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While paprika is readily available in almost every food store in the United Kingdom, there are going to be times that you can’t get your hands on it. Or perhaps, you’re reading a recipe right now that requires paprika and it’s too late to pop to the shops but there’s none left in your kitchen.

Never fear! As with most foods, there are things you can use in its place. However, you have to keep in mind that what we’re trying to do here is replicate either the taste or the colour. None of these substitutes are going to taste and look exactly like paprika, but we can get pretty close.

Moreover, we’d also suggest considering the type of dish you’re making which will help you choose the best paprika substitute.

Doubanjiang, often referred to as the Mala () king, is a fermented chili bean paste that has been a staple in Chinese kitchens for over 2,000 years. Its origin can be traced back to the Han Dynasty when soybeans and chili peppers were first cultivated in China. The chili stick, with its rich, complex flavors, embodies the spirit of Chinese fermentation techniques, a practice deeply rooted in the country's agricultural history.

Paprika, originally from the peppers native to Central and South America, has found its way into countless dishes across the globe. Its smoked variant, however, elevates the game with its distinct smokiness that brings a touch of the barbecue into any recipe. This 1kg wholesale offering is perfect for those who frequently incorporate this spice into their cooking or cater to a larger audience, ensuring a consistent supply without frequent restocking.

Dried chiles are a staple ingredient in many cuisines around the world, adding heat and flavor to dishes ranging from Mexican salsas to Indian curries. If you are looking to purchase dried chiles for your restaurant, food business, or personal use, finding a reliable supplier is crucial.

Smoked paprika, derived from the dried and smoked peppers of the Capsicum annuum plant, brings a distinct smoky, earthy flavor and deep reddish-brown hue to dishes. In China, this spice is primarily cultivated in the fertile regions of Shanxi and Henan provinces, where the optimal climate and soil conditions contribute to its exceptional quality.

The factory produces a variety of hot dried chiles, ranging from mild to extremely spicy. Some popular varieties include jalapeños, serranos, and habaneros, each with its own unique flavor profile and level of heat. These chiles are used in Mexican dishes such as salsas, moles, and chile rellenos, as well as in international dishes like Indian curries and Thai stir-fries.

But this is no ordinary chili factory. Here, the traditional methods of chili making have been taken to new heights, combining the bold flavors of chipotle peppers with a touch of innovation. The result is a chili sauce that is both complex and nuanced, with a depth of flavor that will leave your taste buds singing for more.

Homemade chilli powder, often superior in flavor and quality to its store-bought counterpart, is a testament to the art of spice blending. The journey begins with sourcing the finest chilli peppers, picked at their peak ripeness for maximum flavor and heat. These peppers can range from the mild Ancho to the scorching Ghost Chilli, depending on the desired intensity.

You have a few options when it comes to spicy ketchup. You can easily make it yourself (see our recipe for smoky chipotle ketchup) or you can buy one of the many options available at most grocery stores. Heinz also carries a chili sauce in its line (affiliate link) that’s really much more like spicy ketchup than a Sriracha.

Then comes the challenge of transportation