Paprika and bell peppers belong to the same family of plants, but they have distinct physical characteristics that set them apart. Here are some of the key differences:


For example, lower concentrations of oleoresin Capsicum may be used to provide a mild to moderate level of spiciness in food products, such as salsas, hot sauces, and snacks. These formulations can offer a pleasant heat without being overwhelmingly spicy.
The process of making paprika begins with the selection of ripe, red peppers. These peppers are harvested and then dried to remove the moisture content. Once dried, the peppers are ground into a fine powder, resulting in the characteristic bright red spice known as paprika.
Balancing Heat: When using crushed red pepper, start with a small amount and adjust according to your heat tolerance. For paprika, choose the type that best complements your dish's flavor profile.