How did paprika become part of Hungarian cooking?

Although paprika is the most distinctive element of Hungarian cuisine today, it is not native to the country. The spice, which is made from the dried and ground pods of the Capsicum annuum plant, was imported to Hungary from the Americas, Spain, or India by way of the Turks.12

While the origins of traditional Hungarian dishes like goulash date back to the 9th century, paprika did not become an indispensable part of the recipe until the 18th century. Since its introduction, it has become a fixture on most Hungarian dining tables and a vital component of national specialties such as halászlé (fish soup) and lecsó. Today, Hungary is renowned for producing high-quality varieties, including the sweet "rose paprika" and the sharper "king's paprika" (Koenigspaprika).3124