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Hot chili sauce, also known as sriracha, is a popular condiment enjoyed by many around the world. Made from chili peppers, vinegar, garlic, sugar, and salt, this spicy sauce adds a kick to any dish it is paired with.

Paprika is often used for seasoning meat and is a common ingredient in rubs, marinades, sauces and stews. So make sure you have some nearby the next time you fire up the barbeque. In the US, you’ll see paprika sprinkled over deviled eggs, eggs benedict and french fries to give a spicy kick, and it’s often scattered on top of creamy soups to add both colour and sweetness. It’s also sprinkled on top of hummus and used as a substitute to flour for thickening sauces. Add paprika in pasta sauce, or any tomato-based dish to add a burst of flavour and gorgeous colour. The next time you cook mac and cheese – try adding smoked paprika – it takes it to a whole different level.

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Heat Level: Hot

Chili Sauce Variations

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Where Does Paprika Come From?

This paprika doesn't really have a distinct flavor like smoked paprika and sweet paprika. After all, its main purpose is to add spiciness to your recipes.

So, if bell peppers are in the same scientific classification as cayenne chili pepper, why aren't bell peppers hot? It comes down to a chemical compound called capsaicin. This chemical is the sole reason why a jalapeño is spicy and bell pepper is not. A bell pepper has no capsaicin. Capsaicin attaches itself to the mucous membranes in our mouths which in turn send out the fiery sensation. That heat in your mouth (or hands) will vary greatly depending on what type of chili pepper you've eaten. Peppers are ranked by their heat, or the amount of capsaicin they contain, on a scale called the Scoville Scale. Their capsaicin concentration is given a number on the scale and it is called Scoville Heat Units. Bell peppers do not have capsaicin, so they have zero Scoville Heat Units, therefore they are way at the bottom of the Scoville scale. 

But what if you can’t find these traditional Hungarian peppers? Don’t worry! An excellent alternative that you can easily find in the US is the Sweet Hungarian or Sweet Banana pepper. These elongated peppers share similarities with their Hungarian counterparts and have a mild, slightly sweet flavor. You can usually find them at local grocery stores or farmers’ markets, making them a convenient choice for homemade “Hungarian” paprika.

In terms of heat level, I consider it moderate or milder than hot paprika because it has a distinct earthy flavor and fruity notes that balance the spicy taste.