It’s best recognized for the nuanced spicy kick it adds to deviled eggs, stuffed bell pepper, and hummus, and is also a well-known chili powder substitute for a wide variety of dishes. Now in case you’ve run out of this essential spice, let’s explore paprika substitute options you can try below.
- Unadulterated Turmeric Powder A Golden Export Gem
For big proportions and mild needs: Spicy ketchup
HOT SAUCE


Need to know how to use chili paste with garlic? Your gorgeous red chili garlic sauce pairs perfectly with Vietnamese cuisine, especially my Vietnamese pizza. It is also a perfect addition to Asian dishes such as my chili oil ramen or stir fry dishes. You can make a spicy dipping sauce for hot pot!
Where Does Paprika Come From?
Paprika is a spice made from dried red peppers that are ground into a powder. Depending on what type of paprika it is, it'll be made from a different variety of red pepper. It has a sweet, pungent, earthy, and somewhat fruity flavor, and varying levels of heat, ranging from the most common very-mild type to the less popular pretty-hot. Good paprika should have a pronounced aroma that you'll notice when you take a whiff from the jar, and it needs to be thrown out after six months as it will lose its potency over time.
Keep the temperature low and steady, around 150 degrees Fahrenheit (65 degrees Celsius), to avoid cooking the peppers. Let them soak up that smoky goodness for about 3 hours. Once the smokin’ time is up, remove the paprika from the smoker and put it to a dehydrator for the final drying process.
Paprika may be of varied qualities, heat and flavor. The spice is sometimes smoked for added flavor and taste. Some varieties are deep red, others are brownish red or lighter in color. The flavor may be light and delicate or strong and pungent.

“The more capsaicin in the pepper, the more the heat gets turned up.”