Place the lard in a frying pan and warm it, do not heat it. It is most important that you do not heat the lard to frying temperature because the paprika would burn immediately and both color and taste would be lost. Lard should only be alittle over lukewarm when you put paprika into it. Add paprika. Mix well, then add ¼cup water and the salt. Stir again and bring to a boil.
Turn off heat and let the mixture rest for 30 minutes.
Skim off the top surface, which is the so-called paprika essence. Discard the rest.
Use as directed in different recipes. Generally you need only 1teaspoon or 1tablespoon of this essence to dribble on top of székelygulyás, stuffed cabbage, dishes with sour cream on top, etc.