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Heat Level: Hot
Since it’s hotter than paprika, we recommend incorporating it in small amounts and adjusting other ingredients such as broth, cream, and even adding other seasonings to calm the heat. But while cayenne adds a spicy kick, we’re afraid it won’t add much in terms of flavor. Aside from adjusting other ingredients, you may also combine it with a bit of sugar or honey to add depth and bring a little sweetness that this backup lacks.
Most countries have their own variety of chili peppers, ranging from poblano, serrano, Tabasco, jalapeno, peri-peri, habanero, cayenne and numerous others. Originating in Mexico, the red chili made its way across the world and is used in many cuisines. Many varieties may also be used fresh and green or red or pickled instead of dried and powdered.
So, only use bell pepper powder if the color won't affect the overall quality of your dish.
Simmer for Flavor. Pour the chili sauce into a small pot or sauce pan. Heat and simmer for 10 minutes to let the flavors meld and develop. This is an important step. Taste and adjust for salt, honey, and other spices. Add more water for a thinner sauce. It's really meant to be a thicker sauce, and it will thicken up as it cools, but if you prefer a thinner sauce, go for it!
How is paprika used? The most popular form of paprika is sweet paprika, meaning it has no heat. This spice is a rich red color, and is used to add sweet and earthy flavor to meals. Common dishes that use paprika range from authentic Hungarian goulash, to chicken paprikash, rice dishes, chili con carne, eggs, soups, and stews.
New Mexico University points out that the Scoville scale is a subjective spiciness scale and some people can be more sensitive to capsaicin than others.