Both Spanish and Hungarian paprika are sweet, however the Spanish is bit sweeter. Originally Hungarian was a hot paprika, but as Spanish became the preferred type, Hungarian peppers were bred to taste more like Spanish. The traditional hot paprika is now produced by adding a little cayenne to Hungarian paprika.
A sweet but sassy relative of the chili pepper, paprika is used to add warm, natural color and mildly spicy flavor to soups, stews, grains, and a variety of hors d'ouvres.
Paprika releases its flavor and color when heated. It also burns easily, and once it's brown it starts to become bitter. So take care not to cook it too long (in a frying pan, for example).
Fragrantly sweet and colorful, paprika is a great spice to have at hand. Use it to add lovely color and a slightly pungent sweetness to any dish. Try it on cheeses and spreads, hors d'ouvres, salads, egg dishes, marinades and smoked foods. Add it to the flour used for dusting poultry, meats, and seafoods, and include it in salad dressings, where it will both add color and work as an emulsifier (to combine the oil and vinegar). Spanish, Turkish, and Portuguese soups, stews, and casseroles rely on paprika, as does Indian tandoori chicken. Paprika is traditionally used in Hungarian goulash, paprikash, processed meats and spiced sausages. And you'll find it in chili powder blends.