| ||Paprika is essentially a form of chilli powder, but a non-straightforward form. It is generally made from a particular form of pepper, known as Capsicum annuum - a form of capsicum. However, some forms may differ from this, as peppers, chillies and capsicums occupy a continuum of related species, and farmers just grow the ones that they have rather than performing biological analyses of the species-types.
Nonetheless, paprika can be broadly categorised into two main forms:
Overall, Paprika differs from chilli powder in that chilli powder offers more heat, whereas paprika is more flavoursome. It has a more "mediterranean" feel and is used to flavour meats and sausages (including chorizo), rather than curries where chilli powder is used.
- Spanish paprika is made from smoked capsicums, and is generally made from mild peppers, though this can vary. The smoking process imparts a certain complexity, and as such, Spanish paprika is generally regarded as the more flavoursome of the two types.
- Hungarian Paprika is made from non-smoked capsicums, and is usually made from hotter varieties. It is more designed to add heat as well as flavour to dishes.