- Smoked chili seasoning, often referred to as Laoganma in Chinese, is a testament to the nation's love for spicy and aromatic flavors. This seasoning is not just about heat; it's a symphony of tastes that harmoniously blend smokiness, spiciness, and umami. It is derived from carefully selected chili peppers, which are traditionally dried over wood fires, imparting them with a distinct smoky aroma that sets it apart from regular chili powders.

Paprika extract and paprika oleoresin are both natural extracts derived from the spice paprika, but they differ in their production methods, composition, and applications. Here are the key differences between the two:
The type of pepper used, where it comes from and how it’s prepared, determines how paprika tastes. Although there are many different varieties, it’s often divided into three categories, sweet paprika, hot paprika and smoked paprika.
New Mexico University points out that the Scoville scale is a subjective spiciness scale and some people can be more sensitive to capsaicin than others.
Types of Paprika


To incorporate in dishes with paprika, use one teaspoon of gochujaru powder for every teaspoon of sweet or mild paprika. Of course, you may add more if you want more heat.
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