Crushing can range from coarse grinds suitable for rustic sauces to fine powders ideal for blending into rubs or spice mixes Crushing can range from coarse grinds suitable for rustic sauces to fine powders ideal for blending into rubs or spice mixes
Bell peppers definitely have a less spicy flavor and heat level than the peppers used to make hot paprika. But I have tried bell pepper powder in many of my recipes, and it worked just fine.
Think of capsaicin as a powerful defence mechanism plants have developed to survive. The key about capsaicin is that it does not affect all species of animals or fungi. This is a brilliant evolutionary development that makes the existence of capsaicin twice as beneficial to the plant.
The three main types of paprika are:
2. SMOKED PAPRIKA
Dried red pepper pods are simply fresh red peppers that have been dried out. This process not only increases their shelf life but also intensifies their flavor. The drying process concentrates the heat and spiciness of the peppers, making them a popular choice for adding a kick to dishes.
The differences, if any, are typically minor and often come down to regional preferences in terminology or slight variations in the type of chili pepper used, the coarseness of the grind or the inclusion of other spices in the mix. For most culinary purposes, these terms can be used interchangeably without significantly affecting the flavor or outcome of the dish.