Hungarian paprika takes seven months from seed planting to harvesting. Hungarian paprika tends to be a bit sweeter than other paprikas due to the country's cool growing season, which retains sugar in the spice. Each growing region's climate also affects the color of the paprika. In the hotter regions of Peru or western China, the sun turns the paprika chiles a darker red. Used for flavor and color, Hungarian Paprika is often found in casseroles, white cheeses, chili, egg dishes, marinades, rubs, salads, stews and it also goes well with most vegetables, pork and rice dishes.