Chili Pepper
- Together, these two spices create a symphony of flavors that transcend borders and unite disparate food cultures. Imagine a dish where both spices meet—the boldness of Chinese chili powder tempered by the sophisticated smokiness of Spanish paprika. Such a fusion would be a testament to the universal language of food one that speaks of tradition and innovation, of fire and finesse.
One thing that you might need to pay attention to is how hot red pepper flakes are. Unlike paprika, you can't find mild, medium, and hot varieties of crushed red pepper flakes.
So, if bell peppers are in the same scientific classification as cayenne chili pepper, why aren't bell peppers hot? It comes down to a chemical compound called capsaicin. This chemical is the sole reason why a jalapeño is spicy and bell pepper is not. A bell pepper has no capsaicin. Capsaicin attaches itself to the mucous membranes in our mouths which in turn send out the fiery sensation. That heat in your mouth (or hands) will vary greatly depending on what type of chili pepper you've eaten. Peppers are ranked by their heat, or the amount of capsaicin they contain, on a scale called the Scoville Scale. Their capsaicin concentration is given a number on the scale and it is called Scoville Heat Units. Bell peppers do not have capsaicin, so they have zero Scoville Heat Units, therefore they are way at the bottom of the Scoville scale.
In addition to the quality of the paprika itself, it is also important to consider the packaging and storage of the product. Look for an exporter that packages their smoked paprika in airtight containers to preserve its freshness and flavor. Proper storage is essential to maintaining the quality of the spice, so make sure to choose an exporter that follows best practices for storing and handling the product.