[nopardons]

When a recipe calls for paprika( pronounced : POP-rika ), ALWAYS and ONLY use the imported from Hungary brand that you have bought! All others are from other places and will more than likely turn whatever you use it in brown and it doesn't taste right at all.

I'm not sure where the Hungarian Spice Store is/was in Yorkville; however there was a VERY famous ( at least amongst the Hungarian/those of Hungarian ancestry ) store in Yorkville called Paprika Weiss, That fits your description of the store you once frequented. If you'd like to know more about that store and the family that owned it, pleased FRmail me, as I don't know if others would find the history of Hungarian spices and goods, in America, interesting.

[Covenantor]

gleaned from web search:

"I grew up on imported paprika, somehow ferreted into the USA despite draconian bans on all Hungarian products after 1956, and sold in two stores in the Hungarian neighborhood in NYC (Yorkville) whose sole reason for being, more or less, was paprika: Paprikas Weriss [sic](my family's favorite) and H Roth (also known as Paprika By The Barrel)."

"Both stores have since passed on to The great Hungarian Neighborhood In The Sky..."

I recall dining at the restaurant back in mid 70's but that was north of 86th street. So the Paprika by the barrel, H.Roth (bit of mobster sounding name, ;>) was the store I was thinking off maybe E79th or so.

[Covenantor]

cook book....

https://www.cookbookvillage.com/products/paprikas-weiss-hungarian