Paprika originated in Mexico, but it was Christopher Columbus who brought it to Europe in the 15th century. The spice became popular in Hungary, where it was cultivated and improved over the centuries. Today, Hungary is known for producing some of the best paprika in the world, with a range of varieties that vary in flavor, heat, and color.

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That said, I advise you to add the cayenne powder gradually to help you find the right amount that will work best for your taste buds or cooking style. Start with a one-eight teaspoon and adjust accordingly.

This mix also allows you to keep just one jar on hand. If you use it in recipes that call for cayenne pepper, however, it could add extra flavors you weren't counting on.

Chili powders come in at between 500 and 1,500 Scoville units. That's enough to produce a mild burn, but not enough to make really spicy foods.

Now that you have your fresh ground paprika seasoning, it’s time to use it in some delicious dishes. Here are a few popular options:

Air Drying 

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.