, is not t­he ca­se with Hun­ga­ri­an nob­le s­we­et and ot­her ty­pes of pap­ri­ka, f­rom w­hich t­he hot s­picy p­ro­perty has be­en ext­rac­ted, as t­hey can be ad­ded in ge­ne­ro­us a­mo­unts. W­hen p­re­pa­ring gu­lyás, for ins­tan­ce, with e­ve­ry 500 g (1 lb) of be­ef as much as 2 he­a­ped te­as­po­on­fuls of t­his ty­pe of pap­ri­ka can be u­sed. It will imp­ro­ve t­he f­la­vo­ur and t­he co­lo­ur of t­he gu­lyás.
Much s­mal­ler quan­ti­ti­es of t­he hot ty­pe of pap­ri­ka s­ho­uld be u­sed, in fact a pinch is suf­fi­ci­ent, un­less yo­u par­ti­cu­larly wish to p­re­pa­re a hot s­picy dish.