Paprika is widely used in a variety of cuisines around the world. It is a key ingredient in dishes such as Hungarian goulash, Spanish paella, and Indian curries. Its vibrant color makes it a popular garnish for dishes like deviled eggs, potato salad, and hummus. Paprika is also used in spice blends, marinades, and rubs to add flavor and color to meats, vegetables, and rice dishes.
Heat Level: Hot
The big difference between these two mixtures is the consistency. Sauces such as hot sauces are more liquid than pastes. It is meant to lightly coat food and even enhance the taste of the food instead of covering it up with its taste. Pastes meanwhile are thicker, more viscous, and more concentrated. It’s common to see pastes such as sriracha spread onto food in a light layer instead of being allowed to coat it.




Hot Sauce Use Cases
Sweet paprika measures 500 to 1,500 Scoville heat units, making it a very mild pepper indeed. Hotter varieties of paprika can approach 30,000 to 50,000 heat units, which is basically equivalent to pure cayenne pepper. So if your recipe explicitly calls for hot paprika, you could substitute cayenne pepper.
When cooking with dried red pepper pods, it's important to handle them with care. The oils in the peppers can cause irritation to the skin and eyes, so it's best to wear gloves when handling them. Additionally, it's a good idea to remove the seeds from the pods before using them if you prefer a milder heat.

How is paprika used? The most popular form of paprika is sweet paprika, meaning it has no heat. This spice is a rich red color, and is used to add sweet and earthy flavor to meals. Common dishes that use paprika range from authentic Hungarian goulash, to chicken paprikash, rice dishes, chili con carne, eggs, soups, and stews.