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Having said this, something as beneficial as capsaicin does not come without any trade-offs. Producing capsaicin takes a lot of energy, which is why some peppers are not spicy. In some cases it makes more sense to make a lot of fruit with less or no capsaicin, thus producing more seed, and getting offspring by overwhelming predators and plagues by sheer volume.

Yes, it will change the overall texture and appearance of your final dish or sauce. But, when it comes to heat and flavor profile, red pepper flakes are the closest to Hungarian or spicy paprika.

Substitutes for Smoked Paprika 

PAPRIKA SUBSTITUTES