- Lastly, the New Mexico chili, with its mild to medium heat, has a meaty, almost nutty flavor. It is a cornerstone of Southwestern and New Mexican cuisine, often used in chili con carne and as a rub for meats.
- The Thriving Global Market for Organic Chili Exporters
Paprika is a spice made from dried red peppers that are ground into a powder. Depending on what type of paprika it is, it'll be made from a different variety of red pepper. It has a sweet, pungent, earthy, and somewhat fruity flavor, and varying levels of heat, ranging from the most common very-mild type to the less popular pretty-hot. Good paprika should have a pronounced aroma that you'll notice when you take a whiff from the jar, and it needs to be thrown out after six months as it will lose its potency over time.
- When purchasing wholesale chili powders, quality and freshness are paramount. Look for suppliers who source directly from farmers, ensuring the powders retain their original flavors and heat levels. Storing them in airtight containers away from light and heat can also prolong their shelf life and maintain their potency.
- Red cayenne pepper powder is also a rich source of vitamins and minerals. It is an excellent source of vitamin A, crucial for eye health, and vitamin C, a powerful antioxidant that supports immune function. It also contains B-complex vitamins and minerals like potassium, magnesium, and manganese, all essential for overall well-being.
Cayenne comes from the cayenne pepper. These peppers are also part of the Capsicum annuum family, but they’re much hotter than the peppers used to make paprika (from 35,000 Scoville heat units and up).

Homemade chili sauce will last 2-3 weeks in the refrigerator in an airtight container. You can also freeze it for up to 6 months.


BEST LOUISIANA-STYLE: VOODOO REAPER HOT SAUCE






Smoked paprika adds such a deep unforgettable flavor, that it can be hard to know what can replace paprika when you’re all out. Luckily, there are many different spices that will give you the same impact in your favorite dish. Our favorite smoky substitutions are:


Powdered Spice
Heat Level: X-Hot
Food scientists classify cayenne as a medium-hot variety of pepper. According to Colorado State University Extension, this spice clocks in at between 30,000 and 50,000 units on the Scoville scale, a method of measuring the amount of capsaicin in a hot pepper.




I choose to use Gochuganu (Korean red pepper flakes) for a hint of sweet and smokey flavor that doesn’t upset the balance of flavor.



