What would you do if a secret cabal of the most powerful folks in the United States told you hey?

Let's start a coup. Back in the 1930s, a marine named Smetley Butler was all that stood between the US and fascism.

I'm Ben Bullard. I'm Alex Frinch. And I'm Smetley Butler. Join us for this sorted tale of ambition,

treason, and what happens when evil tycoons have too much time on their hands.

Listen to Let's Start A coup on the iHeart Radio app Apple Podcast or wherever you find your favorite shows.

Hey and welcome to the podcast. I'm Josh and there's Chuck and Jerry's here too and this is short stuff.

Do you like paprika? I don't think I've ever tasted paprika enough to determine whether I like it or not.

Really? All right. That surprises me. I've had goulash, I guess. I've eaten Hungarian food so I'm sure

I have, but I've never been like, well, yeah, I love paprika, you know? Well, I love paprika. I love smoked paprika specifically.

And this show is about paprika. And you mentioned Hungary and we'll get to why Hungary is known for paprika in a second,

but it's actually the Hungarian word for pepper. It is from the and by the way, thanks to patty rasmussen at How Stuff Works for this.

Yeah, but it comes from cap the cap's come anum variety from the longum family. And it's a pepper. It's a long bright red pepper and the flavor can be super hot or not that hot,

but hot-ish. It can be sweet. It can be smoky if it is indeed smoked over a fire. And a lot of the paprika you'll see,

this is what you see if you see the the orangey red sprinkles on a double day. That's paprika.

Yes, for sure. It's huge in central Europe, but Hungary is like, you know, the studio 54 of the paprika world.

But it's also big in Spain and Portugal as well. And since you like it smoked, you would like the Spanish and Portuguese paprika,

because they take for granted that paprika smoked so much so that a woman named Nancy Waldeck,

who's a chef and cookbook author that How Stuff Works interviewed for this, says that like they don't even put,

it's smoked on the label. You just know what's smoked basically. Yeah, that's how smoked it is. It's so smug.

The reason that Hungary is known for it is because they really adopted it. It's not native to there,

which is really surprising to me. It's actually native where you think it would be is Mexico and Central America,

but it found its way to Hungary through the Balkans apparently. And it grew really, really well there.

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