Yes, there are two main types of paprika: sweet paprika and hot paprika. Both types are made from dried and ground Capsicum annuum peppers, but they differ in flavor and heat level.
- Paprika oleoresin, on the other hand, is obtained through a solvent-based extraction process, where the essential oils, pigments, and flavors of paprika are extracted using a solvent such as hexane or ethyl acetate. This method results in a concentrated extract with a higher content of the active compounds, including the characteristic color and flavor of paprika.
Be warned, though; cayenne pepper powder is hotter than extra-hot paprika. Thus, make sure you use less than what is required in your recipe.
Now, let’s say you don’t have any of these ingredients, your last resort would be to use black and white pepper to replicate the peppery and smoky kick that paprika offer. Chili flakes will also do in some recipes that use paprika as a garnish such as deviled eggs and potato salad.
Thanks to its versatility, it can be used as a condiment, seasoning, or marinade for all sorts of dishes. So go ahead and give it a try in your next recipe!