- 155 mg of potassium
On the other hand, paprika is much milder and the SHU ranges from 100-1,500 SHU, again depending on the variety of the plant it comes from. As far as the heat factor is concerned, the Indian red chili powder is much hotter than paprika.
Culinary Applications
- Manufacturing cayenne chili powder is a meticulous process that begins with the cultivation of the cayenne pepper plant. Grown predominantly in warm, tropical climates, these plants require ample sunlight and water to flourish. Once mature, the peppers turn a brilliant red, signaling their readiness for harvest. Manufacturers meticulously pick the peppers at the peak of their ripeness to ensure optimal flavor and heat intensity.
Paprika is often used for seasoning meat and is a common ingredient in rubs, marinades, sauces and stews. So make sure you have some nearby the next time you fire up the barbeque. In the US, you’ll see paprika sprinkled over deviled eggs, eggs benedict and french fries to give a spicy kick, and it’s often scattered on top of creamy soups to add both colour and sweetness. It’s also sprinkled on top of hummus and used as a substitute to flour for thickening sauces. Add paprika in pasta sauce, or any tomato-based dish to add a burst of flavour and gorgeous colour. The next time you cook mac and cheese – try adding smoked paprika – it takes it to a whole different level.
Use Cases
In summary, the spiciness of paprika can vary depending on the type of pepper used to make it. Sweet paprika is mild and sweet, offering little to no heat, while hot paprika provides a noticeable level of spiciness. Smoked paprika can be sweet or hot, with the added dimension of a distinct smoky flavor. Understanding the different types of paprika can help in selecting the right variety to achieve the desired level of spiciness in a dish.
Where It All Began


Chili Powder: A Blend of Spices
Not recommended: Ketchup alone



1. Bell pepper overview

Paprika is known for its smoky and slightly bitter flavor, with a spicy kick that ranges from mild to hot. The level of spiciness depends on the type of paprika used, with Hungarian paprika being the spiciest and Spanish paprika being the mildest. The smoky flavor comes from the way the peppers are dried and smoked before being ground into powder. Paprika is commonly used in Hungarian, Spanish, and Moroccan cuisine, and is a key ingredient in dishes such as goulash, paella, and tagines.