Spanish paprika, also known as pimentón, is another popular variety that is made from smoked peppers. It has a distinct smoky flavor and is often used in traditional Spanish dishes like paella and chorizo.

Both crushed red pepper and paprika have distinct culinary roles and can be used to enhance a variety of dishes:

All types of paprika are made from peppers belonging to the Capsicum annuum family. However, hot paprika is made using spicier peppers and will include the inner piths.

To air dry peppers, begin by choosing fully ripe peppers for the best flavor. First, give the peppers a good wash. Then create a string or loop using thread and carefully pass it through the stems of the peppers. Hang them in a warm and well-ventilated area, like a sunny window or a room with good airflow. Keep in mind that air drying takes time, typically several weeks, for the peppers to completely dry. Be cautious, as the longer drying period increases the chances of spoilage or mold growth, especially in humid environments.

It's why when I use it to substitute hot paprika in my recipes, I combine it with chili flakes or powder. I usually add one-eight to one-fourth teaspoon of chili to a tablespoon of guajillo chili powder.