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Paprika is known for its smoky and slightly bitter flavor, with a spicy kick that ranges from mild to hot. The level of spiciness depends on the type of paprika used, with Hungarian paprika being the spiciest and Spanish paprika being the mildest. The smoky flavor comes from the way the peppers are dried and smoked before being ground into powder. Paprika is commonly used in Hungarian, Spanish, and Moroccan cuisine, and is a key ingredient in dishes such as goulash, paella, and tagines.

Best for marinades, rubs, curries, and salad dressings.

Pasilla pepper powder is made from one of the most popular Mexican chilies: chilaca pepper or chile negro. From its name, you probably already guessed that its color differs from hot paprika.