Infusing Oils and Sauces: Both spices can be infused in oils and sauces to distribute their flavors evenly throughout the dish.
If you can’t find fresh red chillies, just use the good old dried red chillies. Soak the dried chillies in warm water to rehydrate them and then grind them up. When your sauce is ready, you should see tiny pieces of chilli and minced garlic floating around. These little bits are the life of the sauce.
Smoked Paprika adds authentic flavor to Spanish-style paellas. It's a key ingredient in Spanish chorizo and dry-cured lomo pork loin. In American cuisine La Vera Smoked Hot Paprika has become a secret ingredient used in pork barbecues, chicken kebabs, and hearty beef and lamb stews.
Oleoresin, including Capsicum oleoresin, has a wide range of applications across various industries due to its unique properties. Here are some common uses of oleoresin:


Read on as we show you what paprika is made of, its different types, and what substitutes work better for each one. You’ll also find out how to make your own paprika at home!
HOTTEST: THE END: FLATLINE HOT SAUCE
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.
To create the same flavor as smoked paprika using the suggestions above will be your best bet. But if you want to add some heat that can be found in hot smoked paprika, use any of the substitutes above paired with hot red pepper flakes.
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Mesurement-wise, you won't need to make any adjustments because one teaspoon of paprika is equivalent to one teaspoon of pasilla pepper powder.