This is the first part of our blog series about capsaicin. Stay tuned to learn about how capsaicin works, why we love it so much, and how to help with a bad chilli burn.

Another worthy replacement for smoked paprika is ancho chili powder. It’s made from dried and ground ancho chiles. This pepper is more common in Mexican cooking but found its way into the United States by way of Tex Mex cuisine. They offer mild to medium heat that only ranges from 1,000 to 1,500 SHU. It has a deep, smoky and slightly sweet flavor. For this reason, you don’t have to worry as much when using this as a replacement as it won’t overpower your dish as easily compared to chipotle powder. To use as an effective backup, you can incorporate exactly how much a recipe calls for smoked paprika.

In rare cases, allergic reactions to paprika and bell peppers can occur, causing symptoms such as hives, itching, swelling, and difficulty breathing. Individuals who experience these symptoms after consuming paprika or bell peppers should seek medical attention immediately.

Heat Level

Paprika can be used in any dish to add a bright vibrant color, like in this Grilled Eggplant Recipe or Creamy Garlic Dressing. Smoked paprika is used to add a smoky aroma that’s desired in chorizo, sausages, or in these Lamb Kabobs.

In Chinese medicine, dried red pepper pods are believed to have warming properties that can help improve circulation and digestion. They are often used in herbal remedies to alleviate symptoms of colds and flu, as well as to relieve pain and inflammation.

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.