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That said, black pepper or white pepper has a distinct spiciness and heat level that can match what paprika brings to the table. In fact, I add the same amount of ground black pepper or white pepper when using it to substitute hot paprika in my recipe.

On the other hand, paprika is much milder and the SHU ranges from 100-1,500 SHU, again depending on the variety of the plant it comes from. As far as the heat factor is concerned, the Indian red chili powder is much hotter than paprika.