Paprika, Cayenne, and Chili Powder: How are they different?

1. Paprika
Paprika is made from dried and ground tomato or bell peppers and is a deep red color. 

Pain paprika is fairly sweet, but you can get other varieties like Smoked Paprika and Hungarian Paprika which are more robust in flavor. 

2. Cayenne Powder
Cayenne, not surprisingly, is made from dried and ground cayenne peppers and is a bright orange color. 

Cooking with cayenne powder can be tricky— some batches are spicy while others are mild. Best to taste it first before adding it to your dish. 

3. Chili Powder
Most chili powders are a combination of other spices like paprika, cayenne, cumin, and other spices. Typically, it’s a darker reddish-brown. 

This stuff can pack a punch, so use it sparingly in cooking and taste as you go. Trust me on that. 

Whether you’ve been cooking for years or just starting out, knowing how to differentiate spices is a game-changer for improving your cooking. 

– Chef Mike

#spice #spices #cookingathome

paprika cayenne and chili powder what is the difference paprika is normally made of tomato Peppers or a combination of red peppers it is sweeter in flavor and the color is very deep red there’s a few different variations there’s a smoked paprika which is milder and there’s Hungarian papra is a little bit more robust Cayenne it is orange in color it is made from cayenne peppers sometimes it is very spicy sometimes it’s mild make sure to taste it first chili powder definitely you can use it in stew spice up some chicken or some meat it’s a combination of paprika Cayenne cumin a lot of other spices oh man

47 Comments

  1. In India, chiili powder is 100% what it says it is. For colour we use the Kashmiri chilli powder which is mild. For any other flavours like tomato, cumin etc, we use the precise ingredients in required quantities. Only the British are stup1d-enough to come up with a horrible mixture of everything and call it "curry powder".

  2. Yeah be careful when buying “chili powder” so at the southern boarder most chili powders are just that ground red chili or chili of designated type. But in some places it is a herb blend that is used to make chili (the food) not the spice

  3. Nope, not all chili pepper is an amalgam, and there are specific mixes like Madras Chili. I do not like my food too spicy but know more than the spicy king. They are not easy to grow but I love growing the Habanada variety, retains the complexity of a Habanero without the heat, you can then adjust the heat for the dish.

  4. In India, paprika is ground red chili seed flakes, never from the flesh like Hungarian or DeAllesandro (one variety of smoked Paprika)

  5. I work in a job that feeds 4,000 people a meal. My supervisor didn’t even know the difference between these powders.

  6. This guy is conflating chili powder which is used to make chili as in chili con carne , with chile powder. The third one is chile powder. NOT chili powder. Pretty embarrassing.

  7. If i have a oppertunity to visit Detroit, i live in the netherlands, i wil visit your restaurant/kitchen

  8. McCormick is always my go to for seasonings. How do you feel about them? Or was it just in there cause you make your own secret batch.

  9. Thanks for explaining that l never knew the differences…my bad l guess l could have googled it….but now l don't have too…😊

  10. I have been trying for months to replicate the accidental chili I made where I put in way too much paprika when I goofed up with the bottle. It came out tasting like a cross between chili and candy. Ever since, the recipes just don't…seem to work.

  11. Plzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzz

  12. One brand sold "Hot chilli powder" (Jalapano, what a joke), then "Extra hot chilli powder (Habaneros.. OUCH!). But then they added Ultra chilli powder (Trinidad scorpion… double OUCH!). I was waiting for the next level (Carolina Reaper), but they never dared sell that one.

  13. Better don't taste it. You get no idea of the quantities you just tasted. Dissolve a little tip of a knife on one kitchen spoon with oil, you can taste this, or dip some bread into this.

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