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PAPRIKA SUBSTITUTES
The word paprika is Hungarian for pepper. At its core, paprika is a powder made up of dried and finely ground red peppers. This globally popular spice can be sweet, spicy, or smoked. Not only does paprika add rich flavor, but also a beautiful red color to dishes.
Smoked Paprika adds authentic flavor to Spanish-style paellas. It's a key ingredient in Spanish chorizo and dry-cured lomo pork loin. In American cuisine La Vera Smoked Hot Paprika has become a secret ingredient used in pork barbecues, chicken kebabs, and hearty beef and lamb stews.
All types of paprika are made from peppers belonging to the Capsicum annuum family. However, hot paprika is made using spicier peppers and will include the inner piths.
Because paprika and cayenne come from peppers, both can technically trace their roots back to the Americas. However, the two spices don’t come from the same kind of pepper—nor are they prepared the same way.
For this swap, you need to mix a pinch (⅙ teaspoon) of paprika and cumin and a dash (⅛ teaspoon) of cayenne. You can also adjust other ingredients to your taste. To use as a swap, use exactly as the recipe calls for smoked paprika.
How capsaicin concentration is determined
Paprika is made by grinding dried peppers into a fine powder, while bell pepper powder is made by dehydrating and grinding fresh bell peppers. Paprika is often smoked before it is ground, which gives it a distinctive flavor.


Overall, crushed chili pepper factories are essential players in the spice industry, providing a key ingredient for countless dishes and cuisines worldwide. Through their dedication to quality and innovation, these factories continue to meet the growing demand for spicy flavors and contribute to the rich tapestry of global cuisine.
Paprika is used in a variety of different cuisines but it’s adored by Hungarians. You won’t find a goulash without it. In Spain and Mexico it’s used to flavour chorizo and paella. And in Portugal and Turkey for stews and soups.