- Smoked chili seasoning, often referred to as Laoganma in Chinese, is a testament to the nation's love for spicy and aromatic flavors. This seasoning is not just about heat; it's a symphony of tastes that harmoniously blend smokiness, spiciness, and umami. It is derived from carefully selected chili peppers, which are traditionally dried over wood fires, imparting them with a distinct smoky aroma that sets it apart from regular chili powders.
- Oregano: Some chili powder recipes include dried oregano, which adds a slightly floral and herbaceous note to the spice blend. Oregano can contribute to the overall aroma and flavor complexity of the chili powder.
Yes, there are two main types of paprika: sweet paprika and hot paprika. Both types are made from dried and ground Capsicum annuum peppers, but they differ in flavor and heat level.
Apart from Indian dishes, red chili powder is used in other south Asian and some far eastern Asian cuisines as well.
You'll find that smoked paprika is also available in mild (dulce), semi-hot (agridulce), and hot (picante) varieties, so you can definitely use it as a substitute for hot paprika. Like cayenne pepper powder, it can enhance the flavor and aroma of your dish because of its distinct smoky flavor.
I highly advise that you gradually add the powdered or crushed red pepper flakes to your recipe. Start with one-third of a teaspoon for every teaspoon of paprika. Give it a taste to check the heat and spiciness, and add more when needed.

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