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In summary, paprika and bell pepper have different origins and varieties. Paprika originated in Mexico and was brought to Europe by Christopher Columbus. Hungary and Spain are known for producing some of the best paprika in the world, with a range of varieties that vary in flavor, heat, and color. Bell peppers are native to South America and come in a variety of colors. There are several types of paprika, including sweet, hot, and smoked, each with its own unique flavor profile.

Choosing the Right Flavor

You'll find that smoked paprika is also available in mild (dulce), semi-hot (agridulce), and hot (picante) varieties, so you can definitely use it as a substitute for hot paprika. Like cayenne pepper powder, it can enhance the flavor and aroma of your dish because of its distinct smoky flavor.

La Vera Smoked Hot Paprika, also known as picante, is a Spanish paprika that has been smoked the traditional way – in a drying house, over oak wood, for a period of 10-15 days. The end result is a spice that exhibits a deep, dark earthy red color and mild, but noticeable, heat. This spice measures approximately 500 - 1,000 on the Scoville Heat Unit Scale. 

WHAT CAN I USE INSTEAD OF PAPRIKA?

Think of capsaicin as a powerful defence mechanism plants have developed to survive. The key about capsaicin is that it does not affect all species of animals or fungi. This is a brilliant evolutionary development that makes the existence of capsaicin twice as beneficial to the plant.