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In addition to these two main types, there are also smoked paprika varieties, such as Spanish pimentón de la Vera, which are made from peppers that have been smoked over oak fires. This process gives the paprika a distinct smoky flavor that adds depth to dishes like barbecue, chili, and marinades.

Overall, the spiciness of oleoresin Capsicum can range from mild to extremely hot, depending on the concentration and intended application. It is essential to use oleoresin Capsicum in a responsible manner, taking into account the desired level of spiciness and potential effects on individuals' sensory experiences.

However, any variety of smoked paprika won't match the heat level of hot paprika. It's why I also add red pepper flakes, chili flakes, or ground chilies to my recipe when using smoked paprika.