Dieting in Hungary is not recommended.
The country's cuisine is a rich blend of Europe, Middle-eastern and Asian food. The French lend their influence with goose liver pate, while the seven-layer Dobos cake can rival Austria's famed Sachertorte for sickly sweet extravagance.
Food here is abundant and affordable - a nightmare for weight-watchers, a dream for true foodies.
It's as red as blood and, for the traditional Hungarian chef, no less essential for a healthy life.
But humble paprika - national spice and integral to all the most treasured Hungarian dishes - has been having a rough time.
Hungarian paprika production has slumped as buyers across the world have turned to cheaper supplies from Spain, China and Latin America.
And two years of unpredictable weather in Hungary may mean this year's crop of capsicum annuum peppers - the raw ingredient of paprika - is the poorest in 50 years.
Horror of horrors, Hungary may even resort to importing the crop.