Each type of paprika has a unique flavor and different heat level which makes it best for use in certain dishes and applications in particular. Here, we will be talking about Hot Paprika. Regular Paprika is typically the sweet variety of paprika, often called sweet paprika or Hungarian sweet paprika. This is the most commonly found and used type of paprika and is pretty mild when it comes to the spice level. This is because it is made from sweet red peppers as opposed to hot ones, which makes its flavor fruit and tangier. Hot Paprika, on the other hand, is made from spicy red chili peppers that pack a little more heat. It is used to spice up dishes instead of simply for the tangy flavor. Adding Hot Paprika to dishes like curries, soups, and stews imparts a classic reddish hue that looks extremely appealing and appetizing. Not to mention the delicious tangy taste and heat that it adds to the food. It is also added to other savory dishes incorporating meat and vegetables as it accentuates their taste. Most of the time, paprika is added to the food near the end of the process since it does not need much cooking to bring out its flavor or color. In fact, too much heat would only reduce the intensity of both the color and the flavor of the food. Lastly, when using Hot Paprika as garnishing or seasoning, sprinkle a generous dosing over the likes of deviled eggs or steamed vegetables. You can even add it to your popcorn for a kick of heat to make things interesting!
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It also provides a similar, rich, red color to whatever it is added. Another substitute that you can use to provide pretty much an equal amount of heat is red pepper flakes or red chili flakes.
