Paprika is widely used in a variety of cuisines around the world. It is a key ingredient in dishes such as Hungarian goulash, Spanish paella, and Indian curries. Its vibrant color makes it a popular garnish for dishes like deviled eggs, potato salad, and hummus. Paprika is also used in spice blends, marinades, and rubs to add flavor and color to meats, vegetables, and rice dishes.
It also lacks the extra ingredients that you'll find in most blended chili powder preparations. You can substitute one for the other in some recipes, but you might need to adjust your other ingredients to account for the change in flavor.


Balancing Heat: When using crushed red pepper, start with a small amount and adjust according to your heat tolerance. For paprika, choose the type that best complements your dish's flavor profile.
We know it may be very tempting to simply swap in that ketchup sitting in the fridge, but spiciness is a primary expectation of chili sauce, and there’s obviously none in ketchup. Plus, it’s very simple to spice up that ketchup with chipotle or cayenne pepper to at least provide some heat.


Paprika and bell pepper may come from the same plant species, but they have different uses and nutritional profiles. While paprika is primarily used as a spice, bell pepper is a versatile vegetable that can be eaten raw or cooked. Both paprika and bell pepper are rich in nutrients and can be a healthy addition to any diet.
If you’re willing to go the extra mile and would rather make your own paprika, then follow the recipe below. After all, homemade food (and spice) is always better!