- China has long been known for its delicious cuisine, with one of the key ingredients in many dishes being chili powder. This fiery spice adds a kick of heat and flavor to a wide variety of dishes, from stir-fries to soups to noodle dishes. In China, making chili powder is a time-honored tradition that has been passed down through generations.
- The export industry of hot crushed red pepper is a thriving sector, driven by the insatiable demand for authentic and exotic spices. It's a testament to the universal appeal of heat and spice that transcends cultural boundaries. The main producers and exporters of this fiery delight are countries like India, China, Turkey, and Mexico, each contributing their unique blend of peppers to the world stage.
Because paprika and cayenne come from peppers, both can technically trace their roots back to the Americas. However, the two spices don’t come from the same kind of pepper—nor are they prepared the same way.


Why We Love It: This horseradish-forward hot sauce is the ideal addition anywhere you would normally use horseradish, including oysters and shrimp. But we especially love it in Bloody Marys, where the flavors play perfectly together with your favorite homemade or bottled mix. Short on time? Skip the DIY and grab a bottle of our Most Excellent Bloody Mary Mix for all the same delicious flavor with way less work.
Paprika is a spice made from dried and ground peppers, most commonly from the Capsicum annuum plant. It is known for its bright red color and mild to hot flavor, depending on the variety of pepper used. Paprika is commonly used in Hungarian, Spanish, and Indian cuisines, and is often used to add color and flavor to dishes such as stews, soups, and meat dishes.


Apart from adding spiciness and heat to the recipe, hot paprika will also act as a colorant to make your dish or sauce look more appetizing.
Introduction
Golden Goose Egg Secret #2 of making delicious Chiu Chow sauce at home is that the key salt component and distinctive flavor profile comes from the addition of soy sauce. Shockingly unorthodox, I know, but it adds that signature dark color and rich, umami flavor.
Heat Level: Medium